长链脂肪酸钠/芳基酰胺脂肪酸钠复配成核剂对聚丙烯性能影响研究

Effect of long chain fatty acid sodium/sodium arylamide fatty acid compounding nucleating agent on properties of polypropylene

使用长链脂肪酸钠盐与芳基酰胺脂肪酸钠(SCAB)复配作为聚丙烯(PP)成核剂,研究了复配前后SCAB对PP结晶及力学性能的影响。结果表明,长碳链脂肪酸钠盐在复配过程和PP加工温度下均未改变SCAB的分子结构且复配可以明显改善SCAB分子间聚集状态;PP的结晶速率、缺口冲击强度和拉伸强度随着长链脂肪酸钠盐的碳链长度延长大幅提高且复配物未影响PP的晶体生长方式;硬脂酸钠复配的SCAB由于在PP基体中优异的分散性,能够更有效细化PP球晶,完善晶体结构,使其结晶速率提高6.3倍,缺口冲击强度提升27.3%,拉伸强度增长8.2 MPa。

The sodium salt of long chain fatty acid and sodium of arylamide fatty acid were compounded to form a compounding nucleating agent(SCAB),and its effect on the crystallization and mechanical properties of polypropylene(PP)was investigated.The results indicated that the molecular structure of SCAB was not changed during its compounding process or at the processing temperature of PP,and its intermolecular aggregation state was significantly improved by the compounding process.The nucleated PP showed a significant increase in the crystallization rate,notch impact strength,and tensile strength with the extension of the carbon chain length of sodium salt of long chain fatty acid.The compounding did not affect the crystal growth mode of PP.Owing to the excellent dispersibility of SCAB in the PP matrix,a combination of SCAB with sodium stearate could refine the PP spherulites effectively and improve its crystal structure.This resulted in an increase in the crystallization rate of PP by 6.3 times,in the notch impact strength by 27.3%,and in the tensile strength by 8.2 MPa.