热塑性淀粉增韧改性聚酰胺6的研究

Study on Thermoplastic Starch Toughened Polyamide 6

将甘油增塑玉米淀粉制得的热塑性淀粉(TPS)与聚酰胺6(PA6)进行熔融共混,制备PA6/TPS共混物,研究不同含量的甘油和TPS对PA6/TPS共混物性能的影响,并探讨TPS增韧PA6的机理。采用万能试验机、溶体流动速率仪和扫描电子显微镜对改性PA6进行表征。结果表明,加入TPS后,共混物的冲击强度和拉伸模量有所提高,而拉伸强度和熔体流动速率略有下降,表明TPS对PA6起到了有机刚性粒子增韧的作用;TPS对PA6的增韧机理主要是界面脱黏、空化作用;甘油含量对TPS改性PA6的韧性影响显著,甘油含量为25%的TPS添加量为25%时,其增韧效果最好,冲击强度比PA6提高了63%。

Polymeric blends were prepared via melt mixing from polyamide 6(PA6)and glycerol plasticized thermoplastic starch(TPS).The influence of glycerol on the property of PA6/TPS blends was investigated,and the toughening mechanism of the blends was explored as well.By adding TPS,the impact strength and the tensile modulus of the blends increased,while the tensile strength and the melt flow rate slightly declined,which revealed that TPS acted as rigid particles.The scanning electron microscope(SEM)images for the impact fractured surface of the samples suggested that the main toughing mechanism of PA6/TPS blends was the interfacial voiding effect.In addition,the content of glycerol and TPS played a notable role in the toughening effect.When the TPS content was 25%,the impact strength was increased by 63.0%based on neat PA6.