长链烷基酰胺丙基季铵盐的合成及性能

长碳链烷基酰胺丙基二甲基胺是合成有关阳离子及两性表面活性剂的中间体，其分子中独特的长碳链及酰胺基使其制成的表面活性剂具有更优异的特性。本文以不同的长碳链脂肪酸，N，N-二甲基丙二胺为原料，合成了三种烷基酰胺丙基二甲基胺及其阳离子季铵盐表面活性剂，并对其合成条件进行了研究和探索。     

新型阳离子表面活性剂γ-双季铵盐的合成(Ⅱ)

本文以不同碳链的脂肪伯胺、丙烯腈和氯甲烷为原料合成新型阳离子表面活性剂——γ-双季铵盐系列产品,该双季铵盐广泛应用于沥青乳化、矿石浮选、织物整理等领域.     

新型阳离子表面活性剂γ—双季铵盐的合成（II）

本文以不同碳链的脂肪伯胺、丙烯腈和氯甲烷为原料合成新型阳离子表面活性剂－γ－双季铵盐系列产品，该以季铵盐广泛应用于沥青乳化、矿石浮选、织物整理等领域。     

气相色谱-质谱法分析烷基季铵盐阳离子表面活性剂

讨论了气相色谱法分析单长链烷基三甲基季铵盐、双长链烷基二甲基季铵盐类（简称烷基季铵盐）阳离子表面活性剂的原理,建立了阳离子表面活性剂的调整保留时间和长链烷基碳原子数的关系,并解释了质谱法中的电离规律。     

新型优质抗盐降阻剂的研制及评价

针对现有的降阻剂抗盐性能较差的问题,研制出一种新型表面活性剂类抗盐降阻剂。该降阻剂采用阴-阳离子表面活性剂复配而成,主表面活性剂为双子季铵盐阳离子表面活性剂,助表面活性剂为长碳链有机胺聚氧乙烯醚羧酸。室内实验表明,新型降阻剂抗盐性能良好,加量0.04%时,在标准盐水配制的溶液中降阻率可达63.95%。在四川地区的现场施工也取得较好效果,加量0.06%时,平均降阻率可达78.8%。     

无机粘土的烷基铵盐改性及NBRCNs的结构与性能研究

采用长链脂肪族季铵盐改性有机粘土的方法,研究了烷基铵盐改性剂的碳链长度及配比对无机粘土(MMT)改性效果的影响。结果表明,同一改性剂配比下,由不同碳链长度的烷基铵盐改性剂改性MMT制备的丁腈橡胶/粘土纳米复合材料(NBRCNs)的微观结构、力学性能和分散相态不同,碳链长度适中的十二烷基三甲基溴化铵(CTAB)改性效果较好,碳链长度较长或较短都不利于MMT的改性。对于碳链长度较短的二十二烷基三甲基溴化铵(DTAB),当DTAB用量增加,粘土片层间距增大,力学性能提高。对于碳链长度较长的十八烷基三甲基溴化铵(STAB),STAB用量降低有助于扩大粘土片层间距和提高力学性能。     

具有亲和保湿调理性的一种单分子季铵盐

季铵盐和聚季铵盐不仅具有很好的调理效果，还具有很好的保湿和抗菌效果，在日化产品中得到广泛的应用。单分子季铵盐是近年来很多原料商开发的重点，它不仅具有季铵盐和聚季铵盐的效果，还具有很多像阳离子瓜耳胶等不具有的效果。介绍了单分子季铵盐N，N-二油酰氧乙基胺乙基-N，N′-二羟乙基-N′-乙基硫酸乙酯铵(SINOTEC106)和其他产品的对比及其一些特性。     

蒙脱石的有机改性工艺及凝胶性能研究

本文采用悬浮液有机改性工艺方法,以季铵盐为有机改性剂,研究了山东某提纯蒙脱石的有机改性工艺条件.研究发现,季铵盐改性剂碳链越长,蒙脱石的层电荷越低,有机改性蒙脱石的凝胶性能越好.其他关键工艺参数为:有机改性剂用量为钠化土阳离子交换容量的1.1～1.3倍,有机改性温度在70～80 ℃,有机改性时间为2.0 h.     

