取代度对羟丙基淀粉基聚合物结构性能的影响  

Effect of degree of substitution on structural properties of hydroxypropyl starch-based polymers

作　　者：侬金露 韦天宝 王坚毅[1,3] NONG Jinlu;WEI Tianbao;WANG Jianyi(School of Chemical Engineering of Guangxi University,Nanning 530004,China;Guangxi Weiwei Pharmaceutical Co.,Ltd.,Nanning 530225,China;Medical College of Guangxi University,Nanning 5300004,China)

机构地区：[1]广西大学化学化工学院,南宁530004 [2]广西维威制药有限公司,南宁530225 [3]广西大学医学院,南宁530004

出　　处：《工程塑料应用》2024年第5期22-28,共7页Engineering Plastics Application

基　　金：国家自然科学基金项目(22267002);广西自然科学基金项目(2022GXNSFAA035453)。

摘　　要：以6种不同取代度的羟丙基淀粉为骨架,丙烯酸为单体,过硫酸铵为引发剂,N,N′-亚甲基双丙烯酰胺为交联剂,通过溶液共聚法快速制备羟丙基淀粉接枝丙烯酸单体的高吸水聚合物,探究羟丙基化后取代度对该聚合物结构和性能的影响。通过对聚合物进行了红外光谱、X射线衍射、热重、吸水性、亚甲基蓝吸附性的分析可知,淀粉基聚合物制备的过程发生聚合反应,不是简单的物理共混过程;淀粉参与制备聚合物之后,其X射线衍射光谱图中衍射峰消失,结晶结构遭到破坏;羟丙基化后聚合物的热稳定性得到改善,相同分解温度下时,羟丙基淀粉基聚合物的质量较原淀粉基聚合物高;原淀粉和高取代度聚合物吸水性能和亚甲基蓝吸附性能比低取代度范围内制备的聚合物性能优异,所有聚合物吸水能力均大于40 g/g,重复吸收解吸3次后,吸水能力仍保持在30%以上,亚甲基蓝去除率也在17.6%以上;另外,随着盐溶液中阳离子价态的增加,所有聚合物的吸液能力均减弱,盐敏因子变大,表明聚合物对离子越敏感。羟丙基化后,淀粉基聚合物的结构和性能均发生不同程度变化。高取代度下,聚合物吸水性能和亚甲基蓝吸附性较优异,为制备各项性能更优异功能性环保型聚合物提供可能性。Highly water-absorbent polymers of hydroxypropyl starch grafted with acrylic monomer were rapidly prepared by solution copolymerization using six hydroxypropyl starch with different degrees of substitution as the backbone,acrylic acid as the monomer,ammonium persulfate as the initiator,and N,N'-methylenebisacrylamide as the cross-linking agent to investigate the effect of the degree of substitution on the structure and properties of the polymers after hydroxypropylation.The infrared spectra,Xray diffraction,thermogravimetry,water absorption and methylene blue adsorption of the polymers show that the starch-based polymers are prepared by polymerization,which is not a simple physical blending process.After the starch is involved in the preparation of the polymers,the diffraction peaks disappear from the X-ray diffraction spectra,and the crystalline structure is damaged,the thermal stability of the polymers is improved after the hydroxypropylation,the hydroxypropylated polymers has a good thermal stability,and the hydroxypropylated polymers has the same decomposition temperature.The thermal stability of the polymers is improved after hydroxypropylation,and the mass of hydroxypropyl starch-based polymers is higher than that of the original starch-based polymers at the same decomposition temperature,the water absorption and methylene blue adsorption properties of the original starch and the high substitution polymers are better than those of the polymers prepared in the range of low substitution,and all the polymers have water absorption capacity of more than 40 g/g.The water absorption capacity is still maintained at more than 30%,and the removal rate of methylene blue is also more than 17.6%after three times of repetitive absorption and desorption.In addition,with the increase of cation valence in the salt solution,the liquid-absorbing ability of all the polymers is weakened,and the salt sensitivity factor become larger,indicating that the polymers are more sensitive to ions.After hydroxypropylation,the structure an

关 键 词：取代度 羟丙基淀粉 聚合物 吸水性 吸附性 

分 类 号：TQ317[化学工程—高聚物工业]