饱和脂肪酸和C2-C4二醇的工程酯:分支如何影响流变、流动和结晶性质

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Michele Emanuele Fortunato, Rosa Vitiello, Francesco Taddeo, Luigi Faro, Salvatore Mallardo, Rosa Turco, Riccardo Tesser, Vincenzo Russo, Martino Di Serio
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引用次数: 0

摘要

为了应对日益增长的可持续材料需求,本研究探索了由C2-C4线性和支链二醇与饱和脂肪酸合成的22种新型二酯的结构-性能关系,旨在提高植物油基润滑油的氧化稳定性和低温性能。以天龙酸(C9)、月桂酸(C12)、肉豆丝酸(C14)和棕榈酸(C16)为基础的二酯的粘度、结晶温度和流动特性进行了表征。支链二醇显著提高了低温性能,其中1,2-丁二醇和1,3-丁二醇二酯的结晶温度最低。粘度随脂肪酸链长的增加而增加,而支链由于位阻导致粘度略有降低。根据Herschel-Bulkley方程,大多数化合物表现出剪切增厚的行为。此外,所有二酯均表现出优异的氧化稳定性,在加速老化试验中超过300分钟。这些发现表明,合成的二酯,特别是那些具有支链二醇的二酯,有望成为工业润滑油应用的可持续、高性能替代品。实际应用:由饱和脂肪酸和C2-C4二醇合成的二酯为生物基润滑油提供了强大的潜力,特别是在需要高氧化稳定性的应用中。由于其较低的结晶温度,酯类,特别是从支化二醇衍生的酯类,表现出更好的冷流动性能,使其成为需要在低温条件下表现良好的润滑剂的理想候选者。它们的剪切增厚性能也使它们成为理想的减震用途。本研究的综合分析和结果为选择脂肪酸和醇的最佳组合来定制具有特定性能的合成酯提供了有价值的参考,以满足润滑油行业的不同需求。这项工作为开发高性能、可持续的润滑剂配方提供了实用指南。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Engineering Diesters From Saturated Fatty Acids and C2–C4 Diols: How Branching Influence Rheological, Flow, and Crystallization Properties

Engineering Diesters From Saturated Fatty Acids and C2–C4 Diols: How Branching Influence Rheological, Flow, and Crystallization Properties

In response to the increasing demand for sustainable materials, this study explores the structure–property relationships of 22 novel diesters synthesized from C2–C4 linear and branched diols and saturated fatty acids (SFAs), targeting the improvement of vegetable oil-based lubricants’ oxidative stability and low-temperature performance. Diesters based on pelargonic (C9), lauric (C12), myristic (C14), and palmitic (C16) acids were characterized for viscosity, crystallization temperature, and flow behavior. Branched diols significantly enhanced low-temperature properties, with 1,2-butanediol and 1,3-butanediol diesters always exhibiting the lowest crystallization temperatures. Viscosity increased with fatty acid chain length, whereas branching caused a slight reduction due to steric hindrance. Most diesters showed shear-thickening behavior, modeled by the Herschel–Bulkley equation. Additionally, all diesters demonstrated excellent oxidative stability, surpassing 300 min in accelerated aging tests. These findings suggest that the synthesized diesters, particularly those with branched diols, offer promise as sustainable, high-performance alternatives for industrial lubricant applications.

Practical Application: The diesters synthesized from saturated fatty acids and C2–C4 diols offer strong potential as bases for bio-based lubricants, particularly in applications requiring high oxidative stability. The esters, particularly those derived from branched diols, exhibit improved cold flow properties, due to their lower crystallization temperatures, making them ideal candidates for use in industries requiring lubricants that perform well in low-temperatures conditions. Their shear-thickening behavior also makes them ideal for shock-absorbing uses. The comprehensive analysis and results presented in this study provide a valuable reference for selecting the optimal combination of fatty acids and alcohols to tailor synthetic esters with specific properties, addressing diverse needs in the lubricant industry. This work serves as a practical guide for developing high-performance, sustainable lubricant formulations.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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