不同酯化度烷基糖苷磺基琥珀酸酯盐的合成与性能  

Synthesis and properties of alkyl polyglucoside sulfosuccinate salts with different degrees of esterification

作　　者：周媛 杨秀全 张军 白亮 吴志宇 Yuan Zhou;Xiuquan Yang;Jun Zhang;Liang Bai;Zhiyu Wu(China Research Institute of Daily Chemistry Co.,Ltd.,Taiyuan,Shanxi 030001,China)

机构地区：[1]中国日用化学研究院有限公司,山西太原030001

出　　处：《日用化学工业（中英文）》2023年第7期765-772,共8页China Surfactant Detergent & Cosmetics

基　　金：中国日用化学研究院有限公司基金项目:烷基糖苷磺基琥珀酸酯盐应用技术开发(CX202104)。

摘　　要：运用两步法合成了四种不同酯化度的烷基葡萄糖苷磺基琥珀酸酯盐产品(APGSS)。通过探究时间和反应摩尔比对APGSS收率的影响,确定了不同酯化度APGSS的最佳合成工艺条件。同时探究了不同酯化度APGSS的泡沫性能、乳化性能和润湿性能。结果表明:无论在蒸馏水和硬水中,APGSS的起泡性能均随酯化度的增加而减小,泡沫稳定性能均优于烷基糖苷(APG);APGSS对油脂类大豆油的乳化性能均优于对矿物油类液体石蜡的乳化性能;随着酯化度的增加,润湿性能逐渐减弱。Four products of alkyl polyglucoside sulfosuccinates(APGSS)with different degrees of esterification were synthesized by two-step method.The synthesis conditions of APGSS with different degrees of esterification were optimized by investigating the influences of reaction time and molar ratio on the yields of APGSS.In addition,the foaming properties,emulsifying properties and wetting properties of APGSS with different degrees of esterification were investigated.The results showed that,the foaming properties of APGSS decreased with the increase of esterification degree both in distilled water and hard water,and the foam stability thereof was better than that of alkyl polyglucoside(APG);the emulsifying performance of all APGSS for soybean oil was better than that for liquid paraffin.With the increase of the degree of esterification,the wetting ability gradually decreased.

关 键 词：烷基糖苷 烷基糖苷磺基琥珀酸酯盐 合成工艺 泡沫性能 乳化性能 润湿性能 

分 类 号：TQ423[化学工程]