目的：考察不同油相对卵磷脂-乙醇微乳体系相行为的影响。方法：通过水滴定法制备不同碳链长度油相的微乳，绘制油-卵磷脂-乙醇-水体系伪三元相图，以微乳区域面积大小为指标研究不同油相对卵磷脂-乙醇微乳体系形成的影响。结果：在同一条件下，不同油在合适的比例下均能与卵磷脂-乙醇体系形成油包水型微乳，不同油相对微乳的形成有显著影响。其中，以中链油为油相的微乳体系其微乳区域面积大于以长链油和短链油为油相形成的微乳区域面积，且微乳区域面积与Km 值成正比。结论：油相的分子结构和极性大小对微乳区域面积的影响较大。

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.

湖南省自然科学基金项目（08JJ3053）：葛根素口服微乳吸收机理及应用基础研究，负责人：向大雄。