聚醚硅氧烷二元醇改性蓖麻油基水性聚氨酯的合成及性能

摘要

以蓖麻油和聚醚硅氧烷二元醇(PEPSO)作为多元醇原料制备植物油基水性聚氨酯.在预聚体合成过程中,加入不同含量的聚醚硅氧烷二元醇,通过醇羟基与异氰酸酯基的反应,将PEPSO引入到植物油水性聚氨酯基体中,制备出PEPSO改性聚氨酯材料,并通过全反射傅里叶红外光谱仪测试、粒径测试、热稳定性测定、表面疏水性测试及力学性能测试探讨PEPSO的含量对聚氨酯乳液与胶膜材料的影响.结果表明,PEPSO成功接入到了聚氨酯分子主链中;随着PEPSO含量的增加,热稳定性逐渐提高,玻璃化转变温度(Tg)呈减小的趋势;少量PEPSO的加入可在一定程度上提高材料的疏水性及拉伸强度.%Plant-oil-based waterborne polyurethanes were synthesized by using polyether-polysiloxane polyols (PEPSO)and castor oil as raw materials.In the synthetic process,different amount of PEPSO was introduced into polyurethane molecular chains through a chemical reaction between NCO groups and OH groups of PEPSO,which resulted in a series of polyurethane emulsions with different contents of PEPSO soft segments.Chemical structures,particle size, thermal stability,mechanical properties and surface hydrophobicity of the prepared polyurethanes were extensively characterized.The results indicated that PEPSO segments were successfully incorporated into polyurethane backbones,and the resultant polyurethanes exhibited an enhanced thermal stability in the presence of PEPSO segment.However,the glass transition temperature and particle size of polyurethanes were reduced with increasing content of PEPSO segment.With the addition of small amount of PEPSO,the tensile strength and hydrophobicity of polyurethanes was improved to some extent.