侧链含不同功能性羟基的温敏性N-异丙基丙烯酰胺共聚物微凝胶的制备及性能比较

选择含有活性羟基的亲水单体多缩乙二醇单甲基丙烯酸酯(PEGMA)、甲基丙烯酸羟乙酯(HEMA),分别和N-异丙基丙烯酰胺(NIPAM)交联共聚,制备了侧链含有功能性羟基、链长不同的温敏性微凝胶.研究发现,亲水单体HEMA和PEGMA的引入对微凝胶的去溶胀性能有不同的影响,PEGMA的引入使得微凝胶的体积相转变温度升高,微凝胶的去溶胀比随着PEGMA投料比的增加而降低.而HEMA的引入使得微凝胶的体积相转变温度降低;微凝胶的去溶胀比随着HEMA投料比的增加先是增加然后降低,当HEMA的投料比为8mol%时,去溶胀比达到最大.

PREPARATION AND PROPERTIES OF TEMPERATURE_SENSITIVE N-ISOPROPYLACRYLAMIDE COPOLYMER MICROGELS CONTAINING FUNCTIONAL HYDROXYL GROUPS IN SIDE CHAINS

Hydrophilic monomers polyethyleneglycol methacrylate(PEGMA) and hydroxyethyl methacrylate(HEMA) were selected to copolymerize with N-isopropylacrylamide(NIPAM) to prepare temperature-sensitive copolymer microgels containing functional —OH groups in the side chains of different lengths.Investigations on the microgels indicated that incorporation of PEGMA and HEMA have different influence on the deswelling behavior of the microgels.Incorporation of PEGMA makes the volume-phase transition temperature(VPTT) of the P(NIPAM-co-PEGMA) microgels to shift to higher temperature and the deswelling ratio of the microgels to decrease with the increase of the feed ratio.While incorporation of HEMA causes the VPTT of the P(NIPAM-co-HEMA) microgels to shift to lower temperature and the deswelling ratio of the microgels to increase first and then decrease with the increase of the feed ratio.The micogels has the largest deswelling ratio when the feed ratio of HEMA is 8 mol%.