烷基芳基磺酸盐结构对微乳液相行为的影响

用Winsor相图法研究了自制的6种不同结构的烷基芳基磺酸盐/不同醇/正癸烷/NaCl/水体系在不同温度下所形成的微乳液。 探讨了烷基芳基磺酸盐结构对微乳液相行为的影响。 同时考察了温度和醇对微乳液相行为的影响。 结果表明，随着烷基芳基磺酸盐长烷基链的增长，中相形成盐度S1、中相消失盐度S2、中相盐宽ΔS和最佳盐浓度S*值均减小，最佳中相体积V*M和最佳增容量σ*值均增大；随着烷基芳基磺酸盐分子的芳环向长烷基链中间位置移动，S1、S2、ΔS、S*值均减小，V*M和σ*值均增大；随着温度升高，V*M和σ*值均减小，S1、S2、ΔS、S*值均增大，在25 ℃时，体系无中相微乳液形成；随着正构醇碳原子数的增加，V*M和σ*值均增大，S1、S2、ΔS、S*值均减小。

Effect of the Structure of Alkyl Aryl Sulfonates on the Microemulsive Phase Behavior

The complex system of six kinds of different structure of alkyl aryl sulfonates(synthesized in the laboratory)/different alchol/n-decane/NaCl water microemulsions were investigated by Winsor phase diagram.The effects of molecular structure,temperature and alcohol were invetigated.The results showed that as the number of long alkyl carbon atoms in alkyl aryl sulfonate molecule increase,the values of S1,S2(the salt concentrations of middle-phase microemulsion appears or disappears),ΔS(salt concentration width) and S*(optimal concentration of salt) decrease,while the values of V*M(optimal volume of middle-phase microemulsion) and σ*(σ* means optimal solubilization) increase.Similar trends were also observed with the increase of temperature and carbon atom numbers of the alcohols and no middle phase microemulsion could be formed at 25 ℃.However,as the aromatic rings shift from the edge to the middle of the long carbonic chains,the values of S1,S2 and ΔS,S* decrease and those of V*M and σ* increase.