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大蒜汁在油田腐蚀介质中的缓蚀作用 预览

Function of Garlic Juice as Corrosion Inhibitor in Oilfield Corrosive Medium
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摘要 利用失重法研究了大蒜汁作为腐蚀抑制剂对碳钢在油井高温酸化液、油田水以及CO2或H25饱和的油田水体系中的缓蚀效果。通过扫描电子显微镜观察和电化学测试初步探讨了大蒜汁对碳钢在油井高温酸化液中的缓蚀作用机理。结果表明,大蒜汁在高温酸化介质中具有良好的缓蚀效果,在80℃的15%HEl溶液中缓蚀效率最高可达95.4%,缓蚀率随着酸浓度的增加而逐渐降低。大蒜汁在3种油田水中均具有一定的缓蚀作用,缓蚀效率在42%~62%之间。动电位极化测试显示,加入大蒜汁显著改变阳极极化率,采用大蒜汁缓蚀的金属表面覆盖有致密的钝性保护膜。 Garlic juice used as a corrosion inhibitor was added into high temperature acidized solution and oilfield water with or without saturated CO2 or H2 S. The effects of garlic juice on the corrosion behavior of carbon steel were studied using mass-loss method, and the corrosion inhibition mechanism was proposed based on SEM and electrochemical analysis results. The results show that garlic juice can obviously slow down the corrosion of carbon steel in high temperature acidized solution, and the inhibition efficiency reached 95.4% in 15% HCl solution at 80℃. The inhibition efficiency decreased with the increase of the hydrochloric acid concentration. Garlic juice can also slow down the corrosion of steel in three kinds of oilfield water, and the inhibition efficiency was from 42% to 62%. Electrochemical studies reveal that garlic juice can obviously change the anodic polarizability of steel in acidized solutions, and one kind of passivetion film can form on the steel surface.
作者 赵卫民 于道永 ZHAO Wei-Min , YU Dao-Yong (a College of Mechanical and Electronic Engineering; b College of Chemistry and Chemical Engineering, China University of Petroleum, Dongying 257061 )
出处 《应用化学》 CAS CSCD 北大核心 2009年第9期 1050-1053,共4页 Chinese Journal of Applied Chemistry
基金 中国石油大学博士基金(Y050309)资助项目
关键词 大蒜汁 绿色缓蚀剂 油田腐蚀介质 缓蚀机理 garlic juice, green corrosion inhibitor, oilfield corrosive medium, inhibition mechanism
作者简介 通讯联系人:赵卫民,女,博士,副教授;E-mail:zhaowm@mail.hdpu.edu.cn;研究方向:表面工程及腐蚀防护
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