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合成了8种氨基酸镧热稳定剂,并将其应用于PVC中。采用刚果红法、热老化烘箱法、电导率法测试了氨基酸镧的热稳定性,并与常见热稳定剂进行复配实验。结果表明:色氨酸镧的热稳定性较好,与硬脂酸钙、季戊四醇按份数比2/1/1复配后能更大程度地延长PVC的热稳定时间,改善试样初期着色,热降解活化能比市售钙锌稳定剂提高了2.83 kJ/mol,表现出更优的热稳定性能。
Eight kinds of lanthanum amino acid heat stabilizers were synthesized and applied to PVC. The thermal stability of lanthanum amino acid was tested by Congo red method, thermal aging oven method and conductivity method. The complexing experiments with common thermal stabilizer were also carried out. The results showed that the thermostability of lanthanum tryptophan was better than that of calcium stearate and pentaerythritol. The lanthanum tryptophan was more stable with calcium stearate and pentaerythritol than 2/1/1, which could prolong the thermal stability time of PVC and improve the initial coloration , Thermal degradation activation energy than the commercially available calcium and zinc stabilizer increased by 2.83 kJ / mol, showing better thermal stability.