不同酸处理法对淀粉基胶粘剂性能的影响  

Influences of different acid treatment methods on properties of starch-based adhesives

作　　者：于红卫[1] 方群[1] 曹源[1] 刘志坤[1] 

机构地区：[1]浙江农林大学,浙江临安311300

出　　处：《中国胶粘剂》2015年第5期28-31,共4页China Adhesives

基　　金：十二五国家科技支撑计划项目(2012BAD24B03-3)

摘　　要：以玉米淀粉、聚乙烯醇(PVA)为主要原料,采用不同酸处理法制备相应的复合淀粉胶粘剂,并采用FT-IR(红外光谱)法、XRD(X-射线衍射)法和TGA(热失重分析)法等对该复合淀粉胶粘剂的结构与性能进行了表征。研究结果表明:经不同酸处理后,复合淀粉胶粘剂的FT-IR羟基吸收峰变窄,并且均向长波方向移动;经酸处理后复合淀粉胶粘剂的结晶度均低于原淀粉胶粘剂的结晶度(57.005%),醋酸处理体系的结晶度(49.297%)降幅相对最大;经酸处理后复合淀粉胶粘剂的热降解起始温度低于纯淀粉胶粘剂,硫酸处理体系的热降解温度相对最低、胶接强度(1.36 MPa)相对最大。With corn starch, polyvinyl alcohol （PVA） as main raw materials, the corresponding compound starch adhesive was prepared by different acid treatment methods, and the structure and properties of compound starch adhesive were characterized by FT-IR （infrared spectra）, XRD （X-ray diffraction）, and TGA （thermogravimetric analysis） methods. The research results showed that the FT-IR＇s hydroxyl absorption peaks of compound starch adhesive after different acid treatments narrow and move to long wave.The crystallinity of compound starch adhesive after different acid treatments was less than that （57.005%） of native starch, and the crystallinity （49.297%） of acetic acid treatment system had the relatively maximum decreasing amplitude. The initial thermal degradation temperature of compound starch adhesive after different acid treatments was less than that of pure starch adhesive, and the sulfuric acid treatment system had the relatively minimum thermal degradation temperature and the relatively maximum bonding strength （1.36 MPa）.

关 键 词：淀粉 胶粘剂 酸处理 

分 类 号：TQ432.2[化学工程]