摘要
近年来,颗粒乳化剂因其在食品、采油、化妆品、医药、催化以及功能纳米材料制备等领域具有潜在应用前景而备受关注。本文综述了近来颗粒乳化剂的研究进展,归纳了颗粒乳化剂的种类,包括:无机纳米粒子、表面改性或杂化的无机粒子、有机纳米粒子以及特殊的颗粒乳化剂Janus粒子;并对颗粒乳化剂能够在油水界面稳定吸附的热力学机理和动力学行为进行了阐述,颗粒乳化剂在油水界面接触角以及粒径大小是其在界面稳定吸附的关键参数,而颗粒在油水界面的排布方式则主要受粒子之间相互作用的影响。重点介绍了颗粒乳化剂的热点应用,包括:(1)利用颗粒乳化剂制备Pickering乳液,以及通过对颗粒乳化剂的功能化,使得Pickering乳液具备环境响应性(即pH、盐浓度、温度、紫外光、磁场敏感响应性);(2)以颗粒乳化剂为构筑基元、以Pickering乳液为模板制备Janus颗粒、Colloidosome、具有多级结构的粒子或膜,以及多孔结构材料;(3)Janus粒子在催化领域的应用。
In recent years,great attention have been paid to particle emulsifiers due to their potential application prospects in food,oil recovery,cosmetics,pharmaceutical,catalyst and the preparation of functional nano-materials.The recent research progress in particle emulsifiers is reviewed in this paper.The types of particle emulsifiers are summarized,including inorganic nanoparticles,surface modified or hybrid inorganic particles,organic nanoparticles and special particle emulsifier,Janus particles;the thermodynamic mechanism and kinetic behaviors of the particle emulsifiers stabled at the oil-water interface are elucidated;the contact angle of the particle emulsifiers at the phase interface and the particle size are key parameters that effect the adsorption stability of particles at the interface,while the arrangement pattern of particle emulsifiers in the oil-water interface is affected mainly by the interaction between particles.The recent application of the particle emulsifiers is also highlighted,including（1） preparation of Pickering emulsions,and functional modification of particle emulsifiers to make emulsions sensitive to pH,salt concentration,temperature,UV light,magnetic field;（2） preparation of Janus particles,colloidosomes,the particles or membranes with multi-level structures,and materials with porous structures using particle emulsifier as block and Pickering emulsion as template;（3） application of Janus particles in catalysis.
出处
《化学进展》
SCIE
CAS
CSCD
北大核心
2011年第1期65-79,共15页
Progress in Chemistry
基金
国家自然科学基金项目(No.20974041
50673038
20704017)
复旦大学聚合物分子工程教育部重点实验室开放基金资助
作者简介
Corresponding author e-mail：lxy@ jiangnan. edu. cn
