Fatty acid esters of hydroxyalkylsulfonates and fatty acid amides of aminoalkylsulfonates are prepared by heating an excess of the fatty acids with the sulfonate until the water of condensation is removed. The excess fatty acid is removed by distillation and the isolated fatty acid ester or amide product is directly and rapidly cooled to minimize decomposition and color degradation.
羟基烷基
磺酸盐
脂肪酸酯和
氨基烷基
磺酸盐
脂肪酸酰胺的制备方法是将过量的
脂肪酸与
磺酸盐一起加热,直至去除缩合
水。过量的
脂肪酸通过蒸馏去除,分离出的
脂肪酸酯或酰胺产品直接快速冷却,以尽量减少分解和颜色降解。