规整双重乳液的微流体数字化制备原理实验

提出了一种基于微流体数字化技术的规整分散的(O1/W/O2)型双重乳液制备方法.通过对微喷嘴施加小幅可控的脉冲惯性力,完成对一次水包油(O1/W)型乳状液的小份分割、数字化传输及喷射.使用该方法制备了芝麻油-海藻酸钠水溶液-液体石蜡的(O1/W/O2)型双重乳液.制备过程中,每个驱动脉冲喷射出一颗双重乳化液液滴.制备的节拍既可以是连续的,也可以是编码的,还可以对二次乳液颗粒进行规整的阵列排布,因此制备过程具备数字化量可控的特征.所制备的二次乳液颗粒粒径分布窄,使用类似的过程可以制备以海藻酸钠为壁材包埋芝麻油的食品用微胶囊.

Principle experiments of standardized double emulsions using digitalization of microfluids technology

A new method of preparing standardized dispersed(O1/W/O2) double emulsions is proposed on the basis of digitalization of microfluids technology.The primary emulsion(O1/W) was divided into micro-droplets,digital transported and jetted by means of disturbing micropipette with controllable pulse inertial force.By this method,sesame oil-solution of sodium alginate-liquor paraffin wax(O1/W/O2) double emulsions were prepared.In the process of preparation,every disturbing pulse produced a single re-emulsification droplet.The rhythm of the process could be either sequential or coded,and the re-emulsification droplets could be disposed into micro-array,the process was provided with a digitalized and volume controllable character.The size distribution of the re-emulsification droplets was narrow.The sesame oil was microencapsulated with sodium alginate by the similar method.