聚酯型热致形状记忆水性聚氨酯的制备与性能研究

Study on Properties of Polyester Type TSMWPU and Its Preparation

采用聚己二酸丁二醇酯(PBA)、异佛尔酮二异氰酸酯(IPDI)、二羟甲基丙酸(DMPA)、三乙胺(TEA)、乙二胺(EDA)等单体,通过自乳化法合成了聚酯型热致形状记忆水性聚氨酯(TSMWPU)。利用偏光显微镜(POM)、差示扫描量热仪(DSC)、动态黏弹谱仪(DMA)和形状记忆性能分析等手段,探讨了不同分子量的PBA,以及不同异氰酸酯基与羟基的摩尔比(NCO/OH)对TSMWPU的结晶性能和形状记忆性能的影响。结果表明;增加PBA分子量,有利于软段结晶,从而提高TSMWPU的形状记忆性能;而增加NCO/OH值,则抑制了软段结晶,进而导致TSMWPU的形状记忆性能下降。

Polyester type thermostimulative shape memory waterborne polyurethanes（TSMWPU） with different molecular weight or different mole ratio of NCO/OH were synthesized from polybutyleneadipate glycol（PBA）,isophorne diisocyanate（IPDI）,dimethylol propionic acid（DMPA）,ethylenediamine（EDA） and triethylamine（TEA） by self-emulsified method.The crystallinity and shape memory properties of the TSMWPU were studied by polarizing optical microscope（POM）,differential scanning calorimeter（DSC）,dynamic-mechanical analysis（DMA） and shape memory property testing.The results show that with the molecular weight of PBA increasing,the crystallinity of the soft segment is enhanced,thus improving the shape memory property of TSMWPU.However,the crystallization of the soft segments will be suppressed with the increasing of NCO/OH,and which leads to decreasing of the shape memory property.