摘要
以钙/锌为主稳定剂,多元醇为辅助稳定剂,通过刚果红法、电导率法、热重分析以及热老化法等方法较为系统的对比了麦芽糖醇、甘露醇及季戊四醇与钙/锌复合热稳定剂体系对于提高聚氯乙烯(PVC)热稳定性的协同效应。结果表明,加入麦芽糖醇与钙/锌复合热稳定剂体系的热稳定性最好,热降解时间最长为46min,约为纯钙/锌体系稳定剂的4倍;电导率法测得其诱导时间为43.81min;热重分析第一阶段热失重率仅为48.13%,且在该主试剂热老化实验中长期稳定效果最佳,其协同效应明显优于甘露醇及季戊四醇复合热稳定剂体系。
The synergistic effect of maltitol, mannitol, and pentaerythritol with calcium/zinc thermal stabilizer in PVC was compared using Congo red test, conductivity measurement, thermogravimetric analysis, thermal aging methods. It showed that the thermal stabilization time of PVC containing calcium/zinc complex with maltitol was 46 min, 4 times that of pure calcium/ zinc system. From the conductivity measurements the induction time of the system was 43.81 min. Moreover, the thermal weight loss in the first stage was 48. 13 % from the thermogravimetric analysis. All the calcium/zinc complex systems with polyols used in this work possessed better longer-term thermal stability than that with mannitol or pentaerythritol.
出处
《中国塑料》
CAS
CSCD
北大核心
2013年第7期86-89,共4页
China Plastics
关键词
聚氯乙烯
多元醇
钙
锌复合热稳定剂
协同效应
poly（vinyl chloride）
polyol
calcium/zinc complex thermal stabilizer
synergistic effect
