氨基酸表面活性剂体系的增稠研究

Research on the thickening in the systems of amino acid-based surfactants

研究了氨基酸表面活性剂的增稠方法,通过椰油酰胺丙基甜菜碱和甘油月桂酸酯对椰油酰谷氨酸钠、月桂酰肌氨酸钠、椰油酰丙氨酸钠进行增稠。调节pH(5.1~5.5),椰油酰谷氨酸钠体系黏度随pH降低逐渐增大,pH为5.4时椰油酰丙氨酸钠体系黏度最大,pH为5.3时月桂酰肌氨酸体系黏度最大。在椰油酰丙氨酸钠体系中,研究了H^+浓度、椰油酰胺丙基甜菜碱和甘油月桂酸酯的协同增稠作用,且增加甘油月桂酸酯用量,体系可获得更高黏度,所需H^+也更少。皱波角叉菜对氨基酸表面活性剂的增稠与其加入量相关,随着皱波角叉菜添加量的增加,体系黏度逐渐增大。

The methods of thickening the solutions of amino acid-based surfactants were studied. Cocamidopropyl betaine and glyceryl laurate were used to thicken the solutions of sodium cocoyl glutamate, sodium lauroyl sarcosinate and sodium cocoyl alaninate. In the pH range of 5.1-5.5, the viscosity of sodium cocoyl glutamate was gradually increased with the decrease of pH, however, the viscosities of sodium cocoyl alaninate and sodium lauroyl sarcosinate reached maximum at pH 5.4 and pH 5.3, respectively. In the system of sodium cocoyl alaninate, the synergistic thickening effect of H＋, cocamidopropyl betaine and glyceryl laurate was discussed. When the amount of glyceryl laurate was increased, the solution of sodium cocoyl alaninate would obtain higher viscosity and require less H＋. In addition, carrageen could thicken the solutions of amino acid-based surfactants, where the viscosity increased gradually with the increasing amount of carrageen.