摘要
以N,N-二甲基甘氨酸甲酯为原料合成了两种甘氨酸衍生物,碘化N,N,N-三甲基甘氨酸甲酯(GE)和碘化N,N,N-三甲基甘氨酸钠盐(SG),并利用电导法研究了稀浓度的GE、SG对油酸钠(NaOA)胶束化的影响.结果表明,随着反离子GE、SG浓度的增加,NaOA/GE或SG体系的临界胶束浓度(cmc)、反离子解离度(α)、胶束化自由能(#Gmic)逐渐降低.通过分析这两种反离子的分子结构,我们得出反离子的疏水性是影响这些热力学参数变化的主要因素,疏水性较强的GE更有利于油酸钠胶束的形成.
Two different types of glycine counter-ions,N,N,N-trimethyl glycine methyl ester iodide and sodium N,N,N-trimethyl glycine iodide（GE and SG）were synthesized from N,Ndimethyl glycine methyl ester.The effect of the both glycine counter-ions,GE and SG,on the micellization of sodium oleate（NaOA）was studied by conductivity measurement.It was found that the critical micelle concentration（cmc）,counter-ion dissociation degree（α）and Gibbs energy of micellization（#Gmic）of aqueous NaOA solution decrease as the concentrations of GE or SG increase.The hydrophobicity of glycine counter-ions contributes mainly to the difference in the thermodynamic parameters,thus methyl ester group of GE is much favorable for forming NaOA micelles.
出处
《化学研究》
CAS
2016年第6期742-747,共6页
Chemical Research
基金
国家大学生创新训练项目(201410467009)
关键词
甘氨酸衍生物
油酸钠
反离子
临界胶束浓度
胶束化自由能
glycine derivatives
sodium oleate
counter-ion
critical micelle concentration
Gibbs energy of micellization
