温度对明胶/氧化石墨烯复合膜性能的影响

Effect of Temperature on the Properties of Gelatin/GO Composite Membranes

以明胶为基体,甘油为增塑剂,氧化石墨烯(GO)为增强相,通过共混的方法制备一系列明胶/GO复合膜,通过测试不同温度下复合膜拉伸强度、断裂伸长率、吸水性、水溶性、水蒸气透过系数(WVP)、失水率、SEM来判断膜的性能。结果表明:复合膜的拉伸强度在35℃(49.90~69.22 MPa)和-10℃(23.91~30.42 MPa)时较强,其断裂伸长率在10℃(70.12%~117.22%)和0℃(51.55%~107.82%)时较高;温度越高复合膜吸水率越高,5℃时随着GO含量增大,复合膜的吸水率先逐渐减小,GO含量达到10%后,复合膜的吸水率逐渐开始增大,15℃和25℃时,GO含量越大,复合膜的吸水率越小;在35℃和5℃时,GO含量为0.5%时的WVP最小,15℃时,GO含量越高复合膜的WVP越小,在25℃时,纯明胶的WVP最小,其他膜的WVP均相差不大;不同温度下,水溶性大小顺序为:35℃>15℃>5℃>25℃,高温有利于提高水溶性,常温水溶性最差。通过35℃和105℃的失水率得出,GO含量越高,复合膜内的结晶水含量越大。

Using gelatin as matrix,glycerol as plasticizer and graphene oxide(GO)as reinforcing phase,a series of gelatin/different concentrations GO composite membranes were prepared by blending.Tensile strength,elongation at break,water adsorption,water solubility,water vapour permeability(WVP)and SEM were used to characterize the prepared samples at different temperature.The results indicate that the tensile strength at of the composite membranes 35℃(49.90~69.22 MPa)and-10℃(23.91~30.42 MPa)was better than other temperature.The elongation at break of the composite membranes at 10℃(70.12%~117.22%)and 0℃(51.55%~107.82%)was better than other temperature.The higher the temperature was,the higher the water absorption.At 5℃,with the increase of GO contents,the water adsorption rate decreased gradually first,but when GO content more than 10%,the water adsorption rate increased gradually.The higher the GO content was,the smaller the water absorption at 15℃and 25℃.The WVP of 0.5%GO content composite membranes was the smallest at 35℃and 5℃.At 15℃,the higher the GO content was,the smaller the WVP of the composite membranes.The WVP of pure gelatin was the smallest at 25℃and the WVP of other membranes was similar.The order of water solubility of sample membrane at different temperature:35℃>15℃>5℃>25℃.High temperature is good for water solubility,and the water solubility at room temperature is the worst.According to the water loss rate at 35℃and 105℃,the composite membranes crystal water content increased with the increase of GO content.