作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院轻化工研究所

出　　处： 《华南理工大学学报（自然科学版）》 2007年第7期93-98,共6页

摘　　要： 利用动态热重分析(TG)技术对乙烯-辛烯共聚物(POE)/糊化蜡质玉米淀粉(GWCS)共混物在惰性气体条件下的热性能和非等温热解动力学进行了分析,探讨了其热解机理.结果表明,随着淀粉含量的增加,POE/GWCS共混物的热失重曲线向低温方向移动,材料的外延起始温度降低,即材料的热稳定性降低,说明淀粉的加入降低了聚合物的耐热性能.随着升温速率的增加,POE/GWCS共混物最大热分解速率对应的温度向高温方向移动,最大热分解速率增大.采用Kissinger和Flynn-Wall-Ozawa两种方法进行热解动力学分析,发现随着淀粉含量增加,共混物体系的热分解E/logA值降低,表明淀粉含量对共混物的热稳定性有显著影响. The non-isothermal degradation of polyethylene-octene elastomer （POE）/gelatinized waxy corn starch （GWCS） blends with different compositions was first carried out in an inert atmosphere, and the corresponding degradation behaviors and kinetics were investigated by means of the thermogravimetric （TG） method. Then, the mechanism of the thermal degradation was discussed. The results indicate that, with the increase of starch content, the TG curves of POE/GWCS blends shift to the low-temperature range and the onset temperatures of epitaxial grow decrease, meaning that the addition of starch results in the decrease in thermal stability of the blend. Moreover, it is shown that the maximum degradation rate and the corresponding temperature increase with the heating rate, and that the values of kinetic parameter E/logA calculated by Kissinger and Flynn-Wall-Ozawa methods decrease with the increase in starch content, revealing an obvious effect of starch content on the thermal stability of the blends.

关 键 词： 非等温热解 热解动力学 乙烯 辛烯共聚物 淀粉 共混物

领　　域： [化学工程] [轻工技术与工程] [轻工技术与工程]