EFFECTS OF FORMULATION, PROCESSING AND STORAGE PARAMETERS ON THE CHARACTERISTICS AND STABILITY OF PERFLUBRON EMULSION

In this study, the effects of formulation, processing and storage para meters on perflubron (perfluorooctyl bromide; PFOB) emulsions were inv estigated. Emulsions with varying concentrations of perflubron and egg yolk phospholipid (EYP) were prepared with different processing param eters and placed at different storage temperatures. Their characterist ics and stability were compared. The emulsion droplet growth rate was nearly proportional to the perflubron percentage in the range of 15-11 0% w/v. The initial droplet size of perflubron emulsions was inversely proportional to the concentration of EYP until a certain lower limit of droplet size was reached. The initial droplet size and droplet grow th rate of perflubron emulsion were strongly dependent upon the proces sing parameters. The logarithmic value of the droplet growth rate decr eased linearly with 1/T in the range of 5-40 degrees C. The formulatio n and processing parameters are the key variables to be optimized to a chieve better emulsion characteristics and stability.