棕榈酸单乙醇酰胺的合成与性能研究

以棕榈酸和单乙醇胺为原料,采用两步法合成棕榈酸单乙醇酰胺,考察了合成反应中第二步胺解工艺反应时间、投料比、催化剂用量等因素对反应纯度的影响,并通过正交实验优化工艺条件.得到最佳工艺条件为:反应时间4h,n(单乙醇胺):n(棕榈酸)=1.05∶1,催化剂KOH用量为0.3%.验证实验胺值(KOH)仅为3.98 mg/g.研究表明,随着表面活性剂棕榈酸单乙醇酰胺质量分数的增大,其泡沫性能显著增强,ω＞0.15%时,显示出较强的起泡性与稳泡性;30℃时,ω=0.10%的溶液起泡高度可达180 mm,50℃时两种质量分数(ω =0.10%,ω=0.25%)溶液稳泡性仍保持良好;本产品与同类表面活性剂FAS、AES相比具有较好的泡沫性能.     

植物油的综合利用研究——1.脂肪酸烷基醇酰胺硫酸酯盐合成及性能

本文以脂肪酸为原料采用适当的路线合成了23种文题化合物,红外光谱及元素分析数据证实了这些化合物的结构的正确性。本文测定了文题化合物的克拉夫特点、钙皂分散力、发泡力以及去污力等表面活性,研究了它们的结构与表面活性之间的关系。研究结果发现脂肪酸烷基醇酰胺硫酸酯盐类化合物具有很好的钙皂分散性能和泡沫性能,是一种性能优良的钙皂分散剂和发泡剂。     

大豆油脂肪酸单乙醇酰胺的合成

在碱性催化剂作用下以大豆油和单乙醇胺为原料合成大豆油脂肪酸单乙醇酰胺.考察了反应温度、反应时间、催化剂用量等因素对反应的影响,并通过正交实验优化了反应条件,得到的较佳反应条件为:反应温度130℃,反应时间3 h,催化剂甲醇钠用量0.2%(基于总反应物的质量).当大豆油与单乙醇胺的质量比分别为100:10、100:15、100:20,在优化条件下反应时,单乙醇胺转化率分别为96.56%、94.88%和91.51%.     

十二烯基丁二酸单二乙醇酰胺单羧酸钠的合成

为改善十二烯基丁二酸的水溶性,将其与二乙醇胺[n（十二烯基丁二酸）∶n（二乙醇胺）=1.1∶1.0]于140～145℃下反应3.5 h,得到十二烯基丁二酸单二乙醇酰胺单羧酸,再经过氢氧化钠中和制备十二烯基丁二酸单二乙醇酰胺单羧酸钠溶液,产品经IR表征以及理化性能测定,表明其具有较好的表面性能（0.1%时表面张力为29.05 mN/m）,乳化、润湿和去油性能较好,并且泡沫较少,具有一定的工业应用前景。     

植物油的综合利用研究——Ⅰ以植物油为原料的脂肪酸烷基醇酰胺硫酸酯盐的合成及性能

本文分别以椰子油和米糠油两种植物油为原料合成了两种脂肪酸烷基醇酰胺硫酸酯盐产品。产品的红外光谱数据与其结构的各特征吸收峰相符。本文测定了产品的克拉夫特点、发泡力和钙皂分散力,发现两种产品均具有较好的发泡性能和钙皂分散性能。本文用吸光度法对米糠油脂肪酸烷基醇酰胺硫酸酯钠与肥皂复配体系的抗硬水能力进行了研究,得到了最佳复配比例。     

菜籽油脂肪酸单乙醇酰胺的合成

对以菜籽油脂肪酸甲酯和单乙醇胺为原料合成菜籽油脂肪酸单乙醇酰胺进行了研究。考察了反应温度、反应时间、碱性催化剂用量、体系压力等因素对反应的影响。通过正交实验优化得到的较佳反应条件为：反应温度125℃,反应时间6h,体系压力0．06MPa,碱性催化剂KOH不用为宜。在较佳反应条件下收率可达97．52％。利用无水乙醇对反应产物进行了重结晶,并进行了红外分析,证明得到了目标产物。     

羧甲基化法合成油酸单乙醇酰胺醚羧酸盐

以油酸为起始原料,经酰胺化和羧甲基化反应制得了油酸单乙醇酰胺醚羧酸盐(OAEC).正交实验考察了投料比、催化剂用量、反应温度、反应时间等对羧甲基化反应的影响.最佳工艺条件为:n(油酸单乙醇酰胺)∶n(氯乙酸钠)∶n(NaOH)=1∶1.55∶3.5,65℃反应4 h.在此条件下,油酸单乙醇酰胺的平均转化率达95.94%.IR分析表明合成产物为目的产物,HPLC分析表明产物纯度较高.产物OAEC的表面张力为29.06 mN/m,发泡力为64 mm,去污力为16.90,属低泡温和型表面活性剂.     

