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首页> 外文期刊>Journal of Polymers and the Environment >Biobased Polyurethanes from Rapeseed Oil Polyols: Structure, Mechanical and Thermal Properties
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Biobased Polyurethanes from Rapeseed Oil Polyols: Structure, Mechanical and Thermal Properties

机译：菜籽油多元醇的生物基聚氨酯：结构，机械和热学性质

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摘要

Biobased polyols were synthesized from rapeseed oil (RO) with diethanolamine (DEA), triethanolamine (TEA) and glycerol (GL) at different molar ratios. The structures of the synthesized polyols were analyzed using FTIR-ATR spectroscopy. Polyurethane (PU) networks from RO/DEA polyols and polymeric MDI showed higher tensile strength, modulus and hardness, but their elongation at break decreased, compared to the case of the PU obtained from RO/TEA and RO/GL polyols. The tensile strength and modulus of PU networks increased with increasing PU cohesion energy density (CED) and decreasing molecular weight between crosslinks M c . From the thermogravimetric analysis and its derivative thermograms, at the first stage of destruction (below 5 % weight loss) in the air and inert atmosphere, the PU obtained from RO polyols were ranked in the following order: PU RO/GL > PU RO/TEA > PU RO/DEA, and their thermostability was higher than that of the PU based on propylene oxide.
机译：由菜籽油（RO）与二乙醇胺（DEA），三乙醇胺（TEA）和甘油（GL）以不同的摩尔比合成生物基多元醇。使用FTIR-ATR光谱分析合成的多元醇的结构。与由RO / TEA和RO / GL多元醇制得的PU相比，由RO / DEA多元醇和聚合MDI制得的聚氨酯（PU）网络显示出更高的拉伸强度，模量和硬度，但其断裂伸长率降低了。 PU网络的拉伸强度和模量随PU内聚能密度（CED）的增加和交联M c的分子量的降低而增加。根据热重分析及其衍生的热分析图，在空气和惰性气氛中破坏的第一阶段（失重低于5％），从RO多元醇获得的PU按以下顺序排列：PU RO / GL> PU RO / TEA> PU RO / DEA，其热稳定性高于基于环氧丙烷的PU。

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