淀粉系列海上溢油凝油剂的制备与凝油性能  

PREPARATION AND PROPERTIES OF STARCH OIL GELLING AGENT ON SEAWATER SURFACE

作　　者：孙云明[1] 刘会峦[1] 陈国华[2] 宋金明[3] 

机构地区：[1]青岛大学,266071 [2]青岛海洋大学,266003 [3]中国科学院海洋研究所,青岛266071

出　　处：《海洋科学》2001年第8期37-41,共5页Marine Sciences

基　　金：国家自然科学基金资助项目49676301号

摘　　要：利用玉米淀粉的羧甲基化与酯化等方法改性合成了一系列海上溢油凝油剂。实验发现 ,当羧甲基取代度足够时 ,凝油剂的凝油性能随酯化度的增加而增大 ;当酯化度足够时 ,羧甲基淀粉酯凝油剂的凝油性能随羧甲基取代度的增加而增大 ;凝油性能还与凝油剂中多价金属离子的种类、油品的种类和脂肪酸的碳原子数目有关。凝油性能随水盐度变化很小 ,即凝油剂对淡水水面溢油仍然有效。凝油性能随油品不同差异较大 ,对具有一定极性的油的胶凝作用比对非极性油的胶凝作用更强 。Spilled oil gelling agents on seawater surface were prepared by carboxymethylation and esterification of starch. The oil coagulations of gelling agents were related to the carboxymethylated degrees and esterificated degrees of starch, the species of metallic ions and oils, the numbers of C in fatty acids, etc. Coagulations of the oil gelling agents had a greatest value with the increase of esterificated degrees at a definite carboxymethylated degree. Coagulations of the oil gelling agents increased with the carboxymethylated degrees at sufficient esterificated degrees. Al and Fe (III) oil gelling agents had the best coagulation than those of the Ca and Mg oil gelling agents, and the Zn oil gelling agents had the worst coagulation. Because salinity had no influence on oil coagulation, the oil gelling agents used on seawater surface could also be used on freshwater surface. Oil coagulations of the gelling agents to polar oils were greater than to non polar oils, e. g., they had stronger oil coagulations to crude oils and vegetable oils than to fuel oils.

关 键 词：凝油剂 海上溢油 淀粉 凝油性能 制备 海洋污染 

分 类 号：X550.5[环境科学与工程—环境工程]