柠檬酸对合成聚丁二酸丁二醇酯性能的影响

Effect of Critical Acid on the Property of Synthesized Poly(butylene succinate)

以丁二酸、丁二醇和柠檬酸为原料,采用熔融缩聚法合成了支化或微交联的聚丁二酸丁二醇酯(PBS),采用核磁共振氢谱(1H-NMR)对结构进行了表征;采用乌氏黏度计、差示扫描量热仪(DSC)、力学性能测试仪对其性能进行了研究。结果表明:随着柠檬酸含量的增加,PBS聚合物凝胶含量、特性黏数增加;拉伸强度、拉伸模量提高,而断裂伸长率降低;柠檬酸的引入,有利于PBS分子链结晶,并且使聚合物结晶温度提高。

Branched or slightly crosslinked poly(butylene succinate) was synthesized by direct melt polycondensation of succinic acid,1,4-butanediol and critical acid.The structure of c-PBS was characterized by 1HNMR.The properties of PBS were characterized using Ubbelohde viscometer,DSC and test instrument of mechanical property.The results show that: the gelation,intrinsic viscosity,tensile strength and tensile modulus of PBS increase with the increasing of critic acid content,but the elongation at break decreases.The introduction of critical acid is in favor of the molecular chain crystallization of PBS,and also can make the crystallization temperature increase.