化工进展

• 精细化工 • 上一篇    下一篇

脂肪酸甲酯磺酸盐中二钠盐来源分析及改进

蒋惠亮,王相明   

  1. 江南大学化学与材料工程学院,江苏 无锡 214122
  • 出版日期:2012-05-05 发布日期:2012-05-05

Source analysis of dio-sodium salt in fatty acid methyl ester sulfonate and amelioration

JIANG Huiliang,WANG Xiangming   

  1. School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,Jiangsu,China
  • Online:2012-05-05 Published:2012-05-05

摘要: 实验考察了脂肪酸甲酯磺酸盐(MES)合成的各工序中α-磺基脂肪酸二钠(二钠盐)的变化量。其中再酯化阶段二钠盐减少最多,中和阶段二钠盐产生最多,这是由于再酯化阶段引入了部分甲醇以及中和阶段的强碱性环境和较高温度引起的。同时提出了各阶段的改进方法。经过优化实验,得到二钠盐含量最低时,各阶段最佳条件为:漂白温度75 ℃,再酯化时间6 h,甲醇与脂肪酸甲酯磺酸摩尔比30∶1,中和方式为以碳酸钠粉末干法中和。

关键词: 二钠盐, 漂白, 再酯化, 中和

Abstract: The content of di-sodium salt(DSS)in every step of MES’s synthesis was measured,the maximal decrease of DSS is in reesterification stage,the maximal increase of DSS is in neutralization stage. It could be resulted from the methanol introduction in reesterification stage, strong alkaline environment and higher temperature in neutralization stage. Meanwhile,improvement is also proposed for every stage in ameliorated method. By optimizing the experiment,the optimal condition for every stage was obtained as,bleaching temperature 75 ℃,reesterification time 6h,the mole ratio of methanol to fatty acid methyl ester sulfonic acid 30∶1,neutralization pattern,dry neutralization by sodium carbonate powder when the content of di-sodium salt is the lowest.

Key words: di-sodium salt, bleach, reesterification, neutralization

京ICP备12046843号-2;京公网安备 11010102001994号
版权所有 © 《化工进展》编辑部
地址:北京市东城区青年湖南街13号 邮编:100011
电子信箱:hgjz@cip.com.cn
本系统由北京玛格泰克科技发展有限公司设计开发 技术支持:support@magtech.com.cn