超支化聚酰胺酯/聚丙烯共混体系性质研究

Study on the Properties of Hyperbranched Polyesteramide/Polypropylene Blends

将超支化聚酰胺酯(PS2550)和聚丙烯(PP)共混,其中PS2550分别为1%、3%、5%和7%,研究了PS2550/PP体系的结晶性能、流变行为和热稳定性能。实验结果表明:PS2550的加入降低了PP的结晶度,改变了PP的致密球晶结构,使体系的球晶尺寸变小。黏度较低的PS2550的加入明显降低了体系的黏性,在相同条件下,PS2550/PP-1%的弹性最好;PS2550的加入大大提高了PP的热稳定性,使体系的热分解起始温度升高约110℃,但是热分解起始温度随着PS2550含量的增加变化很小。

Blends of hyperbranched polyesteramide/polypropylene were prepared by melt blending with the incorporation of hyperbranched polyesteramide of 1%（by weight）, 3 %, 5 % and 7 %. The properties of the crystallization behavior, rheological behavior, thermal stability were researched in this paper. The results indicated that the incorporation of hyperbranched polyesteramide decreased the crystallinity and the size of the spherulite, changed the dense spherulite structure of polypropylene, reduced the viscosity of polypropylene obviously and improved the thermal stability of polypropylene greatly. The onset decomposition temperature of hyperbranched polyesteramide/polypropylene blends was 110 ℃ above that of the pure polypropylene. However, the onset decomposition temperature changed little with the increase of the incorporation of hyperbranched polyesteramide.