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KMID : 0370019980120000005
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Chung-Ang Journal of Pharmacal Sciences
1998 Volume.12 No. 0 p.5 ~ p.16
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Some Physicochemical Characteristics of O/W Type Emulsion
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Abstract
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The intravenous fat emulsion of 10% oily phase containing 1.2% egg yolk lecithin(PE : PC = 7 : 80) using a microfluidizer was prepared in this investigation. In preparation of coarse fat emulsion, Scott turbo mixer was better than homomixer in the manufacture of stable fat emulsions according to the acceleration stability test(Freeze-Thaw Test). The direct particle-size analysis using Photon Correlation Spectroscopy did not exhibit the significant results in the case of unstable fat emulsions. Ca^2+ ion concentration exceeding 1.5 mM in the Critical Flocculation Concentration (c.f.c.) profile using CaCl_2 resulted in the stable fat emulsions in the accelerated stability test and exhibited the charge reversal phenomena in the range of 7-20 mM unless the denaturation of lecithin occurs.
The stability evaluation by performing the acceleration stability test was significant by measurement of pH lowering after two days storage at 45℃ and the coalescence was revealed in the Freeze-Thaw Test(-20℃/25℃, each two days, 3 cycles) in the case of the pH lowering exceeding 0.2.
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