摘要
为提高甘油在运输、存储过程中的安全性能,利用柠檬酸对甘油进行改性研究,分析柠檬酸提高甘油闪点的作用机理。利用TG/DSC和FT-IR分析改性后的甘油,结果表明:在甘油中掺入4%的柠檬酸可使甘油的闪点提高至185℃,热流曲线(TG/DSC)上吸热峰的峰谷温度从283.4℃升高至298.9℃。FT-IR图谱中1 730cm^(-1)处(酯基中的C=O键)的吸收峰强度增强,证明部分掺入柠檬酸中的羧基与甘油中的羟基发生反应形成新的酯类物质,部分羧基以氢键的方式与甘油形成具有网状交联的物质。
Citric acid was used for modification of glycerol to im- prove the safety performance of glycerin in the process of trans-portation, storage. The mechanism of rising of flash point by citric acid was analyzed. The results showed that the flash point of glycerol claimed to 185 ℃ after mixing with 4% of citric acid, the valley temperature of the endothermic peak rose from 283.4 ℃ to 298.9 ℃ on the heat flow curve （TG/DSC）. The intensity of absorption peak at 1 730 cm^-1 （C=O bond in ester） enhanced in the FT--IR spectra. The results confirmed that some of the carboxyl by incorporating citric acid reacted with hydroxyl of glycerol to form new ester material partially, some of them combined with glycerol through hydrogen bond, leading to the formation of cross-linking material.
出处
《消防科学与技术》
CAS
北大核心
2016年第2期171-174,共4页
Fire Science and Technology
基金
西安建筑科技大学博士基金资助项目(DB09082)
关键词
柠檬酸
甘油
闪点
热重/差式扫描量热
脂类物质
氢键
网状交联
citric acid
glycerol
flash point
thermo-gravimetric/differential scanning calorimetry
ester material
hydrogen bond
cross-linking
