Synthesis,Characterization and Properties of N-Alkyl-N,N-di(2-hydroxyethyl) Amine Oxides |
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| Authors: | Hongqin Liu Guoying Shi Baocai Xu Shuyu Chen Guiju Zhang |
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| Affiliation: | 1.School of Food and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University,Beijing,People’s Republic of China |
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| Abstract: | N‐Dodecyl‐N,N‐di(2‐hydroxyethyl) amine oxide (C12DHEAO) and N‐stearyl‐N,N‐di(2‐hydroxyethyl) amine oxide (C18DHEAO) were synthesized with N‐alkyl‐diethanolamine and hydrogen peroxide. Their chemical structures were confirmed using 1H‐NMR spectra, mass spectral fragmentation and FTIR spectroscopic analysis. It was found that C12DHEAO and C18DHEAO reduced the surface tension of water to a minimum value of approximately 28.75 mN m?1 at concentration of 2.48 × 10?3 mol L?1 and 32.45 mN m?1 at concentration of 5.21 × 10?5 mol L?1, respectively. The minimum interfacial tension (IFTmin) and the dynamic interfacial tension (DIT) of oil–water system were measured. When C18DHEAO concentration was in the range of 0.1–0.5%, the IFTmin between liquid paraffin and C18DHEAO solutions all reached the ultra‐low interfacial tension. Furthermore, their foam properties were investigated by Ross‐Miles method, and the height of foam of C12DHEAO was 183 mm. It was also found that they showed strong emulsifying power. |
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| Keywords: | N‐Alkyl‐N N‐Di(2‐hydroxyethyl) amine oxides Surface activities Interfacial tensions Foam properties Emulsification ability |
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