芳胺抗爆剂对100号无铅航空汽油性质的影响

Effect of Aromatic Amine Antiknocks on the Properties of Grade 100Unleaded Aviation Gasoline

研究了马达法辛烷值(MON)不低于95的无铅航空汽油的配制方法,考察了加入苯胺、N-甲基苯胺、间甲苯胺后,所调制汽油的MON、冰点、馏程等重要性质受到的影响。航空汽油的MON随芳胺添加量增加而提高,且不同芳胺对MON的影响程度不同。向基础油中添加体积分数为5%的苯胺、间甲苯胺或7%的N-甲基苯胺时,MON均可达99.5以上,而加入芳胺会同时提高航空汽油的冰点、90%馏出温度和终馏点,使汽油难以达到质量指标。用沸点较低的苯胺和熔点较低的N-甲基苯胺复配的方法,添加后所调制航空汽油的MON、冰点和馏程均可满足国标要求。

Unleaded aviation gasoline with motor octane number （MON） exceeding 95 was prepared by the blending method. The effects of aniline, N-methyl aniline or /n-toluidine on the important properties such as MON,freezing point and boiling range of the aviation gasoline were investigated. The experiment results showed that the addition of aromatic amines led to the improvement on MON of gasoline,while the improvement of MON varied with the type of aromatic amines. MON of the obtained aviation gasoline reached over 99. 5 when 5 % （volume fraction） ani line, 5 % m-toluidine or 7 % N-methyl aniline were added to aviation base oil. However, the introduction of aromatic amines led to an obvious increase in freezing point, 90% distillation temperature and final boiling point. Thus, it was difficult to meet the requirements of quality index for aviation gasoline. The MON, freezing point and distillation range of the blending aviation gasoline could simultaneously meet the gasoline standard when the mixture of aniline with low boiling point and N-methyl aniline with low melting point was employed as antiknocks.