新型食品级室温硫化硅橡胶的制备与性能测试

Preparation and characterization of food grade addition room temperature vulcanization silicone rubber

为了研究食品级硅橡胶,分别以乙烯基硅油基胶、含氢硅油、端含氢硅油、铂催化剂和抑制剂马来酸二烯丙酯为原料,通过室温硫化制备新型食品级室温硫化硅橡胶,并通过调整优化各组分的配比,改善硅橡胶的力学性能,确定该硅橡胶的最优方案.结果表明当乙烯基硅油含量、含氢硅油含量、端含氢硅油、铂催化剂和抑制剂马来酸二烯丙酯分别为60、2.0、0.8、2×10^-6和2×10^-6份时,该硅橡胶各方面的力学性能达到最优.经美国FDA标准(FDA 21CFR 177.2600)的检测表明,该硅橡胶达到食品级.

A novel food-grade room-temperature vulcanized silicone rubber was prepared using vinyl silicone oil-based rubber,hydrogen-containing silicone oil,hydrogen-containing silicone oil,platinum catalyst,and diallyl maleate as raw materials.In addition,through the proportion of each component to improve the adjustment and optimization of the mechanical properties of silicone rubber,the best solution for silicone rubber was determined.When the content of the vinyl silicone oil,the hydrogen-containing silicone oil,the terminal hydrogen containing silicone oil,platinum catalyst,and the inhibitor diallyl maleate are 60,2.0,0.8,2×10^-6,and 2×10^-6 phr,the mechanical properties of the silicone rubber are optimal in all aspects.Finally,the silicone rubber has been tested by the US FDA standard(FDA 21CFR 177.2600),which shows that the silicone rubber reaches food grade.