季铵盐-高岭石系列插层复合物的制备及结构表征

通过多次置换插层反应,以高岭石/甲醇插层复合物为中间体,将不同链长季铵盐分子插入高岭石层间,对其结构、形貌和插层机理进行了探讨。结果表明:季铵盐分子在高岭石层间主要以全反转式构形存在,季铵盐碳链长度对其插层复合体的结构和形貌具有明显控制作用。碳原子数小于8的季铵盐在高岭石层间以单层平卧形式存在,其形成的高岭石插层复合体晶形仍为片状;碳原子数大于等于8的季铵盐在高岭石层间呈石蜡型倾斜双层形式排列,且碳链与高岭石(001)晶面的夹角随碳原子数增大而减小。碳原子数大于等于8的季铵盐进入高岭石层间,将导致高岭石晶层的卷曲,形成纳米卷或管,且随季铵盐碳链长度增加,高岭石片层卷曲程度加深,纳米卷的数量增多。     

脂肪胺嵌段聚醚的合成及其办公废纸脱墨性能研究

以脂肪胺、环氧乙烷(EO)、环氧丙烷(PO)、氯化苄、三氯氧磷为原料,在KO H催化作用下,合成了含不同烷基碳链长度(n)与EO聚合度(z)的非离子型脂肪胺嵌段聚醚、阳离子型脂肪胺季铵盐嵌段聚醚及两性型脂肪胺季铵盐磷酸酯嵌段聚醚,并研究了各类嵌段聚醚的脱墨性能.结果表明,在n≥14、z=10～12范围时,两性型脂肪胺季...     

Effects of Different Oil Sources and Residues on Biomass and Metabolite Production by Yarrowia lipolytica YB 423-12

Yarrowia lipolytica is known to have the ability to assimilate hydrophobic substrates like triglycerides, fats, and oils, and to produce single-cell oils, lipases, and organic acids. The aim of the present study was to investigate the effects of different oil sources (borage, canola, sesame, Echium, and trout oils) and oil industry residues (olive pomace oil, hazelnut oil press cake, and sunflower seed oil cake) on the growth, lipid accumulation, and lipase and citric acid production by Y. lipolytica YB 423-12. The maximum biomass and lipid accumulation were observed with linseed oil. Among the tested oil sources and oil industry residues, hazelnut oil press cake was the best medium for lipase production. The Y. lipolytica YB 423-12 strain produced 12.32 ± 1.54 U/mL (lipase activity) of lipase on hazelnut oil press cake medium supplemented with glucose. The best substrate for citric acid production was found to be borage oil, with an output of 5.34 ± 0.94 g/L. The biotechnological production of valuable metabolites such as single-cell oil, lipase, and citric acid could be achieved by using these wastes and low-cost substrates with this strain. Furthermore, the cost of the bio-process could also be significantly reduced by the utilization of various low-cost raw materials, residues, wastes, and renewable resources as substrates for this yeast.     

Quality differences between pre‐pressed and solvent extracted rapeseed oil

Most seed oils are obtained by pre‐pressing the crushed seeds followed by solvent extraction of oil from the press cake. The prepressed oil will contain no solvent residues, and is moreover expected to contain more nutritionally valuable compounds, which can in turn enhance the oxidative stability of the oil. However, reports on differences between extracted and pressed oils are scarce. Therefore, in this study, for a case study on rapeseed oil, the composition and quality were systematically compared between pre‐pressed and solvent extracted oil. In the extracted oil, solvent residues and a clear sensory difference were detected, which disappeared almost completely during refining. The crude oils had a high content in free fatty acids and in primary and secondary oxidation products, which were higher in the extracted than in the pressed oil. However, surprisingly, also the content of minor compounds was slightly higher in the extracted oil than in the pressed oil. This can be explained by a selective extraction of those compounds into the solvent. During refining, a difference between pressed and extracted oils still existed but was less pronounced. The slight difference in antioxidants content might explain the higher oxidative stability of extracted over pressed oils. Practical applications : Traditionally, high yields of vegetable oils are obtained by pre‐pressing the seeds, followed by solvent extraction of the residual oil from the press cake. The solvent extraction leads to higher oil yields, but is expected to affect the composition and quality of the oil, and has moreover negative environmental impacts. In this study, the solvent extracted oil contained slightly higher levels of tocopherols and phytosterols, and had slightly higher oxidative stability, which are desirable quality aspects. In contrast, the solvent extracted oil contained also higher levels of undesirable phospholipids, as well as solvent residues, which were, however, removed during degumming and deodorization, respectively. These results suggest that the final quality of refined pre‐pressed and solvent extracted oils is comparable from nutritional and safety point of view. A choice for pressing instead of solvent extraction will, therefore, rather be driven by sustainability concerns than by nutritional aspects.     

A Study on the Composition of Cottonseed Varieties Grown in Turkey and the Characteristics of their Oils

Cottonseed, a by-product of the cultivation of cotton plant, forms a major resource for the production of edible oils in Turkey. In addition, the cottonseed cake that remains after the oil has been extracted comprises a valuable source of protein and is used extensively as an animal foodstuff. In this work, 22 cottonseed samples cultivated in three different cotton growing areas of Turkey and their extracted oils are analysed. In order to assess the effects of climatic and agronomic conditions on the seeds and their oils, the compositions of the seeds of the same variety cultivated in different regions are compared and discussed.     

