改性松香的探讨

An exploration on modificated rosin

采用马来酸和富马酸作为改性剂,对影响松香性能的因素、改性机理以及强优松香的主要组成进行了初步的研究。研究结果表明:①强化松香的酸值,皂化值和软化点都随着加成量的增加而提高,基本上呈线性关系:②强化松香的马来酸或富马酸的加成量应控制在3%～5%范围内为宜:③富马酸的主要成分为松香酸和富马海松酸,马来松香的主要成分除了松香酸和马来海松酸以外,还有马来海松酸酐和马来海松酸酯;④在加成量相同的情况下:富马松香与马来松香相比具有较低的软化点和皂化值,却有较高的酸值,有利于改善强化松香胶和分散松香胶的质量。

This paper studies the influence of modifiers on the properties of fortified rosin,the reaction mechanism of modification and the leading compositions of fortified rosin by using maleic and fumaric acids as modifiers.The test results show that:1.With the increase of the dosang of modifier,the acid value,saporification value and softering temperature of fortified rosin increase linearly;2.It is preferable to control the dosage of maleic rosin and fumaric rosin over a range from 3% to 5%.3.The leading compositions of fumaric rosin are rosin acid and fumaric acid,besides rosin scid and maleic acid,maleic anhydride and maleic ester are also the leading compositions of maleic rosin.4.Fumaric acid has a lower softening temperature and saponification value but a higher acid value,which was beneficial to improving the quality of modified rosin size and dispersed rosin size.