菜籽油酰胺化改性反应的研究  

Modification of rapeseed oil by amidation

作　　者：邹祥龙[1] 兰云军[1] 罗卫平[1] 

机构地区：[1]温州大学浙江省皮革工程重点实验室,浙江省温州市325027

出　　处：《中国油脂》2007年第9期38-40,共3页China Oils and Fats

基　　金：温州市科技计划项目(G20060093)

摘　　要：通过正交实验对菜籽油与单乙醇胺的酰胺化反应进行了研究。结果表明,较佳的酰胺化反应条件为:反应温度120℃,时间3 h,催化剂甲醇钠用量0.2%(基于菜籽油的质量)。当菜籽油与单乙醇胺质量比为100∶8、100∶9、100∶10、100∶11时,所得菜籽油烷醇酰胺的羟值分别为124.16、134.43、148.31、162.04 mgKOH/g。通过红外分析对菜籽油烷醇酰胺的结构进行了表征。The amidation reaction between rapeseed oil and monoethanolamine was studied via orthogonal experiment. The result showed the optimum reaction conditions were as follows：reaction temperature 120 ℃, reaction time 3 h and catalyst NaOCH3 0. 2% （based on the weight of rapeseed oil）. When the amidation reaction was carried out under the weight ratio of rapeseed oil to monoethaolamine 100 ： 8, 100 ： 9,100 ： 10 and 100 ： 11, the hydroxyl value of alkylolamide of rapeseed oil was 124. 16,134. 43, 148.31 and 162.04 mgKOH/g,respectively. The structure of the products were characterized by IR.

关 键 词：菜籽油 单乙醇胺 酰胺化反应 

分 类 号：TQ645.8[化学工程—精细化工]