Degradation studies on segmented polyurethanes prepared with poly (d, l-lactic acid) diol, hexamethylene diisocyanate and different chain extenders |
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Authors: | Yuanliang WangChangshun Ruan Jiaoxia SunMaolan Zhang Yanglan WuKun Peng |
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Institution: | a Research Center of Bioinspired Material Science and Engineering, College of Bioengineering, Chongqing University, Chongqing 400030, China b Department of Medical Technology, Chongqing Medical and Pharmaceutical College, Chongqing 400030, China |
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Abstract: | In order to investigate the effect of different chain extenders on degradation properties of segmented polyurethanes (SPUs), three types of segmented polyurethanes (SPU-P, SPU-O and SPU-A) based on poly (d, l-lactic acid) diol, hexamethylene diisocyanate (HDI), were synthesized with three chain extenders: peperazine (PP), 1, 4-butanediol (BDO) and 1, 4-butanediamine (BDA), respectively. Thermogravimetric analysis, activation energy and in vitro degradation were used to characterize the obtained polymers, quantitatively. The results revealed that chain extender played an important role in thermal degradation and biodegradation of polyurethanes. Thermogravimetric analysis and activation energy demonstrated that SPU-O, SPU-P and SPU-A presented best, second and weakest thermostability, respectively, and the thermal degradation mechanism of three SPUs was the same and regarded as a two-stage degradation. Data of hydrolytic degradation of the polymers during 12 weeks indicated that the in vitro degradation stability of SPU-A and SPU-P was similar, but both were better than that of SPU-O. The reason for the differences among three types of SPUs was discussed in this paper. |
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Keywords: | Segmented polyurethane Chain extender Thermal degradation In vitro degradation |
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