羟基脂肪酸水分散性的影响因素探究

以探究羟基脂肪酸水分散性为目的,研究了羟基位置、阳离子头基种类、阳离子头基与羟基脂肪酸摩尔比和温度对羟基脂肪酸水分散性的影响。结果表明:羟基在羟基脂肪酸碳链中部较羟基在末端更容易使羟基脂肪酸聚集,并且当中部以及末端均存在羟基时会进一步加强羟基脂肪酸之间的相互作用并促使其聚集,形成较单一羟基脂肪酸更小的粒径;筛选13种阳离子头基对同一种羟基脂肪酸(紫胶桐酸)进行复合后水分散,发现具有4种伯胺基的阳离子头基(乙醇胺、L-赖氨酸、3-氨基-1,2-丙二醇、6-氨基-1-己醇)因其离子体积与紫胶桐酸离子体积相似而得到了具有较小粒径的复合体;温度会改变羟基脂肪酸组装状态进而影响羟基脂肪酸分散状态;增加阳离子头基数量不会有效地改变羟基脂肪酸的分散状态。

Influencing factors of water dispersion of hydroxy fatty acid

With studying the water dispersion of hydroxy fatty acid as the aim, the effects of hydroxy position, types of cationic headgroup, molar ratio of cationic headgroup and hydroxy fatty acid, temperature on the water dispersion of hydroxy fatty acid were studied. The results showed that the hydroxy fatty acid with one hydroxyl on the middle site of fatty acid chain was prone to assemble than the hydroxy fatty acid with one hydroxyl on the end site of fatty acid chain. The hydroxy fatty acid with hydroxyls on the middle and end site of fatty acid chain could further strengthen the interaction between hydroxy fatty acid and promote their aggregation resulting a smaller partical size than single hydroxy fatty acid. Thirteen types of cationic headgroups were selected to combine with the same hydroxy fatty acid aleuritic acid and dispersed in water. It was found that the four cationic headgroups with primary amine (ethanolamine, L-lysine, 3-amino-propanediol and 6-amino-1-hexanol) were suitable to combine with hydroxy fatty acid to fabricate aggregate with smaller size, because their ionic volumes were similar to that of aleuritic acid. Temperature could change the assembly state of hydroxy fatty acid, and then affect the dispersion of hydroxy fatty acid. Increasing the number of cationic head groups did not change the dispersion state of hydroxy fatty acids effectively.