魔芋全降解塑料薄膜的制备和性能研究

Preparation and Properties of Konjac Based Full-degradable Plastics Film

魔芋精粉（KF）糊化后与聚乙烯醇（PVA）共混，同时加入增塑剂甘油、交联剂甲醛。共混结束后将共混物流延成膜。考察了共混体系中魔芋精粉与聚乙烯醇质量比、甘油用量、甲醛用量、共混温度、共混时间对薄膜性能的影响，并表征了薄膜的结构。结果表明：当m（KF）：m（PVA）=3：2、甘油用量0．4mL、甲醛用量2mL、共混温度80℃、共混时间1-1.5h时，制得的塑料薄膜断裂伸长率、拉伸强度和透光率较高，具有较好的相容性、热稳定性；魔芋葡甘聚糖（KGM）与PVA分子间发生了多种交联作用。

Paste pure konjaku flour was blended with polyvinyl alcohol （PVA） in the presence of plastifier glycerol and crosslinking agent formaldehyde. The blend were then made into film by casting method. The effects of the mass ratio of the konjaku flour to PVA, the contents of glycerol and formaldehyde, the blending temperature and time on the mechanical properties of the film were studied, and the structure of the films were characterized. The results showed when the mass ratio of KF/PVA was 3 ： 2, the content of glycerol was 0.4 mL, the content of formaldehyde was 2 mL, the blending temperature was 80℃ and the blending time was 1 - 1.5 h, the dongation at break and the tensile strengths of the films were high, the compatibility and thermal stability of the film were very good. There were intermolecular interactions caused by crosslink bonding between KGM and PVA.