Synthesizing process of fatty diglycollic amide
A technology of fatty acid diethanolamide and diethanolamine, which is applied in the preparation of carboxylic acid amide, chemical instruments and methods, and the preparation of organic compounds, can solve the problems of complicated process operation and cumbersome preparation process of fatty acid methyl ester, and achieve simple process, Equipment investment and energy saving, the effect of simple equipment
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Embodiment 1
[0018] Add 300 parts of coconut oil fatty acid and 61 parts of diethanolamine into the reaction kettle, vacuumize and heat until the temperature is 120-160°C, vacuum degree is 0.090-0.097MPa, and the dehydration condensation reaction is kept for 3-5 hours. Then cool to 80-100°C, add 106 parts of diethanolamine and 5 parts of potassium fluoride, and keep stirring for 3-4 hours. Finally, add 10 parts of activated clay, heat-preserve and stir for 1-2 hours, and filter while hot to obtain 1:1 coconut oil fatty acid diethanolamide.
Embodiment 2
[0020] Add 300 parts of coconut oil fatty acid and 67 parts of diethanolamine into the reaction kettle, vacuumize and heat until the temperature is 120-160°C, the vacuum degree is 0.090-0.097MPa, and the heat preservation dehydration condensation reaction is 3-5h. Then cool to 80-100°C, add 101 parts of diethanolamine and 5 parts of potassium fluoride, and keep stirring for 3-4 hours. Finally, add 10 parts of activated clay, heat-preserve and stir for 1-2 hours, and filter while hot to obtain 1:1 coconut oil fatty acid diethanolamide.
Embodiment 3
[0022] Add 300 parts of coconut oil fatty acid and 83.5 parts of diethanolamine into the reaction kettle, vacuumize and heat to a temperature of 120-160°C and a vacuum degree of 0.090-0.097 MPa, and keep warm for 3-5 hours for dehydration and condensation. Then cool to 80-100°C, add 83.5 parts of diethanolamine and 5 parts of potassium fluoride, and keep stirring for 3-4 hours. Finally, add 10 parts of activated clay, heat-preserve and stir for 1-2 hours, and filter while hot to obtain 1:1 coconut oil fatty acid diethanolamide.
[0023] For the above three examples, under the constant situation of the total amount of diethanolamine, due to the difference in the amount of diethanolamine added respectively twice, the purity of the 1: 1 type coconut oil fatty acid diethanolamide in the resulting product is changed from Example 1 In Example 3, it decreased successively, being 94.4%, 850%, and 72.3% respectively.
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