聚酰胺酸稳定性的研究  

Investigation of Store stability of Poly(amic acid)s

作　　者：李秀茹[1] 童跃进[1] 陈庆华[2] 

机构地区：[1]福建师范大学化学系,福建福州350007 [2]福建师范大学实验中心,福建福州350007

出　　处：《福建师范大学学报（自然科学版）》2001年第1期57-60,共4页Journal of Fujian Normal University：Natural Science Edition

摘　　要：在不同溶剂中合成了一系列均苯二酐 ( PMDA)型和二苯醚二酐 ( ODPA)型聚酰胺酸 ( PAA) .由 PMDA和二氨基二苯甲烷 ( MDA)或 3,3'-二甲基 -4 ,4 '-二氨基二苯甲烷 ( DMMDA)在 N-甲基吡咯烷酮( NMP)中合成的 PAA在室温下呈凝胶态 ,而其它 PAA在室温下均为透明溶液 .考查了贮存温度、凝胶态、添加分子筛等条件对 PAA稳定性的影响 . PAA凝胶的贮存稳定性比 PAA溶液好 ,在 PAA溶液中加入 0 .4nm分子筛 。A series of poly(amic acid)s based on pyromellitic dianhydride (PMDA) and oxydiphthalic tetracarboxylic dianhydride (ODPA) was prepared in different solvents. Two poly(amic acid)s, from PMDA with 4,4' diaminodiphenyl methane or 4,4' diamino 3,3' dimethyl diphenyl methane, were gelating in N methyl pyrrotone, and the others were solution. Store stability of poly(amic acid)s were investigated in different condition such as temperature, gelating state, adding molecular sieve. Gelating poly(amic acid)s have better store stability than poly(amic acid)s solutions. Addition 0 4 nm molecular sieve is favor of poly(amic acid)s store for long time.

关 键 词：聚酰胺酶 凝胶 分子筛 酸稳定性 贮存稳定性 贮存方式 贮存温度 PPA 

分 类 号：O633.22[理学—高分子化学] O631.31[理学—化学]