离子液体增塑改性玉米淀粉/聚丁二酸丁二醇酯共混材料的结构与性能

为考察离子液体对淀粉/聚丁二酸丁二醇酯(PBS)的作用效果,降低淀粉/PBS的脆性,以离子液体(1-丁基-3-甲基咪唑氯盐BMIM]Cl)作为增塑改性剂通过熔融共混法制备了玉米淀粉/聚丁二酸丁二醇酯(PBS)共混材料,采用红外光谱(FTIR)、扫描电镜(SEM)、热重分析(TGA)、X射线衍射分析(XRD)及力学性能测试方法研究了BMIM]Cl对淀粉/PBS共混材料结构和性能的影响.结果表明,BMIM]Cl能与淀粉/PBS分子发生强相互作用,破坏淀粉/PBS共混物中原有的氢键与结晶结构,增强界面相互作用,改善相容性,进而改变淀粉/PBS共混材料的结构与性能;BMIM]Cl的加入不影响淀粉/PBS的热稳定性,可使材料玻璃化转变温度(Tg)、结晶温度(Tc)、冷结晶温度(Tcc)及结晶度(Xc)降低.BMIM]Cl具有显著降低淀粉/PBS脆性的作用,使其断裂伸长率大幅度增加,拉伸强度和弹性模量降低.

Structure and Properties of Starch/Poly(butylene succinate) Blends Plasticized by [ BMIM] Cl

In order to study the effect of the ionic liquid on starch/poly ( butylene succinate ) ( PBS ) blends and reduce the brittleness of the blends, starch/PBS blends plasticized with ionic liquid(BMIM]Cl) were prepared by melt blending. Infrared absorption spectroscopy ( IR ) , scanning electron microscopy ( SEM ) , thermal gravimetric analysis(TGA), X-ray diffraction(XRD) and mechanical test were adopted to study the effects of BMIM ] Cl on the structure and performance of starch/PBS blends. The results showed that BMIM] Cl can form strong interactions between starch and PBS molecules, thus disrupting the inter and intra hydrogen bonding of starch and PBS chains and also destroying the crystal structure, which improved the interfacial bonding strength and compatibility between starch and PBS. The glass transition temperature( Tg ) , crystallization point(Tc), cold crystallization temperatures(Tcc) and crystallinity(Xc) of starch/PBS blends declined with addition of BMIM] Cl, that means the intermolecular forces in PBS were weakened by the incorporation of BMIM ] Cl and the activity of chain segments were enhanced; furthermore, the ordered arrangement of PBS main chain in crystalline region could be disturbed, owing to the specific interactions between PBS and BMIM ] Cl. However, the thermal stability of the blends could not be affected of BMIM]Cl. Meanwhile, with addition of BMIM]Cl, the tensile strength and elastic modulus decreased, while the elongation at break increased and the brittleness of starch/PBS blends reduced significantly, which indicated that strong interaction and good compatility occured in starch/PBS blends.