化学法和微波法引发淀粉与丙烯酸甲酯接枝共聚反应的比较

目的]探索淀粉与乙烯基单体接枝共聚物的制备方法。方法]分别采用化学法和微波法制备淀粉与丙烯酸甲酯的接枝共聚物,并对其物理性质进行初步研究。结果]图1(2)和图2(1)的曲线走向基本相同,与玉米淀粉的谱图比较,在相同位置出现羰基的伸缩振动峰(1 734 cm-1)和羟基的弯曲振动峰(1 436 cm-1)。图1(3)和图2(2)中淀粉羟基的伸缩振动峰消失,在2 954、1 734、1 457及1 160 cm-1处分别为酸解剩余物中CH、>C=O、σCH2.CH3和C-O-O的伸缩振动峰。化学法制备淀粉接枝物的最佳反应温度为34℃,最佳反应时间为3.0～3.5 h;微波法制备淀粉接枝物在Defrost档位下,以(30 s+30 s)的形式反应6 min的接枝效果最佳。微波法的反应时间是化学法的30～35倍。结论]化学法的接枝百分率和接枝效率明显高于微波法,微波法制备节约时间、能源。

Comparison on the Grafting Copolymerization Reactions of Starch and Methyl Acrylate Initiated by Chemical and Microwave Methods

Objective] The purpose of the research was to explore the preparation method of the graft copolymer of starch and vinyl monomer.Method] The graft copolymer of starch and methyl acrylate was prepared by chemical and microwave methods resp.and its physical properties were researched preliminarily.Result] The curve trends in Picture 1(2) and Picture 2(1) were basically same,compared with the spectrogram of corn starch,there were stretching vibration band of carbonyl and bending vibration band of hydroxyl ap...