静电纺淀粉/PVA纳米纤维的制备及其交联改性研究

Preparation and crosslinking modification of electrospun starch/PVA nanofiber

为了提高淀粉纤维的力学性能和水稳定性,使淀粉纤维可以更好地应用于纺织、医药和生物工程等领域,采用静电纺丝法制备淀粉/聚乙烯醇(PVA)纳米纤维,并选择淀粉/PVA质量比为40/60的纳米纤维与戊二醛进行交联。通过扫描电镜、红外光谱(FTIR)仪、差示扫描量热(DSC)分析仪以及万能材料试验机等对纳米纤维的形貌、结构、热性能、力学性能和耐水性等进行了研究。结果表明:随着PVA含量的逐渐升高,淀粉/PVA纳米纤维的直径逐渐变小;FTIR和DSC测试显示淀粉和PVA仅仅是简单的物理共混;两种材料的共混可有效提高纳米纤维的力学性能,当淀粉/PVA质量比为40/60时,淀粉/PVA纳米纤维的力学性能最好;当淀粉/PVA纳米纤维与戊二醛进行交联3~24 h时,淀粉/PVA纳米纤维的接触角由28.31°提高到62.94°,其中交联时间9 h时,接触角为60.18°。

A starch/polyvinyl alcohol（PVA） nanofiber was prepared by electrospinning process and was crosslinked with glutaraldehyde at the starch-and-PVA mass ratio of 40/60 in order to improve the mechanical properties and water stability of starch fiber in the fields of textiles,medicine and bioengineering.The morphology,structure,thermal properties and mechanical properties and water resistance of the produced nanofiber were studied by scanning electron microscopy,Fourier transform infrared spectrometry,differential scanning calorimetry and universal testing machine.The results showed that the diameter of starch/PVA nanofiber became finer while increasing the PVA content; the starch and PVA was simply physically blended; blending these two materials could efficiently improve the mechanical properties of the nanofiber; the mechanical properties of starch/PVA nanofiber were optimized as the mass ratio of starch and PVA was 40/60; the contact angle of starch/PVA nanofiber was increased from28.31° to 62.94° when the crosslinking reaction between starch/PVA blend and glutaraldehyde had proceeded for 3-24 h; and the contact angle was 60.18° when the crosslinking time was 9 h.