三种取代度不同的含辣素衍生结构功能单体对PSf/PES超滤膜性能的影响

Effects of Three Capsaicin Derivatives with Different Degrees on the Performance of PSf/PES Ultrafiltration Membranes

以含辣素衍生结构功能单体为抗菌剂,以聚砜/聚醚砜为膜材料,以聚乙二醇400为致孔剂,以N,N-二甲基乙酰胺为溶剂,采用“微波原位聚合-相转化”法制备了含辣素衍生结构聚砜/聚醚砜抗菌超滤膜。考察了三种取代度不同的辣素单体对膜结构及性能的影响。研究结果表明,辣素单体的添加均使超滤膜的性能得到明显提升,且随着取代度的增加,改性超滤膜的力学性能逐渐增强,但单体取代度的不同对改性超滤膜的结构、渗透性、分离性能等并无明显影响。从研究结果可以看出,改性后的复合膜具有良好的抗菌性能,抑菌率高达89.5%。

The antibacterial ultrafiltration membranes were prepared via“MWA(microwave-assisted)-in situ polymerization-blending”method,using capsaicin derivatives as antibacterial additives,PSf/PES as membrane materials,polyethylene glycol 400(PEG-400)as pore-forming agent and N,N-dimethyl acetamide(DMAc)as solvent.And the effects of functionality of different capsaicin derivatives on the structure and properties of the modified membranes were investigated.The results showed that the performance of the membranes modified with different capsaicin derivatives improved obviously.In addition,the mechanical properties of modified ultrafiltration membrane gradually strengthened with the functionality of capsaicin derivatives increased.However,the microstructure,permeability and separation performance had no apparent change as the change of the functionality.All the modified composite membrane had good antibacterial properties,up to 89.5%.