氯化钠对月桂酰基甘氨酸钠性质与性能的影响
Influence of NaCl on the Properties and Performances of Sodium Lauroyl Glycinate
张龙龙 1张睿哲 1胡学一 1方云 1孙洋 2李华山2
作者信息
- 1. 江南大学合成与生物胶体教育部重点实验室,化学与材料工程学院,江苏无锡,214122
- 2. 南京华狮新材料有限公司,江苏南京,210047
- 折叠
摘要
研究氯化钠(NaCl)对月桂酰基甘氨酸钠(SLGly)的表面化学性质和应用性能的影响.在30℃下,当NaCl含量增加至wNaCl∶wSLGly=8∶92时,30 wt%SLGly-NaCl混合溶液开始变混浊,且随NaCl含量增加而更加混浊,表明NaCl不利于SLGly在水中溶解.SLGly的cmc和γcmc分别为5.62 mmol/L和40.5 mN/m,随NaCl含量增加逐渐降低.SLGly的起泡性和稳泡性,在wNaCl∶wSLGly为0∶100～8∶92范围内随NaCl含量增加逐渐降低,在8∶92～20∶80范围内随NaCl含量增加逐渐升高.而其乳化性在wNaCl∶wSLGly为0∶100～8∶92范围内随NaCl含量增加逐渐上升,在8∶92～20∶80范围内随NaCl含量增加逐渐下降.SLGly的润湿性和去污性均随NaCl含量增加而逐渐降低.
Abstract
The effect of NaCl on the surface chemical properties as well as the application performances of sodium lauroyl glycinate(SLGly)was investigated in this paper.The 30 wt%SLGly-NaCl solution became turbid at 30°C when the NaCl content increased to wNaCl:wSLGly of 8:92,and became increasingly turbid with the increase of NaCl content,indicating that NaCl was not conducive to the dissolution of SLGly in water.The cmc and γcmc of SLGly were 5.62 mmol/L and 40.5 mN/m,respectively,and gradually decreased with the increasing NaCl content.The foamability and foam stability of SLGly gradually decrease with the increase of NaCl content in the range of wNaCl:wSLGly from 0:100 to 8:92,otherwise progressively increase in the range of 8:92 to 20:80.Meanwhile,the emulsification of SLGly gradually increased with increasing NaCl content in the range of wNaCl:wSLGly from 0:100 to 8:92,and decreased progressively with increasing NaCl content in the range of 8:92 to 20:80.Both the wettability and detergency of SLGly gradually decreased with the increasing NaCl content.
关键词
月桂酰基甘氨酸钠/氯化钠/性质/性能Key words
sodium lauroyl glycinate/sodium chloride/property/performance引用本文复制引用
出版年
2024
NETL
NSTL
万方数据