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丙纶非织布的莽草酸接枝改性 被引量:4

Grafting modification of polypropylene non-woven with shikimate
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摘要 为赋予丙纶非织布生物保健功能,对其进行氨气低温等离子预处理后,在异氰酸酯交联剂的作用下采用莽草酸对其进行接枝改性.采用傅里叶变换红外光谱分析改性前后非织布表面化学成分的变化,考察反应时间、温度、交联剂用量及莽草酸质量浓度对接枝率的影响,并对改性前后非织布的吸放湿效应、抗菌性及抗炎性进行测试.结果表明:氨气低温等离子体预处理后丙纶基体产生了可接枝反应的活性基团,异氰酸酯交联剂和莽草酸及预处理后的丙纶之间发生了架桥反应;最优接枝反应条件为交联剂IPDI 0.15 g、莽草酸质量浓度15 g/L、反应温度55℃、时间6 h,此时丙纶非织布接枝率为3.02%,其吸放湿性能优于未处理的丙纶非织布,且具有良好的抗菌性和抗炎性,对金黄葡萄球菌和大肠杆菌的抑菌率分别达到了97.6%和94.4%. In order to endow the polypropylene (PP) non-woven with biological healthcare function, polypropylene (PP) non-woven was exposed to low-temperature ammonia plasma treatment, then shikimate is grafted onto the surface of polypropylene non-woven by isocyanate cross-linking agent. Surface chemical compositions of PP non-woven are analyzed by Fourier transform infrared spectroscopy. The effects of reaction time, temperature, the amount of the crosslinking agent and the concentration of the shikimate on grafting rate were investigated. The absorption and release humidity effect, anti-bacterial and anti-inflammatory of non-woven fabric were tested before and after the modification. The results showed that after the ammonia plasma treatment, some reactive groups are generated on the surface of PP. The isocyanate reacts with the pretreated PP and shikimate. Optimal conditions of grafting reaction is that crosslinking agent of IPDI is 0.15 g, shikimic acid concentration 15 g/L, reacted at 55 ℃ for 6 h, the graft rate of polypropylene non-woven is 3.02%. Its absorption and release humidity effect is better than those of untreated polypropylene non-woven, and it has a good anti-bacterial and antiinflammatory properties, the inhibition rate of S. aureus and E. coli reaches 97.6% and 94.4%, respectively.
出处 《天津工业大学学报》 CAS 北大核心 2015年第4期38-41,46,共5页 Journal of Tiangong University
基金 内蒙古自治区高等学校科学研究项目(NJZY084)
关键词 丙纶非织布 低温等离子体 莽草酸 异氰酸酯交联剂 接枝改性 吸放湿效应 抗菌性 polypropylene non-woven low temperature plasma shikimate isocyanate crosslinking agents grafting modification absorption and release humidity effect anti-bacterial property
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