<?xml version="1.1" encoding="utf-8"?>
<article xsi:noNamespaceSchemaLocation="http://jats.nlm.nih.gov/publishing/1.1/xsd/JATS-journalpublishing1-mathml3.xsd" dtd-version="1.1" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><front><journal-meta><journal-id journal-id-type="publisher-id">CDCST</journal-id><journal-title-group><journal-title>China Daily Chemical Science Technology</journal-title></journal-title-group><issn>2997-7096</issn><eissn>2997-710X</eissn><publisher><publisher-name>Art and Technology</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.61369/CDCST.2026010016</article-id><article-categories><subj-group subj-group-type="heading"><subject>Article</subject></subj-group></article-categories><title>木糖醇基葡萄糖苷琥珀酸酯二钠盐的制备和性能</title><url>https://artdesignp.com/journal/CDCST/3/1/10.61369/CDCST.2026010016</url><author>李郸郸,郭文华,郑如晶,蒋锦杰,陈晨,代瑞尧,许虎君</author><pub-date pub-type="publication-year"><year>2026</year></pub-date><volume>3</volume><issue>1</issue><history><date date-type="pub"><published-time>2026-03-05</published-time></date></history><abstract>本文以木糖醇基葡萄糖苷和马来酸酐为原料，通过两步反应合成木糖醇基葡萄糖苷琥珀酸酯二钠盐。采用傅里叶红外光谱（FT-IR）和超高效液相色谱串联四极杆飞行时间质谱对产物结构进行表征，同时对其表面化学性能、泡沫性能、刺激性及保湿性能进行了系统测试。结果表明，该产物能有效改善脂肪醇聚氧乙烯醚硫酸钠（AES）的表面活性和泡沫性能，降低其刺激性，且自身具有良好的皮肤和头发保湿效果，在日用化学品领域具有较好的应用前景。</abstract><keywords>木糖醇基葡萄糖苷,琥珀酸酯二钠盐,保湿性能,刺激性</keywords></article-meta></front><body/><back><ref-list><ref id="B1" content-type="article"><label>1</label><element-citation publication-type="journal"><p>[1] 崔旭宁, 李鹏飞, 赵凯凯, 等. 烷基糖苷衍生物的研究进展[J]. 中国洗涤用品工业,2025(2):44-50.[2]Cholakova D , Tcholakova S .Sucrose ester surfactants: Current understanding and emerging perspectives[J].Current Opinion in Colloid &amp;amp; Interface Science, 2024, 73(000):24-30.[3]Zhu J P , Liang M Y , Ma Y R ,et al.Enzymatic synthesis of an homologous series of long- and very long-chain sucrose esters andevaluation of their emulsifying and biological properties[J].Food hydrocolloids, 2022(Mar. 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