苦味酸氨化产物的合成及其性能研究  

Synthesis and Properties of 3-Amino-2,4,6-Trinitrophenol and 3,5-Diamino-2,4,6-Trinitrophenol

作　　者：张学梅[1] 董海山[2] 周智明[1] 李海华[1] 

机构地区：[1]北京理工大学化工与环境学院,北京100081 [2]中国工程物理研究院化工材料研究所,四川绵阳621900

出　　处：《兵工学报》2010年第10期1341-1345,共5页Acta Armamentarii

基　　金：中国工程物理研究院重大科学技术发展基金项目(2007A03002)

摘　　要：苦味酸经4-氨基-1,2,4-三氮唑替代亲核取代(VNS)氨化,在不同条件下,分别合成了一氨基苦味酸和二氨基苦味酸,两者的产率分别为81%和78%.产物的结构通过傅里叶红外光谱、核磁共振氢谱、元素分析进行了表征。利用DTA-TG研究了两种化合物的热分解过程,并对其撞击感度进行了测试。研究表明:一氨基苦味酸和二氨基苦味酸的热分解峰值温度分别为243.7℃和286.9℃;一氨基苦味酸和二氨基苦味酸的特性落高h50值分别为42.8 cm和56.1 cm;氨基的引入使热分解峰值温度升高、撞击感度降低。3-amino-2,4-trinitrophenol and 3,5-diamino-2,4,6-trinitrophenol were obtained by vicarious nucleophilic substitution（VNS） amination of picric acid under the different conditions in the yield of 81% and 78% respectively,which used 4-amino-1,2,4-triazole as the aminating reagent.The structures of the products were identified by IR,1HNMR,and elemental analysis.The thermal decomposition processes were studied by DTA-TG,and their shock sensitivities were tested.The results show that the peak temperatures of thermal decomposition of 3-amino-picric acid and 3,5-diamino-picric acid are 243.7℃ and 286.9℃,respectively,and their characteristic fall heights are 42.8cm and 56.1cm,respectively.The peak temperature of thermal decomposition increases and the shock sensitivity is lowered when amino group is introduced into the molecular of picric acid.

关 键 词：有机化学 合成 替代亲核取代 氨化反应 3-氨基-2 4 6-三硝基苯酚 3 5-二氨基-2 4 6-三硝基苯酚 特性落高 

分 类 号：TJ55[兵器科学与技术—军事化学与烟火技术] O62[理学—有机化学]