摘要
以过氧化氢为引发剂,以食用植物油如菜子油、花生油、茶油、葵花油、大豆油或者玉米油为分散相,采用静态反相悬浮聚合工艺合成聚丙烯酸钠,研究了引发剂用量、分散相以及反应温度对聚丙烯酸钠分子量的影响。结果表明,随过氧化氢浓度增大、丙烯酸钠单体浓度降低、聚丙烯酸钠的分子量降低;玉米油为分散相时聚丙烯酸钠的分子量最大;随反应温度升高,聚丙烯酸钠的分子量增大;但反应温度超过60℃时,聚丙烯酸钠的分子量随反应温度升高而降低。
Using H2O2 as an initiator, edible vegetable oil such as rapeseed oil, peanut oil, tea oil, soybean oil or corn oil as solvent, poly（sodium acrylate） was synthesized by static inverse suspension polymerization, factors which influenced the molecular weight were investigated. The results showed when the dosage of H2O2 increased and the sodium acrylate concentration decreased, the molecular weight decreased; com oil was suitable solvent to give the highest molecular weight; when the reaction temperature increased from 45 ℃ to 60 ℃, the molecular weight increased, while the molecular weight decreased the reaction temperature was higher than 60 ℃.
出处
《广东化工》
CAS
2010年第1期12-13,22,共3页
Guangdong Chemical Industry
基金
东莞市科技攻关项目(2007108101099)
关键词
聚丙烯酸钠
静态反相悬浮聚合
过氧化氢
poly（sodium acrylate）
static inverse suspension polymerization
hydrogen peroxide
