温度对微波水热辅助合成有机酸掺杂聚苯胺结构和性能的影响

Effect of Temperature on Structure and Performance of Organic Acid Doped Polyaniline through Microwave-Assisted Hydrothermal Synthesis

为了探究反应温度对微波水热辅助合成有机酸掺杂聚苯胺(polyaniline,PANI)分子结构及其性能的影响,选择对甲基苯磺酸(p-toluenesulfonic acid,TSA)作为反应溶液,通过化学氧化法合成PANI,并借助场发射扫描电子显微镜(field emission scanning electron microscopy,FESEM)、傅里叶变换红外光谱仪(Fourier transform infrared spectrometer,FT-IR)、紫外可见光谱仪(ultraviolet visible spectrometer,UV-vis)、凝胶色谱仪(gel permeation chromatography,GPC)、热重分析仪(thermal gravimetric analyzer,TGA)和电化学工作站,对其结构和性能进行了表征和分析。结果表明:0℃时合成的PANI为球状,且表面均匀分散着纳米粒子;30和50℃时合成的PANI为纳米纤维结构;随着合成温度的升高,PANI分子链共轭性增强、分子量增加,PANI的热稳定性提高,但电化学性能变差。

In order to investigate the effect of reaction temperature on molecular structure and properties of polyaniline(PANI),chemical oxidation method was used to synthesize microwave-assisted organic acid doped PANI with organic acid-p-toluenesulfonic acid(TSA) selected as reacted solution. The structure and properties were characterized and analyzed by field emission scanning electron microscope(FE-SEM),fourier transform infrared spectroscopy(FT-IR),ultraviolet visible spectrometer(UV-vis),gel permeation chromatography(GPC),thermal gravimetric analyzer(TGA) and electrochemical workstation. The results show that the PANI synthesized at 0 ℃ is spherical with nanoparticles uniformly distributed on the surface. The PANI synthesized at 30 and 50 ℃ is nanofiber structure. With the increase of synthesis temperature,the conjugation and molecular weight of PANI are increased,the thermal stability of PANI is improved,but the electrochemical performance of PANI is decreased.