自动氧化
化学
聚氯乙烯
热重分析
亚麻籽油
聚丙烯
单宁酸
高分子化学
有机化学
差示扫描量热法
核化学
聚合物
热力学
物理
作者
Bakí Hazer,Richard D. Ashby
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-10-01
卷期号:403: 134475-134475
被引量:21
标识
DOI:10.1016/j.foodchem.2022.134475
摘要
A novel one step route for the synthesis of tannic acid, lipoic acid and menthol functionalized polyvinyl chloride, PVC, (PVC-Tann, PVC-Lip, PVC-Mnt) and chlorinated polypropylene, PP-Cl, (PP-Mnt, PP-Lip) was applied imparting antioxidative properties to the newly-formed materials. The resulting modified polymers were characterized by stress-strain mechanical measurement, 1H NMR, gel permeation chromatography (GPC) and thermogravimetric (TGA) analysis. Linseed oil, owing to its high linolenic acid content, was used to track the autoxidation process. The chloride functional groups were reacted with the hydroxyl/carboxylic acid of the natural compounds in the presence of a base. Linseed oil was poured into the natural compound functionalized PVC covered Petri dish to undergo autoxidation under white light. Each of the PVC- and PP-Cl-based polymers was active in delaying autoxidation. The PP-Mnt series and PP-Lip polymers all delayed autoxidation by 8 days over the PP-Cl precursor material. The autoxidation process was further confirmed by monitoring peroxide formation in the exposed linseed oil samples through differential scanning calorimeter (DSC) analysis.
科研通智能强力驱动
Strongly Powered by AbleSci AI