环氧化食用油丙烯酸酯的制备与表征  

Preparation and Characterization of Epoxidized Oil Acrylate

作　　者：李婷婷[1] 张志明[1] 彭聪[1] 

机构地区：[1]河北联合大学材料科学与工程学院河北省无机非金属材料重点实验室,河北唐山063009

出　　处：《化学世界》2014年第6期355-358,共4页Chemical World

基　　金：国家自然科学基金项目(51172062);河北省科技支撑计划项目(12213802);唐山市科技计划项目(12140201A-9)

摘　　要：食用大豆油反复油炸食物10次后与丙烯酸进行酯化反应,并将所得产物涂膜进行光固化。红外(IR)测试表明大豆油反复油炸食物后出现了环氧基团的特征吸收峰;通过正交实验探索得出环氧化食用大豆油与丙烯酸进行酯化反应的最佳条件为:环氧基与羧基的配比为1.1∶1,催化剂用量为1%,反应温度为110℃;与市售环氧化大豆油相比,环氧化食用大豆油的酯化率低,其丙烯酸酯的粘度小,光固化时间长,所得光固化膜的凝胶含量、铅笔硬度无明显差别。Edible soybean oil after frying food ten times were esterified with acrylic acid.The products were coated and light-cured.Infrared spectroscopic（IR）test indicated that the characteristic absorption peak of epoxy groups appeared in the soybean oil after repeatedly frying foods.Through orthogonal experiment the optimal conditions of esterification of epoxidized edible soybean oil with acrylic acid were as follows：ratio of epoxy and carboxyl groups was 1.1∶1,catalyst amount was 1%,and the reaction temperature was 110℃.Compared to the epoxidation of soybean oil on sale,the esterification rate of epoxidized soybean oil was low and the viscosity of the product was also lower.The curing time was longer,but the gel content and pencil hardness of the cured film showed no obvious difference.

关 键 词：食用大豆油 环氧化 丙烯酸酯 酯化率 光固化 

分 类 号：TQ225.13[化学工程—有机化工]