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化工学报  2013 

高黏度、高热稳定性羧甲基淀粉己酸酯的溶液性质

DOI: 10.3969/j.issn.0438-1157.2013.01.030, PP. 275-282

Keywords: 羧甲基淀粉,酯化,黏度,疏水缔合,剪切速率

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Abstract:

以羧甲基淀粉(CMS)为原料制备了高黏度、高热稳定性的羧甲基淀粉己酸酯(CMSH)。用IR和TG对产物进行了结构和热稳定性质研究;通过BrookfieldR/S-CC流变仪对羧甲基淀粉己酸酯溶液黏度性质和影响因素,如己酰基质量分数、浓度、剪切力、温度及溶液黏度的剪切恢复性质、温度敏感性质等进行了详细研究。结果表明,引入己酰基基团后,可以降低黏度对温度的敏感性,显著提高羧甲基淀粉的热稳定性和溶液的黏度值。但己酰基团的引入,不能提高CMS溶液黏度的抗剪切性和剪切恢复性。当己酰基质量分数为11.8%时,羧甲基淀粉己酸酯的初始热分解温度由260℃提高到300℃;溶液的黏度值由420mPa·s提高到32000mPa·s。

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