凝胶油不仅在功能食品中得到广泛应用，而且在药物制剂、化妆品领域也有重要应用前景。本文通过直接酯化法合成了两种柠檬酸单酯，并对其作为凝胶因子性能进行了研究。利用表面张力仪、电导率仪以及动态光散射仪等方法对两种柠檬酸酯的溶液聚集行为和胶束形成热力学进行了分析。结果表明，25 ℃下，柠檬酸月桂醇单酯和柠檬酸异癸醇单酯的临界胶束浓度分别为3.30 mmol/L和6.40 mmol/L。同时，研究了离子强度对胶束形成过程的影响，结果表明，无机盐不仅影响胶束聚集数，而且使得柠檬酸异癸醇单酯的胶束尺寸降低约100 nm，柠檬酸月桂醇单酯的胶束尺寸降低约200 nm。凝胶油性能研究结果表明，最低凝胶浓度为7%，溶胶-凝胶转变温度为45~53 ℃之间，两种柠檬酸酯均能与植物油形成凝胶。生物相容性研究结果表明，两种柠檬酸酯在浓度为200 mg/L时对微生物生长没有显著影响，具有良好的生物相容性。

Oleogel is not only widely used in functional foods, but also has important application prospects in the fields of pharmaceutical preparations and cosmetics. Two citric acid monoesters were synthesized by direct esterification, and their properties of gel were studied in this paper. The solution aggregation behavior and micellar thermodynamics of these two citric acid monoesters were analyzed by surface tension meter, conductivity meter and dynamic light scattering instrument, and the results showed that the critical micelle concentrations of lauryl citric acid monoester and isodecyl citric acid monoester at 25 oC were 3.30 mmol/L and 6.40 mmol/L, respectively. In addition, the effects of ionic strength on the formation of micelles were also studied, and the results showed that inorganic salts not only affected the aggregation number of micelles, but also reduced the micelle size of isodecyl citric acid monoester and lauryl citric acid monoester by about 10 nm and 200 nm. The studies of oleogel properties indicated that both of the two citric acid monoesters could form the gel with vegetable oil. The minimum concentration was 7% and the temperatures of the sol-gel transition were all between 45~53 oC. Also, the results of biocompatibility studies showed that the two citric acid monoesters had no significant effect on the growth of microorganisms at a concentration of 200 mg/L, indicating that the citric acid monoesters had good biocompatibility.

国家自然科学基金项目（21376120）