琥珀酸酯磺酸盐的制备及性能

doi:10.3969/j.issn.1001-1803.2019.03.004

摘要/Abstract

摘要：

用月桂酸与聚乙二醇-400进行酯化反应,酯化产物顺酐化再与亚硫酸钠进行磺化反应生成聚乙二醇脂肪酸酯琥珀酸酯磺酸盐。采用FT-IR对产品的结构进行表征,并对其乳液粒径、表面张力、接触角、发泡力、抑菌性能进行检测;将合成产物应用于皮革加脂处理,利用SEM观察皮革加脂前后的微观状态和形貌,并测试皮革力学性能。结果表明：制备聚乙二醇脂肪酸酯琥珀酸酯磺酸盐的乳液粒径为4.77 μm,Zeta电位为97.26 mV,泡沫体积为646 mL,临界胶束浓度（cmc）为8.59×10 ^-4 mol/L,接触角为63.1°;其对黑曲霉、铜绿假单胞菌和金色葡萄球菌较为敏感,最小抑菌浓度（MIC）分别为15,20和15 g/L;SEM结果表明,加脂后皮革的纤维束更细小,纤维间距变大;皮革抗张强度从22.07 MPa提高至28.24 MPa,断裂伸长率从64.7%降至36.4%。

关键词: 琥珀酸酯磺酸盐, 月桂酸, 聚乙二醇, 抑菌性能, 皮革加脂

Abstract:

An esterification product was formed by reacting lauric acid with polyethylene glycol-400. The maleation of this ester was performed and the product was then sulfonated with sodium sulfite to form the disodium polyethylene glycol fatty acid ester sulfosuccinate. The structure of the product was characterized by FT-IR. The emulsion particle size, surface tension, contact angle, foaming power and antibacterial property were also tested. The microscopic state and morphology of leather before and after fat liquoring were compared by SEM, and the mechanical properties of leather were also studied. The results show that the prepared polyethylene glycol fatty acid ester sulfosuccinate disodium salt has an emulsion particle size of 4.77 μm, Zeta potential of 97.26 mV, foam volume of 646 mL, critical micelle concentration （cmc） of 8.59×10 ^-4 mol/L, and contact angle of 63.1°. It is sensitive to Aspergillus niger, Pseudomonas aeruginosa and Staphylococcus aureus, and the minimum inhibitory concentrations （MIC） are 15, 20 and 15 g/L, respectively. The SEM results show that the fiber bundle of the leather is finer and the fiber spacing becomes larger after fat liquoring. The tensile strength of leather is increased from 22.07 MPa to 28.24 MPa, and the elongation at break is decreased from 64.7% to 36.4%.

Key words: sulfosuccinate, lauric acid, polyethylene glycol, bacteriostatic activity, leather fat liquoring

中图分类号:

TQ423.11

李伏益,葛赞,史立文,毛雪彬,雷小英,钟凯. 琥珀酸酯磺酸盐的制备及性能[J]. 日用化学工业, 2019, 49(3): 156-161.

Fu-yi LI,Zan GE,Li-wen SHI,Xue-bin MAO,Xiao-ying LEI,Kai ZHONG. Preparation and properties of a sulfosuccinate[J]. China Surfactant Detergent & Cosmetics, 2019, 49(3): 156-161.

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种类	Zeta电位/mV	PDI	SD
琥珀酸酯磺酸盐	97.26	0.365	0.000 86
同类商品加脂剂	87.44	0.564	0.000 90

供试菌株	抑菌性能
供试菌株	聚乙二醇脂肪酸酯磺基琥珀酸酯二钠盐	同类商品加脂剂
大肠杆菌	+++	+
金黄色葡萄球菌	+++++	+++
铜绿假单胞菌	++++	+
黑曲霉	++++	+++
酵母菌	+++	+

供试菌株	ρ（聚乙二醇脂肪酸酯磺基琥珀酸酯二钠盐）/（g·L^-1）
供试菌株	0（对照组）	5	10	15	20	25
大肠杆菌	+	+	+	+	+	+
金黄色葡萄球菌	+	+	+	-	-	-
铜绿假单胞菌	+	+	+	+	-	-
黑曲霉	+	+	+	-	-	-
酵母菌	+	+	+	+	+	+