pH值对油酸发泡性能影响的研究

Effect of pH Value on the Foaming Properties of Oleic Acid

研究了不同品种油酸溶液在不同pH值下的发泡能力和泡沫稳定性,探讨了黄原胶(XC)和羟乙基纤维素(HEC) 两种水溶性高分子对油酸泡沫稳定性的影响。实验结果表明:在相同条件下,动物油酸较植物油酸具有更好的发泡性能;油酸的发泡能力和泡沫稳定性随着其浓度的升高而增强,但当浓度超过8 g·L-1后增加幅度变小;pH<7时,油酸溶液无发泡能力,pH>7时,随着pH值的升高,发泡能力和泡沫稳定性逐渐增强,在pH=10时发泡能力和泡沫稳定性最好;通过调节动物油酸溶液的pH值可控制其发泡性能, 实现发泡→消泡→发泡多次循环的目的;水溶性高分子的存在能够提高油酸泡沫的稳定性,XC较之HEC稳泡效果更好。

The relation between the foaming ability of oleic acid and pH value was discussed and the effect of XC and HEC on stabilizing foam was evaluated. The experimental results show that animal oleic acid has better foaming properties than vegetable oleic acid under the same conditions,and that the foaming ability and foam stability of oleic acid increase with its concentration and pH value and reach its maximum at pH=10.The oleic acid has the iterated foaming property by adjusting pH value, which has a potential prospect in the exploitation of oil fields. XC and HEC have a positive effect on the foam stability of oleic acid and XC is more effective than HEC.