聚丙烯接枝马来酸酐热稳定性能的研究

采用热失重方法研究了聚丙烯接枝马来酸酐(PP-g-MAH)的热分解行为，考察了MAH接枝率、PP降解程度和残余MAH单体对PP-g-MAH热稳定性能的影响。结果表明，MAH的接枝可以提高PP的热稳定性能。与PP相比，接枝率为0.72 %的PP-g-MAH起始分解温度升高28 ℃，420 ℃时的热分解速率常数下降57.6 %；接枝过程中PP分子链的降解对PP-g-MAH热稳定性能有不利影响。与降解程度最小的PP-g-MAH相比，降解程度最大的PP-g-MAH起始分解温度降低了20 ℃，420 ℃时的热分解速率常数增加了115 %；PP-g-MAH中残留的MAH使其起始分解温度降低了4.3 ℃。

Thermal Stability of Polypropylene-graft-Maleic Anhydride

Thermal decomposition of PP-g-MAH was studied using a thermogravimetric analyzer and the effects of grafting ratio, βchain scission and maleic anhydride residue on the thermal stability of PP-g-MAH were investigated. The results indicated that the grafting of MAH improved the thermal stability of PP. Compared with the virgin PP, thermal decomposition temperature of PP-g-MAH with an MAH grafting ratio of 0.72 % increased by 28℃and its thermal decomposition rate constant at 420℃ decreased by 57.6%. Theβchain scission and degradation that occurred during the melt grafting process injured thermal stability of the resulting PP-g-MAH. By contrast with minimum degradation of the graft, thermal decomposition temperature of maximum one decreased by 20℃and its thermal decomposition rate constant at 420℃ increased by 115 %. Maleic anhydride remaining in the grafted PP make the initial decomposition temperature 4.3℃ lower.