Synergistic enhancement effect of the tea saponin and surfactant compound system

doi:10.14088/j.cnki.issn0439-8114.2025.08.032

Abstract

Abstract: Tea saponin was compounded with alpha-olefin sulfonates (AOS), soybean lecithin (SL), and Gemini ester quaternary ammonium salt (GQAS) in different ratios respectively. Measurements were taken for the tea saponin solution, tea saponin/AOS solution, tea saponin/SL solution, and tea saponin/GQAS solution on indicators including surface tension, foam height, detergency, emulsification time, and wetting time. The results showed that the optimal compounding mass ratios of tea saponin to AOS, SL, and GQAS were 7.6∶1.0, 1.4∶1.0, and 1.6∶1.0, respectively. When tea saponin was compounded with AOS, the initial foam height increased to 219.67 mm, and the foam height at 5 min was 195.00 mm, both being higher than those of the single tea saponin system.Strong interactions existed between tea saponin and GQAS, demonstrating a significant synergistic enhancement effect. This allowed micelle formation at lower concentrations and effectively reduced the surface tension, thereby significantly enhancing the surface activity of the compound system. When tea saponin was compounded with GQAS, the detergency was 47.64%, representing a 49.29% improvement compared to the single tea saponin system. The emulsification time was 107.04 min, a 255% increase compared to the single tea saponin system. The wetting time was 0.42 min, indicating an 84.64% improvement in wetting performance compared to the single tea saponin system. The tea saponin/GQAS solution exhibited excellent performance in micelle formation, detergency, emulsification time, and wetting performance, demonstrating significant synergistic enhancement effects.

Key words: tea saponin, surfactant, compound system, synergistic enhancement

CLC Number:

TQ423.9

PAN Feng-ran, HUANG Qing-qing, CHEN Chao-heng, YANG Tian-yun, HUANG Wei-wen, TAN Qiang. Synergistic enhancement effect of the tea saponin and surfactant compound system[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(8): 212-218.

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