Effect of Oil on Phase Behavior of Lecithin-Ethanol Microemulsion
油相对卵磷脂-乙醇微乳体系相行为的影响

This study was aimed to investigate the effect of oil on the phase behavior of lecithin-ethanol microemulsion. Microemulsions were prepared by aqueous titration with oils of different lengths. The microemulsion regions were obtained by pseudo-ternary phase diagram of oil-lecithin-ethanol-water systems. It is found that, water-in-oil microemulsions can be obtained with different oils, lecithin, ethanol and water with proper proportions. Oils had a significant effect on the phase behavior of lecithin-ethanol microemulsions. The microemulsion region of middle-chain oils was the biggest and the microemulsion region is directly proportional with Km. It is concluded that the molecular structure and polarity of oil phase played an important role in the microemulsion region.