摘要
以PVA(聚乙烯醇)、糯玉米淀粉为主要原料,制备了改性PVA啤酒商标胶,并着重探讨了糯玉米淀粉用量、反应温度、分散剂用量和交联剂用量等因素对改性PVA啤酒商标胶性能的影响。研究结果表明:当PVA为50.0 g、糯玉米淀粉为20.0 g、反应温度为(80±2)℃、尿素为5.0 g和TDI(甲苯二异氰酸酯)为1.2 m L时,商标胶的综合性能相对最好。
The modified polyvinyl alcohol （PVA） label adhesive for beer bottle was prepared by polyvinyl alcohol and waxy corn starch, and the effects of waxy corn starch amount, reaction temperature, dispersing agent amount and cross-linking agent amount on the performance of the adhesive were discussed. The research results showed that the label adhesive had the relatively best property, when PVA was 50.0 g, waxy corn starch was 20.0 g, reaction temperature was （80±2）℃, urea was 5.0 g, cross-linking agent was 1.2 mL.
作者
杨玉娜
侯清娥
马文娟
苏秀霞
Yang Yuna;Hou Qinge;Ma Wenjuan;Su Xiuxia(Weinan Vocational and Technical College,Weinan 714026,China;Key Laboratory of Chemistry and Technology for Auxiliary Chemicals of Ministry of Education,Shanxi University of Science ＆ Technology,Xi＇ an 710021,China)
出处
《中国胶粘剂》
CAS
北大核心
2018年第7期29-31,38,共4页
China Adhesives
基金
陕西省教育厅专项科研计划项目(08JC18)
渭南职业技术学院青年科研基金项目(WZYQ201803).
关键词
糯玉米淀粉
聚乙烯醇
啤酒商标胶
waxy corn starch
polyvinyl alcohol
label adhesive for beer bottle
