摘要
以茶皂素为原料,通过胺解反应获得了脱酯基茶皂素。由于脱酯基茶皂素少了两个酯基连接基团的空间阻碍作用,与茶皂素相比,表现出了更强的聚集能力;茶皂素的临界胶束浓度Ccmc和临界胶束浓度时对应的表面张力值γcmc分别为0.54 g/L和40.4 mN/m,脱酯基茶皂素的Ccmc和γcmc分别为0.25 g/L和47.6 mN/m。同时,脱酯基茶皂素新生成的两个羟基进一步增强了与水分子的相互作用,使液膜内水分不易流失,虽然初始泡沫高度(起泡能力)略低于茶皂素,但泡沫高度开始明显下降的时间达到了1 360 min,表现出更为持久的泡沫稳定性。
Deestered tea saponin was prepared from tea saponin by aminolysis.The steric hindrance formed by eater groups was eliminated from deestered tea saponin due to removal of two ester groups from tea saponin molecular structure.The product has stronger aggregation ability.The critical micelle concentration（Ccmc） and the surface tension value corresponding to the critical micelle concentration（γcmc） of tea saponin were 0.54 g/L and 40.4 mN/m,respectively.Meanwhile,its interactions with water molecules were enhanced by two newly formed hydroxyl groups.The corresponding values of the deestered tea saponin were 0.25 g/L and 47.6 mN/m,respectively.The bubble stability was obviously promoted because of the maintenance of water in the bubble films.The initial bubble height was lower than that of sapoinin,but the time of bubble height which began to decrease was 1 360 min.
出处
《生物质化学工程》
CAS
2011年第3期8-10,共3页
Biomass Chemical Engineering
基金
"十一五"国家科技支撑计划资助(2009BADB1B03)
关键词
脱酯基茶皂素
表面活性
泡沫稳定性
deester tea saponin
surface activity
bubble stability
