Preparation and Characterization of Epoxidized Oil Acrylate

Edible soybean oil after frying food ten times were esterified with acrylic acid.The products were coated and light-cured.Infrared spectroscopic(IR)test indicated that the characteristic absorption peak of epoxy groups appeared in the soybean oil after repeatedly frying foods.Through orthogonal experiment the optimal conditions of esterification of epoxidized edible soybean oil with acrylic acid were as follows:ratio of epoxy and carboxyl groups was 1.1∶1,catalyst amount was 1%,and the reaction temperature was 110℃.Compared to the epoxidation of soybean oil on sale,the esterification rate of epoxidized soybean oil was low and the viscosity of the product was also lower.The curing time was longer,but the gel content and pencil hardness of the cured film showed no obvious difference.