Green Synthesis, Composition Analysis and Surface Active Properties of Sodium Cocoyl Glycinate

作     者：Guiju Zhang Baocai Xu Fu Han Yawen Zhou Hongqin Liu Yunxia Li Lu Cui Tingting Tan Nan Wang 

作者机构：School of Food and Chemical Engineering Beijing Key Laboratory of Flavor Chemistry Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University Beijing China 

出 版 物：《American Journal of Analytical Chemistry》 (美国分析化学（英文）)

年 卷 期：2013年第4卷第9期

页      面：445-450页

学科分类：07[理学] 0703[理学-化学] 

主　　题：Synthesis Composition Surface Properties Cocoyl Glycine Sodium Cocoyl Glycinate 

摘      要：Cocoyl glycine was synthesized directly from coconut oil and sodium glycinate in yield of 87%. IR, ESI-MS and LC/MS analysis results showed that cocoyl glycine consists of a series of acyl glycines with different acyl chain lengths, and the proportion of each component was consistent with the composition of fatty acids derived from coconut oil. The surface tension and the Critical Micelle Concentration (CMC) of corresponding sodium salt were evaluated. The result showed that sodium cocoyl glycinate reduced the surface tension of water to a minimum value of approximately 33 mN·m-1 at CMC of 0.21 mmol·L-1.