| Phase behavior of supercritical CO2 microemulsion with food-grade surfactant AOT |
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| 作者姓名： | ZHOU Yongsheng AN Xueqin SHEN Weiguo ZHANG Yinghua |
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| 作者单位： | [1]Department of Chemistry, Lanzhou University, Lanzhou 730000, China [2]College of Chemistry and Environment Science, Nanjing Normal University, Nanjing 210097, China [3]Department of Chemistry, East China University of Science and Technology, Shanghai 200237, China |
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| 基金项目： | Acknowledgements This work was supported by the National Natural Science Foundation of China （Grant Nos. 20573056, 20473035 and 20273032）, and the New Technique Foundation of Jiangsu Province （Grant No. BG-2005041）. |
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| 摘 要： | Supercritical CO2 (scCO2) has drawn wide attentions as a cheap and efficient green solvent replacing the conventional organic solvents. These technological ap- plications increase rapidly especially in food-relative industry, such as extractions of beer h…
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| 关 键 词： | supercritical microemulsion food-grade surfactant AOT critical microemulsion concentration (cμc). |
| 文章编号： | 10.1007/s11434-006-1138-9 |
| 收稿时间： | 2005-11-22 |
| 修稿时间： | 2005-11-222006-02-27 |
Phase behavior of supercritical CO2 microemulsion with food-grade surfactant AOT |
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| ZHOU Yongsheng AN Xueqin SHEN Weiguo ZHANG Yinghua.Phase behavior of supercritical CO2 microemulsion with food-grade surfactant AOT[J].Chinese Science Bulletin,2006,51(9):1138-1140. |
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| Authors: | Yongsheng Zhou Xueqin An Weiguo Shen Yinghua Zhang |
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| Institution: | Department of Chemistry, Lanzhou University, Lanzhou 730000, China;College of Chemistry and Environment Science, Nanjing Normal University, Nanjing 210097, China;Department of Chemistry, East China University of Science and Technology, Shanghai 200237, China;Department of Chemistry, Lanzhou University, Lanzhou 730000, China;Department of Chemistry, East China University of Science and Technology, Shanghai 200237, China;College of Chemistry and Environment Science, Nanjing Normal University, Nanjing 210097, China |
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| Abstract: | Phase behavior of scCO2 microemulsion formed with food grade surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was studied. Critical microemulsion
concentration (cμc) was deduced from the dependence of pressure of cloud points on the concentration of surfactant AOT at
constant temperature and water concentration. The results show that there are transition points on the cloud point curve in
a very narrow range of concentration of surfactant AOT. The transition points were changed with the temperature and water
concentration. These phenomena show that lower temperature is suitable to forming microemulsion droplet and the microemulsion
with high water concentration is likely to absorb more surfactants to structure the interface. |
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| Keywords: | supercritical microemulsion food-grade surfactant AOT critical microemulsion concentration (cμ c) |
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