Research ArticleOpen AccessGoogle Scholar indexed
Green Synthesis, Composition Analysis and Surface Active Properties of Sodium Cocoyl Glycinate
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
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
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
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
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
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
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
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
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
- 1 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
- 2 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
- 3 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
- 4 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
- 5 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
- 6 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
- 7 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
- 8 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
- 9 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
American Journal of Analytical Chemistry·Volume 04 (2013)·Pages 445–450·Published 4 September 2013·DOI10.4236/ajac.2013.49056
Copy link · social · email
Abstract
Cocoyl glycine was synthesized directly from coconut oil and sodium glycinate in yield of 87%. IR, ESI-MS and LC/MS analysis results show ed that cocoyl glycine consists of a series of acyl glycines with different acyl chain length s , 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 show ed 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 .
KeywordsSynthesisCompositionSurface PropertiesCocoyl GlycineSodium Cocoyl Glycinate
- R. S. Lanigan, “Final Report on the Safety Assessment of Cocoyl Sarcosine, Lauroyl Sarcosine, Myristoyl Sarcosine, Oleoyl Sarcosine, Stearoyl Sarcosine, Sodium Cocoyl Sarcosinate, Sodium Lauroyl Sarcosinate, Sodium Myristoyl Sarcosinate, Ammonium Cocoyl Sarcosinate, and Ammonium Lauroyl Sarcosinate,” International Journal of Toxicology, Vol. 20, No. 1, 2001, pp.1-14. doi:10.1080/10915810152902547X
- G. O. Reznik, P. Vishwanath, M. A. Pynn, J. M. Sitnik, J. J. Todd, J. Wu, et al., “Use of Sustainable Chemistry to Produce an Acyl Amino Acid Surfactant,” Applied Microbiology and Biotechnology, Vol. 86, No. 5, 2010, pp. 1387-1397. doi:10.1007/s00253-009-2431-8
- A. Hartmann and G. Speit, “The Contribution of Cytotoxicity to DNA Effects in the Single Cell Gel Test (comet assay),” Toxicology Letters, Vol. 90, No. 2-3, 1997, pp. 183-188. doi:10.1016/S0378-4274(96)03847-7
- J. D. Xia, Y. M. Xia and I. A. Nnanna, “Structure-Function Relationship of Acyl Amino Acid Surfactants: Surface Active and Antimicrobial Properties,” Journal of Agricultural and Food Chemistry, Vol. 43, No. 4, 1995, pp. 867-871. doi:10.1021/jf00052a004
- P. Mary and D. D. Bendejacq, “Interactions between Sulfobetaine-Based Polyzwitterions and Polyelectrolytes,” Journal of Physical Chemistry B, Vol. 112, No. 8, 2008, pp. 2299-2310. doi:10.1021/jp0769274
- E. Jungermann, J. F. Gerecht and I. J. Krems, “The Preparation of Long Chain N-Acylamino Acids,” Journal of the American Chemical Society, Vol. 78, No. 1, 1956, pp. 172-174. doi:10.1021/ja01582a049
- R. Bordes and K. Holmberg, “Physical Chemical Characteristics of Dicarboxylic Amino Acid-based Surfactants,” Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 391, No. 1-3, 2011, pp. 32-41. doi:10.1016/j.colsurfa.2011.03.023
- M. Gerova, F. Rodrigues, J.-F. Lamère, A. Dobrev and S. Fery-Forgues, “Self-assembly Properties of Some Chiral N-Palmitoyl Amino Acid Surfactants in Aqueous Solution,” Journal of Colloid and Interface Science, Vol. 319, No. 2, 2008, pp. 526-533. doi:10.1016/j.jcis.2007.12.004
- M. Hassanzadeh, M. Kambarani, L. Tayebi, F. Yazdian, “Kinetic Study of Sodium Cocoyl Sarcosinate Synthesis and Factors Affecting the Reaction on Bench and Pilot Scales,” Journal of Surfactants and Detergents, Vol. 15, No. 5, 2012, pp. 551-556. doi:10.1007/s11743-012-1333-4
- S.-F. Wang, T. Furuno and Z. Cheng, “Synthesis of New Amino Acid-type Amphoteric Surfactants from Tall Oil Fatty Acid,” Journal of Wood Science, Vol. 47, No. 6, 2001, pp. 470-475. doi:10.1007/BF00767900