淀粉/NBR复合材料的性能研究

采用共沉法和直接混合法制备淀粉/NBR复合材料，并对其性能进行对比研究。结果表明，与直接混合法制备的淀粉/NBR复合材料相比，共沉法制备的淀粉/NBR复合材料的拉伸强度和撕裂强度提高，淀粉在NBR中的分散性变好且两者间有一定的界面结合；随着淀粉用量的增大，共沉法制备的淀粉/NBR复合材料中淀粉的分散性变差，出现团聚现象，但复合材料的耐油性能提高。;The starch/acrylonitrile butadiene rubber(NBR) composites were prepared by co-coagulation method and direct blending method，and their properties were investigated.The results showed that compared with the composite prepared by direct blending method，the composite prepared by co-coagulation method possessed higher tensile strength and tear strength，the distribution of starch in NBR was better，and the interfacial interaction between starch and NBR was better；as the addition level of starch was increased，the distribution of starch in NBR became poor，and starch agglomerates appeared，but the oil resistance of the composite was improved