松香甘油酯与甲基丙烯酸-2-羟乙酯的反应研究

松香甘油酯中的共轭双键可以与甲基丙烯酸-2-羟乙酯(HEMA)发生Diels-Alder加成发应,同时松香甘油酯具有一定的酸值,其中未反应的松香可与HEMA进行酯化反应。研究了反应温度和物料配比对加成反应和酯化反应的影响,并对产物进行了红外光谱(FT-IR)分析和热重分析。实验结果表明,反应温度升高,加成反应和酯化反应的速率会加快,230℃是理想的反应温度;随着n(HEMA)∶n(松香甘油酯)比值的增加,产物的酸值和溴值下降,当n(HEMA)∶n(松香甘油酯)=3.0∶1时,溴值(65.2 g Br/100 g)和酸值(2.95 mg KOH/g)最低;FT-IR分析表明HEMA已经连接到松香甘油酯的分子上;热重分析表明加成物的初始分解温度提高了10℃,而最终分解温度下降了11.8℃。

Study on reaction between rosin glyceride and 2-hydroxyethyl methacrylate

The Diels-Alder addition reaction can happen between conjugate double bond in rosin glyceride and 2-hydroxyethyl methacrylate(HEMA),and rosin glyceride has certain acid value at the same time,thereinto the esterification can happen between unreacted rosin and HEMA.The effects of reaction temperature and materiel molar ratio were studied on the addition reaction and esterification,and the structure of product was characterized by FT-IR and thermogravimetry(TGA).The experiment results showed that the esterification and addition reaction rates were increased with temperature rise,ideal temperature was 230 ℃.The acid value and Br value of the product were reduced continuously with incremental molar ratio of HEMA and rosin glyceride,the acid value(2.95 mg KOH/g) and Br value(65.2 g Br/100 g) were lowest when the molar ratio of HEMA and rosin glyceride was 3.0∶1.The FT-IR analyse showed that HEMA was joined in rosin glyceride and the TGA indicates that the initial decomposition temperature was increased at 10 ℃,but final decomposition temperature was reduced at 11.8 ℃.