Methods for Detection of Rice-Bran,Mustard, Karanja Oils and Rice-Bran Deoiled Cake

Methods have been developed to detect rice-bran (Oryza sativa), mustard (Brassica sp.) and karanja (Pongamia glabra) seed oils in other edible vegetable oils, and deoiled rice-bran cake into other deoiled oilseed cakes. The methods depend on the presence of oryzanol in rice-bran oil, isothiocyanates in mustard oil, karanjin, karanjone, pongaglabrone and pongamol in karanja oil, and acylsteryl glycoside in deoiled rice-bran cake. Rice-branoil and karanja oil may be detected by TLC and mustard oil can be detected in a test tube by developing a green colour complex.     

California apricot oil

Summary The characteristics and the percentages of the fatty acids present in apricot kernel oil as glycerides have been determined. The oil studied was found to contain about 90.6 per cent of unsaturated acids consisting of a mixture of oleic and linoleic acids. The saturated acids amounted to about 3.6 per cent and were composed almost entirely of palmitic and stearic acids. Mention is made of the utilization of the press cake for the recovery of volatile oil, for fertilizer, and as a feed for livestock. An analysis of the press cake is given. A table of the smoking points for various fats and oils by the J. M. McCoy procedure is given for comparison with that of apricot kernel oil. In addition to the established use of the oil by cosmetic manufacturers, other possible outlets include its use as a salad and cooking oil, for the roasting of shelled nuts, and for the manufacture of soap.     

Characteristics and composition of libyan olive oil

Chemical and physical characteristics of local olive oil (both virgin and refined) were determined. The moisture levels in olive fruit, cake and oils were 11.77, 12.7 and 0.16% respectively. The total crude fat on dry basis was: fruit, 39%; and cake, 7%. The free fatty acids (FFA) in both virgin and refined oils were high (4.4 and 4.3%). The samples of virgin as well as refined oil were found to have relatively low oleic acid contents (43.7 and 46.4%). However, linoleic acid was found to be higher than expected and the total of oleic and linoleic acids was more than 75% in the fraction of neutral lipids. The total saturated and unsaturated fatty acids in olive oil samples was ca. 20 and 80%, respectively.     

Photochemical studies of rancidity: Induction period of protected and non-protected oils

The induction period of an oil is appreciably lengthened when the oil is kept in the dark, and it is likewise lengthened when oils are protected from light by a green wrapper delimited by 4,900 to 5,800 Ångström units. An oil which has been protected from light for a certain period and then exposed to light will develop rancidity in about the same time as will a fresh sample of the same oil exposed to light under the same conditions. The development of peroxides in oils protected from light by means of a green wrapper is no indication of the rate at which rancidity will develop in unprotected oils. The idea heretofore held that the time required for rancidity to develop is associated with the peroxide value is no longer tenable, except in the case of accelerated tests. The results indicate that rancidity of an oil has no necessary correlation with the development of peroxides. A high peroxide value in an oil does not mean that the induction period will be short. This is especially true if the oil has been adequately protected from light. The time required for an oil which has been protected from light to become rancid is, under like conditions, the same regardless of the acquired peroxide value. There is apparently a relationship (see Table IV) between the numerical increase in the peroxide value of an oil previously protected from the time it is exposed to light until it becomes rancid and the peroxide value of a fresh sample of the same oil when it becomes rancid.     

Factice from oil mixtures

High-quality brown factice is produced from meadowfoam and rapeseed oils, while a poorer-quality factice is produced from soybean oil, a less expensive oil. A one-to-one mixture of soybean and meadowfoam or rapeseed oil produces a factice that has similar physical characteristics as factice produced from 100% meadowfoam or rapeseed oils. In addition, meadowfoam oil and rapeseed oil act as accelerators when mixed with castor or jojoba oils. White factice productions from soybean oil can also be improved when mixed with meadowfoam or rapeseed oils. The difference in cost, obtained by using as much as 50% soybean oil instead of the higher-costing oil, will translate into significant savings for the factice and rubber industries.     

Determination of amine or amide nitrogen in vegetable oils

A procedure is described for the determination of small amounts of amine or amide nitrogen in vegetable oils. Amines are extracted quantitatively from the oil after it is treated with aqueous HCl and steam. Nitrogen then is determined in the aqueous extract by the Kjeldahl method.     

Physical refining of edible oil

Physical refining of edible oils has received renewed interest since the early 1970s when the process was reintroduced on a large scale to refine palm oil in Malaysia. Subsequent laboratory and field tests have also shown that physical refining can be used as a substitute for caustic or chemical refining, not only for high free fatty acid (FFA) oils such as palm, but also on low FFA oils such as soybean oil. In either case, the physical refining system results in lower oil loss than chemical refining and also eliminates pollution problems associated with soapstock acidulation. In physical refining, however, the oil pretreatment and efficiency of the distillation are two very important factors that must be considered to guarantee continuous production of high quality products. This paper reviews the physical refining system as it is today and how it can be used on two different edible oils. An actual case study showing the effects of the pretreatment in a commercial operation is also presented. Presented at the 73rd AOCS annual meeting, Toronto, 1982.