加工历史对食品级聚碳酸酯性能的影响  

Effect of Processing History on Properties of Food-grade Polycarbonate

作　　者：王磊 赵颂 刘洪斌[1] 秦万宝 孙占英 马劲松[2] 张仕飚[2] 肖继君[2] 国建峰[1] 韩光 冯丽冰 赵雄燕 

机构地区：[1]河北省产品质量监督检验院,河北石家庄050091 [2]河北科技大学材料学院,河北石家庄050018

出　　处：《塑料科技》2017年第12期34-37,共4页Plastics Science and Technology

基　　金：国家质检公益性行业科研专项(201310151)

摘　　要：采用简支梁冲击试验机、万能拉力试验机、热重分析仪(TGA)、调制温度式差示扫描量热仪(MDSC)和凝胶渗透色谱仪(GPC)对聚碳酸酯(PC)新料和再生料的力学性能、热性能以及分子量变化进行了测定与分析。研究结果表明:PC重复加工后,六次料的断裂伸长率、冲击强度、热分解温度、玻璃化转变温度和分子量均降低,再生料热分解温度较新料降低了33℃,玻璃化转变温度降低了6℃,而分子量分布变宽。The mechanical properties, thermal properties and molecular weight of the new materials and recycled materials of polycarbonate（PC） were determined and analyzed by beam impact testing machine, universal testing machine, thermal gravimetric analysis（TGA）, temperature-modulated differential scanning calorimeter（MDSC） and gel permeation chromatography（GPC）. The results show that： after repeated processing of PC, the elongation at break, impact strength, thermal decomposition temperature, glass transition temperature and molecular weight of recycled materials decrease. The thermal decomposition temperature of the sixth recycled material is 33℃ lower than that of the new material, and the glass transition temperature decreases by 6℃, while the molecular weight distribution is widened.

关 键 词：聚碳酸酯 力学性能 热稳定性能 分子量 

分 类 号：TQ323.41[化学工程—合成树脂塑料工业] TS206.4[轻工技术与工程—食品科学]