The present article is devoted to the synthesis of alkyl halide complexes of amidoamine, obtained on the basis of soybean oil acids and polyethylenepolyamine, and the study of their bactericidal properties against sulfatereducing bacteria. At the first stage, soybean oil acids were isolated by hydrolysis of a mixture of vegetable oil acids in 96% yield, their structure was confirmed by IR spectroscopy, and their physicochemical properties were determined. At the next stage, based on soybean oil acids and polyethylenepolyamine, amidoamine was synthesized in 95% yield, and its structure was confirmed by IR spectroscopy. Complexes of amidoamine and alkyl halides (hexyl bromide, pentyl iodide, pentyl bromide) were synthesized in high yield (95%, 95%, and 97%, respectively), the structure of the complexes was confirmed by IR spectroscopy, and their physicochemical parameters were determined. 20% solutions of the obtained alkyl halide complexes in isopropyl alcohol were prepared, and their bactericidal properties were studied at various concentrations of 5, 25, and 50 mg/l. The studies were carried out in a thermostat in Posqeyt B nutrient medium at the temperature of 32 ℃ for 15 days. On the basis of the research, it was found that a 20% solution of the pentyl iodide complex in isopropyl alcohol (N14) at a concentration of 50 mg/l exhibits a 99.2% effect, and 20% solutions of hexyl and pentyl bromide complexes in isopropyl alcohol (N 13 and N15) at a concentration of 50 mg/l exhibit a 100% bactericidal effect, completely suppressing the vital activity of sulfatereducing bacteria.
