淀粉对聚乙烯膨胀阻燃体系降解和阻燃的影响

以淀粉作为膨胀阻燃体系中的成炭剂，聚代或部分代取了膨胀型阻燃剂中的季戊四醇，研究了淀粉对膨胀阻燃剂及其与线性低密度聚乙烯膨胀体系的热降解行为和阻燃性。研究表明，聚磷酸铵可明显地改变淀粉的热降解行为促进成炭；尽管淀粉可提高ＩＦＲ的成炭量和膨胀体系的膨胀倍数，但它却在一定程度上降低了ＬＬＤＰＥ的膨胀体系的阻燃性，也即是降低了极限氧指数和提高了热释放速率峰值，而用淀粉部分取代ＰＥＲ，对其阻燃性很小，可用

THE EFFECT OF STARCH ON THERMAL DEGRADATION AND FLAME RETARDANCY OF POLYETHYLENE INTUMESCENT SYSTEM

Starch is one of most abundantly natural macromolecule containing polyhydroxyl group. In this paper, starch was used as a char forming agent to all or partly replace pentaerythitol in Intumescent Flame Retardants(IFR), and investigated to effect on thermal degradation and flame retardancy of polyethylene intumescent system. It is shown that ammonium polyphosphates(APP) can change the path of thermal degradation of starch and promote it to form char. Even though starch increases ability of char forming and intumescenting of IFR in LLDPE, it lowers flame retardancy of LLDPE/IFR because of decreasing LOI and increasing peak heat release rate(pk HRR). When PER is partly replaced, starch gives slightly effect to flame retardancy of IFR.