淀粉系列海上溢油凝油剂的制备与凝油性能

利用玉米淀粉的羧甲基化与酯化等方法改性合成了一系列海上溢油凝油剂，实验发现，当羧甲基取代度足够时，凝油剂的凝油性能随酯化度的增加而增大，当酯化度足够时，羧甲基淀粉酯凝油剂的凝油性能随羧甲羧甲基取代度的增加而增大，凝油性能还与凝油剂中多价金属离子的种类，油品的种类和脂肪酸的碳原子数目有关，凝油性能随水盐度变化很小，即凝油剂对淡水水面溢面仍然有效，凝油性能随油品不同差异较大，对具有一定极性的油的胶凝作用比对非极性油的胶凝作用更强，对水面的原因及植物油比对燃料油具有更好的胶凝效果。

PREPARATION AND PROPERTIES OF STARCH OIL GELLING AGENT ON SEAWATER SURFACE

Spilled oil gelling agents on seawater surface were prepared by carboxymethylation and esterification of starch. The oil coagulations of gelling agents were related to the carboxymethylated degrees and esterificated degrees of starch, the species of metallic ions and oils, the numbers of C in fatty acids, etc. Coagulations of the oil gelling agents had a greatest value with the increase of esterificated degrees at a definite carboxymethylated degree. Coagulations of the oil gelling agents increased with the carboxymethylated degrees at sufficient esterificated degrees. Al and Fe (III) oil gelling agents had the best coagulation than those of the Ca and Mg oil gelling agents, and the Zn oil gelling agents had the worst coagulation. Because salinity had no influence on oil coagulation, the oil gelling agents used on seawater surface could also be used on freshwater surface. Oil coagulations of the gelling agents to polar oils were greater than to non polar oils, e. g., they had stronger oil coagulations to crude oils and vegetable oils than to fuel oils.