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制备条件对魔芋葡甘聚糖硝酸酯取代度的影响及产物热重分析 被引量:1

Influence of Preparation Conditions on the Degree of Substitution of Konjac Glucomannan Nitrates and Thermgarvimetric Analysis of Products
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摘要 以魔芋葡甘聚糖(KGM)为底物,浓H2SO4为催化剂,发烟HNO3为改性剂,制备了高取代度的KGM硝酸酯(KGMN)。考察了制备条件对产物取代度(DS)的影响,在最佳条件下所得产物的DS为2.63。FTIR图谱显示,-NO2已成功引入到KGM分子中;SEM照片表明,KGMN的表观形貌变为疏松絮状,这与-NO2基的引入导致其疏水性增强有关;TGA测试表明,KGMN的热稳定性与KGM相比明显下降,且DS越高,下降程度越显著,更为重要的是,KGMN的热重曲线表现出瞬间热失重和/或表观增重的特性。本研究结果初步表明,KGMN有望作为一种新型环保含能材料应用于相关领域。 Konjac glucomannan nitrate (KGMN) with high degree of substitution (DS) was prepared using KGM as sub- strate, concentrated sulfuric acid as catalyst, and fuming nitric acid as modifier. The effects of the preparation conditions on the DS of KGMN were investigated. The DS of the product was 2.63 under the optimal synthesizing condition. The FTIR spectra of KGMN showed that -NO2 groups had been successfully introduced into KGM molecules. The SEM ima- ges of KGMN and KGM indicated that the morphology of KGMN became loose. It might be related to the enhanced hydrophobicity as the introduction of -NO2. The TGA tests showed that the thermal stability of KGMN decreased compared with that of KGM, and moreover, the higher of the DS, the lower of thermal stability was detected. In addition, the TG curves of KGMN showed the characteristics of instantaneous weight loss and/or apparent weight gain. The preliminary re- sults indicated that KGMN can be used as a new environment-friendly energetic material.
出处 《天然产物研究与开发》 CAS CSCD 北大核心 2013年第6期802-806,共5页 Natural Product Research and Development
基金 国家自然科学基金项目(51263009) 湖北省自然科学基金项目(2010CDB00903 2011CDC040) 湖北省高等学校优秀中青年科技创新团队计划资助项目(T201006) 湖北民族学院大学生科研训练计划资助项目(2012Z027) 湖北民族学院科技创新团队项目(MY2011T008)
关键词 魔芋葡甘聚糖 多糖 酯化反应 含能材料 Konjae glucomannan polysaecharide esterification energetic material
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参考文献9

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