Cross-linked succinate oleracea gum and preparation method thereof

A technology of succinate and cyanine gum, which is applied in the field of preparation of cross-linked succinate succinate gum, can solve the problems of hydrophobic cross-linking and esterification of succinate gum, thermal stability of succulent gum, Creep and colloidal stability and other issues, to achieve the effects of easy industrial production, colloidal stability, and mild reaction conditions

Inactive Publication Date: 2015-12-23
SHENYANG AEROSPACE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method does not mention the hydrophobic cross-linking and esterification of squash gum, nor does it mention the thermal stability, creep property and colloidal stability of the squash gum after modification.

Method used

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  • Cross-linked succinate oleracea gum and preparation method thereof
  • Cross-linked succinate oleracea gum and preparation method thereof

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preparation example Construction

[0020] The preparation method of the present invention includes adjusting milk, cross-linking, esterification, neutralization, filtration, ketone washing and drying. Specific steps are as follows:

[0021] Take the raw materials according to the above ratio for later use, adjust the amount of squash gum with methyl ethyl ketone and water to make an emulsion with a mass percentage concentration of 20-25%, put it in a reaction kettle, stir, and heat up to 40-60°C , adjust the pH of the emulsion to 10.0-10.5 with an aqueous solution of sodium hydroxide methyl ethyl ketone (the mass ratio of methyl ethyl ketone to water is 8:2) with a concentration of 3-5% by mass, and slowly add Zhanjue Tian Cyanine glue quality 0.5~5% dichlorodimethylsilane, use the mass percent concentration in the reaction process to be 3~5% sodium hydroxide methyl ethyl ketone aqueous solution (the mass ratio of methyl ethyl ketone and water is 8: 2) Keep the pH of the emulsion constant. After reacting for 1...

Embodiment 1

[0023] Prepare 100kg of squash gum (absolutely dry) with methyl ethyl ketone and water to make an emulsion with a mass percentage concentration of 20% according to the formula, place it in a reaction kettle, stir, heat up to 40°C, and use a mass percentage concentration of 5% aqueous solution of sodium hydroxide methyl ethyl ketone (the mass ratio of methyl ethyl ketone to water is 8:2) to adjust the pH of the emulsion to 10.0, and slowly add dimethyl dichloride, which accounts for 0.5% of the mass of dry safflower gum In the reaction process, the pH of the emulsion was kept constant with 5% sodium hydroxide methyl ethyl ketone aqueous solution (the mass ratio of methyl ethyl ketone and water was 8:2) during the reaction. The concentration is 10% dilute hydrochloric acid to adjust the pH of the emulsion to 8.0, and then slowly add succinic anhydride accounting for 5% of the mass of absolute dry safflower gum, and then add 5% sodium hydroxide methyl ethyl ketone aqueous solution...

Embodiment 2

[0025] Prepare 100kg of squash gum (absolutely dry) with methyl ethyl ketone and water to make an emulsion with a mass percentage concentration of 22% according to the formula, place it in a reaction kettle, stir, heat up to 45°C, and use a mass percentage concentration of 4% aqueous solution of sodium hydroxide methyl ethyl ketone (the mass ratio of methyl ethyl ketone to water is 8:2) to adjust the pH of the emulsion to 10.3, and slowly add dimethyl dichloride, which accounts for 1.0% of the mass of the absolute dry squash gum In the reaction process, the pH of the emulsion was kept constant with 4% sodium hydroxide methyl ethyl ketone aqueous solution (the mass ratio of methyl ethyl ketone to water was 8:2) during the reaction. After 1.5 hours of reaction, use The pH of the emulsion was adjusted to 8.5 with dilute hydrochloric acid with a percentage concentration of 10%, and then slowly added succinic anhydride accounting for 8% of the mass of absolute dry safflower gum, and...

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Abstract

The invention provides crosslinked succinate sesbania gum and a preparation method thereof. Through crosslinking-esterification double compound modification on sesbania gum by adopting a solvent method, the thermal stability, hydrophobicity, acid and alkali resistance and gum stability of the sesbania gum can be improved, and the product can be used in the fields of cosmetics, medicines, textiles, papermaking, waste water treatment, oil field and the like. The rosslinked succinate sesbania gum comprises the preparation raw materials: sesbania gum, crosslinking agent (dimethyldichlorosilane), esterifying agent (succinic anhydride), solvent (methyl ethyl ketone), sodium hydroxide, hydrochloric acid and water. The ratio of raw materials is based on dried sesbania gum, the other raw materials are as follows in percentage by mass relative to dried sesbania gum: 0.5-5% of crosslinking agent, 5-15% of esterifying agent, 250-320% of solvent, and 50-80% of water. The preparation method comprises the steps of blending emulsion, crosslinking, esterifying, neutralizing, filtering, ketone washing and drying. The preparation method has the characteristics of high efficiency, continuous compounding and modification and mild reaction conditions and can be put into large-scale industrial production easily.

Description

technical field [0001] The present invention relates to a preparation method of cross-linked succinate squash gum, in particular to the preparation of cross-linked succinate squash gum by cross-linking and esterification. The product can be used in cosmetics, medicine, textile, papermaking, waste water treatment and Oil fields and other fields. Background technique [0002] Squat Gum is a polysaccharide plant gum extracted from the endosperm of the leguminous plant Squat. Its appearance is white or light yellow powder. As a thickener, stabilizer and coagulant, it is used in food, paper making, petroleum, mining and metallurgy, textile and other fields. Used in fracturing fluid, it can increase the oil injection volume of oil well several to ten times. Used in water gel explosives can improve the water resistance and stability of water gel explosives. However, squash gum has disadvantages such as poor viscosity-increasing ability, high water-insoluble content, and poor hea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00C08J3/24
Inventor 孙敏车辉唐洪波
Owner SHENYANG AEROSPACE UNIVERSITY
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