化学改性豆油的合成及其性能

Synthesis and characterization of chemically modified soybean oil

对豆油进行化学改性,利用异构化反应在分子中引入支链,以提高其氧化稳定性及流变学性能;并考察改性豆油的氧化稳定性、流变学性能和摩擦学性能。实验结果表明:增加中位链长度,改性豆油的黏度、黏度指数、低温性能、抗磨损性能以及承载能力都会提高,而氧化稳定性会降低;端链的支链化会提高改性豆油的低温性能,并且随着链长的增加,其低温性能进一步提高;改性豆油中的羟基被乙酰化后其氧化稳定性会有一定程度的提高,但这会降低改性豆油的抗磨损性能和油膜承载能力。

Soybean oil was chemically modified to improve oxidation stability and rheological properties by incorporation of branched chains through isomerization reactions. The oxidation stability, rheological property, and triblogical property of the modified soybean oil were investigated. The experimental results show thai the modified soybean oil with longer mid-chain had increased viscosity, viscosity index, low temperature properties, antiwear ability and carrying capacity; however, the oxitlation stability was deteriorated. The modified soybean oil with branched end-chain also had better low temperature properties. The acetylated soybean oil has better oxidation stability, but the antiwear ability and carrying capacity were slightly lower.