花生四烯酸单乙醇酰胺的酶法制备

研究了以花生四烯酸作为酰基供体酶法制备花生四烯酸单乙醇酰胺的方法,其中底物花生四烯酸采用尿素包合法和溶剂低温萃取法二次富集获得。通过单因素试验得到酶法制备花生四烯酸单乙醇酰胺的较佳反应条件为:1 mmol混合脂肪酸(花生四烯酸含量84.68%)与1 mmol单乙醇胺于1.5 m L正己烷体系中混合,在6%(相对于反应物总质量)的Lipozyme 435催化作用下,于50℃、400 r/min条件下反应6 h,可以得到纯度为82.69%的花生四烯酸单乙醇酰胺。     

烷醇酰胺琥珀酸单酯磺酸二钠盐的助鞣性能研究

在传统铬鞣工序中应用加脂剂不仅有助鞣作用，而且能赋予蓝坯革一定的加脂效果。我们在实验中合成了两种烷醇酰胺琥珀酸单酯磺酸二钠盐──Ｎ—２—羟乙基烷基酰胺琥珀酸单酯磺酸二钠［简称ＨＥＡＡＳＳ］和Ｎ，Ｎ—二（２—羟乙基）烷基酰胺二（琥珀酸单酯磺酸二钠）［简称ＤＨＥＡＡＤＳＳ］，将其试用于浸酸铬鞣，发现二者均有良好的助鞣效果，但ＤＨＥＡＡＤＳＳ的助鞣性能要优于ＨＥＡＡＳＳ。     

菜油脂肪酸单乙醇酰胺的合成及其在皮革工业中的应用

菜油脂肪酸单乙醇酰胺可由菜油、菜油脂肪酸或菜油脂肪酸甲酯与单乙醇胺反应制得,它自身作为一种性能优良的油溶性表面活性剂,可以充当助表面活性剂用于各种皮革助剂的复配,另外菜油脂肪酸单乙醇酰胺还可以进一步合成其它表面活性剂,用于各种皮革助剂的生产.本论文广泛地介绍了这一产品的合成以及它在制革工业中的应用.     

液相色谱法测定保健食品中硫酸软骨素的含量

目的建立一种快速、简便测定保健食品中硫酸软骨素的液相色谱方法,并进行方法学研究。方法样品经过前处理,以乙腈和0.005 mol/L戊烷磺酸钠溶液为流动相,等度洗脱,经Diamonsil C18柱分离,于192 nm波长检测。结果用本方法进行检测,能很好地分离硫酸软骨素,在浓度0.008 mg/m L~0.04 mg/m L之间呈现良好的线性关系,方法的相关系数可达1.000,平均回收率在98.5%~100.0%之间,相对标准偏差为0.6%。结论采用该方法能测定保健食品中硫酸软骨素,耗时短、操作简便、准确、重现性好,分离效果明显,可在实验室推广。     

硫酸钙晶须表面改性及其性能研究

在不同条件丁使用不同改性剂进行硫酸钙晶须表面改性,探究硫酸钙晶须表面踟陆微观机理,综合实验数据,提出硫酸钙晶须改性较为理想的方案。结果表明：表面活性剂硬脂酸可以作为硫酸钙晶须的改性剂;初始硫酸钙晶须料浆浓度、改性剂掺量、改性时间、改性温度、烘干温度明显影响硬脂酸对硫酸钙晶须表面改性的效果。采用活性指数、接触角、钙离子溶解度和微观照片评定改性效果,建立硬脂酸对硫酸钙晶须表面改性的机理。     

苯乙烯基苯酚聚氧乙烯醚硫酸铵的合成研究

研究了苯乙烯基苯酚聚氧乙烯醚温度、反应时间、催化剂尿素用量对产品的影响,经优化得到了较佳合成工艺:m(600#)/m(NH2SO3H)=15,110 ℃反应2.0 h,w(尿素)=2%.测试了产品的分散力,结果表明:苯乙烯基苯酚聚氧乙烯醚硫酸铵具有较好的分散性,可以作为涤纶高温匀染剂的主要成分.     

