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以常见的一元羧酸、二元羧酸、三元羧酸和硝酸镧为原料,合成复合羧酸镧热稳定剂,采用刚果红法对产品对PVC的静态热稳定性进行表征,探讨不同羧酸之间的协同效应,进而通过转矩流变仪法对产品对PVC的动态热稳定性进行测试,并通过红外光谱对产品结构进行表征。结果表明:一元羧酸和二元羧酸之间的协同效应最好,且以硬脂酸/己二酸镧性能最佳,对PVC的动态热稳定性可达1420 s。
The common monocarboxylic acid, dicarboxylic acid, tricarboxylic acid and lanthanum nitrate were used as raw materials to synthesize lanthanum complex heat stabilizer. Congo red method was used to characterize the static thermal stability of PVC. Acid synergistic effect, and then through the product of the product of the dynamic rheological properties of PVC testing by the torque rheometer method, and by infrared spectroscopy. The results show that the synergistic effect between monocarboxylic acid and dicarboxylic acid is the best, and the best performance of stearic acid / lanthanum adipate, the dynamic thermal stability of PVC up to 1420 s.