芥酸酰胺丙基甜菜碱的合成与性能评价  

Synthesis and Property Evaluation of Erucic Acid Amide Propyl Betaine

作　　者：范振忠[1] 郭昊[1] 刘庆旺[1] 王继刚[1] 

机构地区：[1]东北石油大学,黑龙江大庆163000

出　　处：《当代化工》2015年第8期1810-1812,共3页Contemporary Chemical Industry

基　　金：黑龙江省自然科学基金项目"阳离子双子表面活性剂驱油技术研究";项目号:E201337

摘　　要：以芥酸、N,N-二甲基-1,3-丙二胺与氯乙酸钠为原料,经过酰胺化和季铵化两步反应,合成了芥酸酰胺丙基甜菜碱。研究了最优合成条件,采用红外光谱对目标产物进行表征。芥酸酰胺丙基甜菜碱浓度为4%,HCl浓度为10%时,酸液体系黏度最大。当芥酸酰胺丙基甜菜碱浓度大于4%时,黏度随温度升高而先增加后减小;当芥酸酰胺丙基甜菜碱浓度小于4%时,黏度随温度升高而降低。With erucic acid, N, N - dimethyl trimethylene diamine and sodium chloroacetate as raw materials, erucic acid amide carboxy propyl betaine was synthesized via amidation and quaternarization reactions.The optimal synthesis conditions were studied. The target product was characterized by IR spectrum, and its property was evaluated. The results show that when the concentration of erucic acid amide propyl betaine is 4%, the concentration of HC1 is 10%, the viscosity of acid liquid system is the maximum;When the concentration of erucic acid amide propyl betaine is more than 4%, the viscosity increase increases first and then decreases with temperature increasing;When the concentration of erucic acid amide propyl betaine is less than 4%, the viscosity decreases with temperature increasing.

关 键 词：芥酸酰胺丙基甜菜碱 性能评价 正交试验 

分 类 号：TQ423[化学工程]