Hydrogenated reactive emulsifier with excellent stability and water resistance, and preparation method and application thereof
A reactive emulsifier and emulsifier technology, applied in the field of surfactants, can solve problems such as application limitations, difficult biocompatibility and environmental protection, and product performance that does not meet requirements
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Embodiment 1
[0084]The molar ratio of hydrogenated cardanol to allyl glycidyl ether is 1 / 1.05, weigh 200g of hydrogenated cardanol (actually measured hydroxyl value 184.24mgKOH / g) with a moisture content (<1000ppm) into the reactor, and add 0.92gNaH , under the protection of nitrogen, stir and heat up to 90°C. Slowly add a total of 86.65 g of allyl glycidyl ether to the reaction kettle dropwise, the dropwise addition is completed within 1 hour, continue to stir for 8 hours, lower the temperature, and take a sample of 1-1#.
Embodiment 2
[0086] With reference to the method of Example 1, the molar ratio of hydrogenated cardanol and allyl glycidyl ether is 1 / 1.05. Weigh 255g of hydrogenated cardanol into the reaction kettle, add 1.15g of NaH, stir and raise the temperature to 90°C under the protection of nitrogen. Slowly add a total of 108.1 g of allyl glycidyl ether to the reaction kettle dropwise, and the dropwise addition is completed within 1 hour, continue to stir for 4 hours, and take a sample of 1-2#-1; continue to stir and react until 8 hours, and take a sample of 1 -2#-2 samples.
Embodiment 3
[0088] With reference to the method of Example 1, the molar ratio of hydrogenated cardanol and allyl glycidyl ether is 1 / 2.0. Weigh 300g of hydrogenated cardanol into the reaction kettle, add 1.35g of NaH, stir and raise the temperature to 80°C under the protection of nitrogen. Slowly add 130g of allyl glycidyl ether dropwise to the reaction kettle, the dropwise addition is completed within 1 hour, continue to stir for 4 hours, lower the temperature, take a sample of 1-3#-2, continue to stir for 8 hours, and take a sample of 1-3#-2 3#-1 sample.
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