超支化聚酰胺-胺的合成及其在O/W型乳状液的破乳应用

Preparation of hyperbranched poly(amido amine) and its application to demulsification of oil-in-water emulsions

采用“一锅法”,通过Michael加成法以及逐步升温缩聚法,调节起始剂和丙烯酸甲酯的比例,合成了一系列超支化聚酰胺-胺(h-PAMAM)破乳剂,并应用数字化技术控制产品质量更加稳定,考察了添加量、破乳温度及沉降时间对破乳性能的影响,并探究界面张力和破乳过程中乳状液透射率与粒径的变化,分析其破乳机理。结果表明,在60℃、沉降时间为30min、破乳剂的添加量为40mg/L时,其脱油率达到95%。与商用破乳剂相比,超支化聚酰胺-胺因具有独特的超支化多位点以及酰胺基团和伯胺基团结构,用作破乳剂时界面活性高、沉降时间短。

In this work,with the application of one-pot synthesis based on Michael addition and temperature-programmed reaction,a series of h-PAMAM samples were successfully synthesized through adjusting the ratio of methyl acrylate(MA)to initiator.Moreover,the application of digital technology made the quality of product more reliable.The effects of demulsifier concentration,temperature and settling time on the performance of demulsifier were systematically investigated.Meanwhile,the research of interfacial tension,the real-time size and transmittance changes of oil droplets in the demulsification were also explored to analyze its demulsification mechanism.The results indicated that the oil removal rate could reach 95%with condition of 40mg/L,30min and 60℃.Compared with commercial demulsifiers,h-PAMAM exhibited high interfacial activity and short settling time because of the unique hyperbranched multipoint structures,amido and amine groups.