The influence of dietary hazelnut kernel oil on the performance and fatty acid composition of broilers

A total of 360 one‐day‐old broilers (Ross 308) were allocated to three treatment groups with four replicates each of 30 chicks to evaluate the effects of the dietary hazelnut kernel oil (HKO) inclusion on the performance and the composition of fatty acid of meat in broilers. Treatments were diets with (1) soybean oil (SO), (2) HKO, or (3) HKO + SO (in equal amount, HKSO) added to the basal diets. There were no significant differences in weight gain, feed per gain, dressing percentage, abdominal fat weight, and mortality among the different dietary oil sources. Dietary HKO decreased (P < 0.01) linoleic and linolenic acids contents and the ratio of SFA:MUFA (saturated fatty acids:unsaturated fatty acids) of breast meats in broiler, and increased oleic acid content compared to SO. The result indicates that meat from broiler chickens fed diets containing HKO, singly or combined with SO could be an important source of oleic acid for human diets. Copyright © 2007 Society of Chemical Industry     

PGA对纯生啤酒泡沫稳定性的影响研究

在纯生啤酒中添加微量的PGA,可有效地提高纯生啤酒的泡沫稳定性。实验发现,在初过滤之后,终过滤之前,向纯生啤酒中添加35mgPGA/L啤酒,静置5min后,泡持值可从294s平均增加到402s,即泡持值提高了36.7%。经过60d贮藏后,测得其泡持值为390s。     

The form more than the fatty acid profile of fat supplements influences digestibility but not necessarily the production performance of dairy cows

The form of a lipid supplement, its degree of saturation, and its fatty acid (FA) profile greatly influence digestibility and cow productive response. The objective in this study was to examine the effect of fat supplements that differ in their form or FA profile on nutrient digestibility and cow performance. Forty-two mid-lactation cows (128 ± 53 d) were assigned to 3 treatment groups according to milk yield, days in milk, and body weight. For 13 wk, the cows were fed rations that contained (on a dry matter basis) (1) 2.4% of calcium salts of fatty acids (CSFA) consisting of 45% palmitic acid (PA) and 35% oleic acid (OA; CS45:35); (2) 2.4% of CSFA consisting of 80% PA and 10% OA (CS80:10); or (3) 2.0% of free FA consisting of 80% PA and 10% OA (FF80:10). Rumen samples were taken to measure the ammonia and volatile FA concentrations, and fecal samples were taken to measure the digestibility. Preplanned comparisons were CS45:35 versus CS80:10 to assess 2 CSFA supplements with different FA profiles, and CS80:10 versus FF80:10 to assess similar FA profiles in different forms. Compared with CS45:35, CS80:10 decreased the milk yields, increased the fat percentage, and tended to increase the energy-corrected milk (ECM) yields. The fat percentage of milk was highest in the FF80:10 cows (4.02%), intermediate in the CS80:10 cows (3.89%), and lowest in the CS45:35 cows (3.75%). Compared with CS80:10, FF80:10 increased milk yields (50.1 vs. 49.4 kg/d, respectively), tended to increase fat percentage, and increased 4% fat-corrected milk (4% FCM; 49.1 vs. 47.7 kg/d, respectively) and ECM yields (49.5 vs. 48.2 kg/d, respectively). Treatment had no effect on dry matter intake (DMI), and compared with CS80:10 cows, the calculated energy balance was lower in the FF80:10 cows. The 4% FCM/DMI and ECM/DMI ratios were higher in the FF80:10 group compared with the CS80:10 group. Compared with the CS80:10 cows, the FF80:10 cows had a lower rumen pH, higher propionate, lower acetate/propionate ratio, and higher total VFA. Compared with CS45:35 cows, the apparent total-tract digestibilities of neutral detergent fiber and acid detergent fiber were higher in CS80:10 cows; whereas, the apparent total-tract digestibilities of dry matter, organic matter, protein, neutral detergent fiber, and acid detergent fiber were higher in the CS80:10 cows compared with the FF80:10 cows. Compared with the CS80:10 group, the apparent digestibility of total FA was 13.0 percentage points lower in the FF80:10 cows (79.1 vs. 66.1%, respectively), and similarly, the digestibilities of 16-carbon and 18-carbon FA were lower in the FF80:10 cows than in the CS80:10 cows. In conclusion, the form, more than the FA profile of fat supplements, influenced digestibility. Further, the CSFA supplements were more digestible than the free fatty acids, regardless of the FA profile. However, energy partitioning toward production appeared to be higher in the FF80:10 cows, although the digestibility of nutrients was lower than in the CSFA product with a similar FA profile.