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以二聚酸聚酯二元醇为软段,异佛尔酮二异氰酸酯(IPDI)为硬段,将甘油单油酸酯(GMO)以扩链剂的形式引入聚氨酯链段中,合成一系列含长脂肪侧链的梳型水性聚氨酯。红外光谱测试表征了水性聚氨酯的结构,并探讨GMO含量对水性聚氨酯黏度、粒径、力学性能、DSC、TG、吸水率的影响。结果表明:引入长脂肪侧链可提高聚氨酯耐水性和热稳定性;随着GMO含量的增加,乳液粒径不断增大,固含量不断减小,黏度先增大后减小,而胶膜拉伸强度和断裂伸长率呈先增大后减小的趋势;当GMO含量为1.0%时,胶膜拉伸强度最大,可达32MPa。
Using dimer acid polyester glycol as soft segment and isophorone diisocyanate (IPDI) as hard segment, glyceryl monooleate (GMO) was introduced into polyurethane segment as chain extender to synthesize a series of Comb-type water-based polyurethane with long-chain fatty side chains. The structure of waterborne polyurethane was characterized by IR spectroscopy. The effects of GMO content on the viscosity, particle size, mechanical properties, DSC, TG and water absorption of waterborne polyurethane were discussed. The results showed that the introduction of long chain side chain can improve the water resistance and thermal stability of polyurethane. With the increase of GMO content, the particle size of emulsion increases, while the solid content decreases. The viscosity first increases and then decreases. Tensile strength and elongation at break increase first and then decrease. When the content of GMO is 1.0%, the tensile strength of the film is the highest, up to 32MPa.