摘要
用热失重法考察了新戊基多元醇酯结构与热稳定性的关系。长链脂肪酸和长链异构脂肪酸可以提高新戊基多元醇酯的热稳定性,而短链的异构酸则会降低新戊基多元醇酯的热稳定性。新戊基多元醇酯的热稳定性随羟基的增加而提高。
The relationship between structure and thermal stability of neopentyl polyol esters was investigated by thermal gravity method. Long-chain fatty acids and long-chain isomeric fatty acids could improve the thermal stability of neopentyl polyol esters, otherwise short-chain isomeric fatty acids would lower the thermal stability of neopentyl polyol esters. The thermal stability of neopentyl polyol esters would elevate up along with the hydroxyl group increases.
出处
《合成润滑材料》
CAS
2014年第1期6-7,共2页
Synthetic Lubricants
基金
广东省中科院合作项目
编号2010A090100008
广东省引进创新科研团队计划资助项目
编号2011D052
关键词
新戊基多元醇酯
分子结构
热稳定性
neopentyl polyol esters
molecular structure
thermal stability
