高取代度魔芋葡甘聚糖醋酸酯的制备及其热塑性和流变性研究

林晓艳; 吴强; 罗学刚; 张顺; 罗小庆

doi:10.3724/SP.J.1105.2010.09262

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高取代度魔芋葡甘聚糖醋酸酯的制备及其热塑性和流变性研究

研究论文 | 更新时间：2021-03-19

- 高取代度魔芋葡甘聚糖醋酸酯的制备及其热塑性和流变性研究
- SYNTHESIS OF KONJAC GLUCOMANNAN ACETATE WITH HIGH DEGREE OFSUBSTITUTION AND OF ITS RHEOLOGICAL AND THERMOPLASTIC PROPERTIES
- 高分子学报 2010年第7期页码：884-891
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.3724/SP.J.1105.2010.09262
  中图分类号：
- 纸质出版日期：2010-7-20，
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林晓艳, 吴强, 罗学刚, 张顺, 罗小庆. 高取代度魔芋葡甘聚糖醋酸酯的制备及其热塑性和流变性研究[J]. 高分子学报, 2010,(7):884-891.

LIN Xiaoyan, WU Qiang, LUO Xuegang, ZHANG Shun, LUO Xiaoqing. SYNTHESIS OF KONJAC GLUCOMANNAN ACETATE WITH HIGH DEGREE OFSUBSTITUTION AND OF ITS RHEOLOGICAL AND THERMOPLASTIC PROPERTIES[J]. Acta Polymerica Sinica, 2010,(7):884-891.
林晓艳, 吴强, 罗学刚, 张顺, 罗小庆. 高取代度魔芋葡甘聚糖醋酸酯的制备及其热塑性和流变性研究[J]. 高分子学报, 2010,(7):884-891. DOI： 10.3724/SP.J.1105.2010.09262.

LIN Xiaoyan, WU Qiang, LUO Xuegang, ZHANG Shun, LUO Xiaoqing. SYNTHESIS OF KONJAC GLUCOMANNAN ACETATE WITH HIGH DEGREE OFSUBSTITUTION AND OF ITS RHEOLOGICAL AND THERMOPLASTIC PROPERTIES[J]. Acta Polymerica Sinica, 2010,(7):884-891. DOI： 10.3724/SP.J.1105.2010.09262.

摘要

以魔芋葡甘聚糖（KGM）为原料，浓硫酸为催化剂，乙酸酐为改性剂，制备了KGM醋酸酯.研究了反应条件对KGM醋酸酯取代度（DS）的影响， KGM醋酸酯制备的最佳反应条件是乙醇∶水量比5∶5，反应时间2 h，反应温度75℃，催化剂浓硫酸的浓度0.1 mol/L，KGM与乙酸酐的量比5∶40 (g/mL)，取代度高达2.93，其分子量与KGM相比，则明显降低.运用傅立叶红外光谱仪（FTIR）、X射线衍射仪（XRD）、扫描电镜（SEM）、热重分析仪（TGA）、示差扫描量热仪（DSC）和旋转流变仪对KGM和高取代度KGM醋酸酯进行了表征.结果表明，KGM醋酸酯的羰基(CO)特征吸收峰较KGM明显增强，其表观形貌大部分为疏松絮状，KGM及其醋酸酯均为非晶态结构.与KGM相比，KGM醋酸酯的热稳定性下降，分解温度（Td）由KGM的261.10℃降低至KGM醋酸酯的204.56℃，KGM醋酸酯出现了明显的玻璃化转变，其玻璃化转变温度（Tg）为128.49℃.KGM醋酸酯是典型的黏弹性材料，其弹性比率占21.27%，其剪切黏度η对温度变化非常敏感，可通过温度的改变来调节KGM醋酸酯的加工流动性.KGM醋酸酯具有较好的热塑性.

Abstract

Konjac glucomannan acetate with high degree of substitution (KGM acetate)was synthesized by reaction of konjac glucomannan (KGM)and acetic anhydride catalyzed with concentrated sulphuric acid.The influences of the reaction conditions on the degree of substitution (DS)were investigated

and the optimum ratio of ethanol/water

reaction time

reaction temperature

concentration of catalyst and ratio of KGM/acetic anhydride were 5∶5

2 h

75℃

0.1 mol/L and 5∶40 (g/mL)

respectively

under which the DS of product was as high as 2.93

and the molecular weight of KGM acetate was significantly lower than that of KGM.KGM and KGM acetate were characterized by means of FTIR

XRD

SEM

TGA

DSC and rotary rheometer.The results showed that the carbonyl (CO)characteristic absorption peak of KGM acetate was much higher than that of KGM.Most of the apparent morphology of KGM acetate was loose flocculent.KGM and its acetate both were amorphous structure.The thermal stability of KGM acetate was lower than that of KGM

and the decomposition temperature of KGM and KGM acetate was 261.1℃ and 204.6℃

respectively.Before undergoing thermal decomposition

KGM acetate showed a glass transition temperature (Tg)at about 128.49℃

but KGM did not.The shear viscosity was very sensitive to temperature

so that the processing flowability of KGM acetate can be regulated easily by changing temperature.

关键词

魔芋葡甘聚糖魔芋葡甘聚糖醋酸酯热塑性流变性

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