系列磺丁基甜菜碱的表征及表面活性

用FT-IR、1H NMR和元素分析对自制的3种磺丁基甜菜碱(SBm-4)的结构进行了表征，研究了它们的表面性能、泡沫性能和乳化性能。 获得SB12-4的cmc为2.20×10-3 mol/L，γcmc为31.48 mN/m；SB14-4的cmc为2.80×10-4 mol/L，γcmc为29.68 mN/m；SB16-4的cmc为2.30×10-5 mol/L，γcmc为32.06 mN/m。 3种磺丁基甜菜碱的cmc值随着烷基链长增加逐渐减小，γcmc先减小后增加，三者的起泡性随浓度增加而增加，到一定值后保持不变；泡沫稳定性随浓度增加逐渐增强，起泡性随着温度的增加有缓慢增加趋势，泡沫稳定性随温度增加逐渐降低。 3种表面活性剂的乳化能力随浓度增加先增加后降低。

Characterization and Surface Property of A Series of Sulfo-butane Betaines

Three kinds of sulfo butane betaines(SBm-4) are characterized by FT IR, 1H NMR and elemental analysis. Surface property, foaming property and emulsifying property of these compounds are studied. The results show that the critical micelle concentration(cmc) for SB12-4 is 2.20×10-3 mol/L, γcmc is 31.48 mN/m; while the cmc for SB14-4 is 2.80×10-4 mol/L, γcmc is 29.68 mN/m; and the cmc for SB16-4 is 2.30×10-5 mol/L, γcmc is 32.06 mN/m. The cmc decreases for the three kinds of sulfo-butane betaines as the alkyl chain length increases, while γcmc first decreases and then increases. As the mass concentration of three kinds of surfactants raised, the foaming power increased firstly, and reached to a certain value essentially unchanged. The foam stability was enhanced gradually with increasing the concentration. As the temperature increased, the foaming power was heightened slowly, while foam stability decreased. As the concentration was increased, the emulsifying power of three kinds of surfactants increased firstly and then decreased.