三山嵛精的流变改性能力研究
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摘要
借助流变学手段研究了三山嵛精的流变改性能力。通过表观黏度随剪切速率变化的流动曲线、触变性以及黏弹性等测试,考察了三山嵛精对油凝胶体系流变特性的影响,建立了油凝胶体系的流变特性分析方法。结果表明,该系列油凝胶是一类具备触变性的黏弹-假塑性流体,符合幂律方程模型。在实验添加量范围内,增加三山嵛精可有效提高油凝胶体系的假塑性程度和触变性,同时加强体系的内部凝胶网络结构。利用上述流变分析方法,通过考察三山嵛精对口红膏体流变特性的影响发现,三山嵛精可在不影响涂抹顺滑感的情况下明显提升质地较软的口红膏体的结构强度,从而提高稳定性。
The rheological modification ability of tribehenin was studied. Rheological methods were established to investigate the influences of tribehenin on the rheological properties of oil gels via tests of apparent viscosity, thixotropy and viscoelasticity. The results indicate that the oil gel is a viscoelastic-pseudoplastic fluid with thixotropy, fitting the power-law equation. The pseudoplastic and thixotropic behaviors of the oil gels are improved by increasing the dosage of tribehenin in the investigated range, and the internal network structure of the oil gels is also strengthened, within the applied range. By using the above rheological analysis methods, the research on the rheological properties of the lipstick paste containing tribehenin has found that tribehenin can enhance the structure strength and improve the stability without affecting the smooth feeling of lipstick paste with soft texture.
The rheological modification ability of tribehenin was studied. Rheological methods were established to investigate the influences of tribehenin on the rheological properties of oil gels via tests of apparent viscosity, thixotropy and viscoelasticity. The results indicate that the oil gel is a viscoelastic-pseudoplastic fluid with thixotropy, fitting the power-law equation. The pseudoplastic and thixotropic behaviors of the oil gels are improved by increasing the dosage of tribehenin in the investigated range, and the internal network structure of the oil gels is also strengthened, within the applied range. By using the above rheological analysis methods, the research on the rheological properties of the lipstick paste containing tribehenin has found that tribehenin can enhance the structure strength and improve the stability without affecting the smooth feeling of lipstick paste with soft texture.
引文
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[11]HAGEMANN J, TALLENT W, KOLB K. Differential scanning calorimetry of single acid triglycerides:effect of chain length and unsaturation[J]. Journal of the American Oil Chemists’ Society,1972, 49(2):118-123.
[12]PERRON R, PETIT J, MATHIEU A. A study of palmiticstearic triglycerides and their binary mixtures by differential thermal analysis(DTA)-I-pure triglycerides[J]. Chemistry and Physics of Lipids, 1969, 3(1):11-28.
[13]VATTULAINEN I, ROG T. Lipid simulations:a perspective on lipids in action[J]. Cold Spring Harbor Perspectives in Biology,2011, 3. pii:a004655.
[14]BRASIELLO A, CRESCITELLI S, MILANO G. Development of a coarse-grained model for simulations of tridecanoin liquid–solid phase transitions[J]. Physical Chemistry Chemical Physics, 2011,13(37):16618-16628.
[15]HSU W D, VIOLI A. Order-disorder phase transformation of triacylglycerols:Effect of the structure of the aliphatic chains[J].The Journal of Physical Chemistry B, 2009, 113(4):887-893.
[16]DASSANAYAKE L S K, KODALI D R, UENO S.Formation of oleogels based on edible lipid materials[J]. Current Opinion in Colloid&Interface Science, 2011, 16(5):432-439.
[17]PERNETTI M, VAN MALSSEN K F, FL?TER E, et al.Structuring of edible oils by alternatives to crystalline fat[J]. Current Opinion in Colloid&Interface Science, 2007, 12(4-5):221-231.
[2]RODRIGUES A, LEO C. Solid cosmetic composition:8604079B2[P]. 2013-12-10.
[3]WHITTAM J H, ROSANO H L. Physical aging of even saturated monoacid triglycerides[J]. Journal of the American Oil Chemists'Society, 1975, 52(4):128-133.
[4]PARKASH S, BLANSHARD J. Infrared spectra of selected ultra-pure triglycerides[J]. Spectrochimica Acta Part A:Molecular Spectroscopy, 1975, 31(7):951-957.
[5]OWEN H, WELCH M, PELLETIER M J. Raman spectroscopy crystallization analysis method:6867858B2[P].2005-03-15.
[6]LUTTON E, FEHL A. The polymorphism of odd and even saturated single acid triglycerides, C8-C22[J]. Lipids, 1970,5(1):90-99.
[7]DESMEDT A, CULOT C, DEROANNE C, et al. Influence of cis and trans double bonds on the thermal and structural properties of monoacid triglycerides[J]. Journal of the American Oil Chemists'Society, 1990, 67(10):653-660.
[8]UNRUH T. Interpretation of small-angle X-ray scattering patterns of crystalline triglyceride nanoparticles in dispersion[J].Journal of Applied Crystallography, 2007, 40(6):1008-1018.
[9]BOCIEK S, ABLETT S, NORTON I. A13C-NMR study of the crystal polymorphism and internal mobilities of the triglycerides,tripalmitin and tristearin[J]. Journal of the American Oil Chemists'Society, 1985, 62(8):1261-1266.
[10]ZHAO J, REID D S. Thermal studies on the crystallization kinetics of triglycerides and milkfat by DSC[J]. Thermochimica Acta,1994, 246(2):405-416.
[11]HAGEMANN J, TALLENT W, KOLB K. Differential scanning calorimetry of single acid triglycerides:effect of chain length and unsaturation[J]. Journal of the American Oil Chemists’ Society,1972, 49(2):118-123.
[12]PERRON R, PETIT J, MATHIEU A. A study of palmiticstearic triglycerides and their binary mixtures by differential thermal analysis(DTA)-I-pure triglycerides[J]. Chemistry and Physics of Lipids, 1969, 3(1):11-28.
[13]VATTULAINEN I, ROG T. Lipid simulations:a perspective on lipids in action[J]. Cold Spring Harbor Perspectives in Biology,2011, 3. pii:a004655.
[14]BRASIELLO A, CRESCITELLI S, MILANO G. Development of a coarse-grained model for simulations of tridecanoin liquid–solid phase transitions[J]. Physical Chemistry Chemical Physics, 2011,13(37):16618-16628.
[15]HSU W D, VIOLI A. Order-disorder phase transformation of triacylglycerols:Effect of the structure of the aliphatic chains[J].The Journal of Physical Chemistry B, 2009, 113(4):887-893.
[16]DASSANAYAKE L S K, KODALI D R, UENO S.Formation of oleogels based on edible lipid materials[J]. Current Opinion in Colloid&Interface Science, 2011, 16(5):432-439.
[17]PERNETTI M, VAN MALSSEN K F, FL?TER E, et al.Structuring of edible oils by alternatives to crystalline fat[J]. Current Opinion in Colloid&Interface Science, 2007, 12(4-5):221-231.