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采用半连续种子乳液聚合技术合成了含甲基丙烯酸缩水甘油酯（ＧＭＡ）、甲基丙烯酸羟乙酯（ＨＥＭＡ）和甲基丙烯酸二甲氨基乙酯（ＤＭＡＥＭＡ）的室温自交联乳液（ＧＨＤ）．实验结果表明，在甲基丙烯酸甲酯（ＭＭＡ）－丙烯酸丁酯（ＢＡ）－ＧＭＡ种子乳液存在下，聚合温度升高，聚合过程稳定性下降，但乳液的贮存稳定性提高；乳化单体滴加速度加快，种子聚合物的玻璃化温度升高，可减少聚合过程的交联凝聚作用，提高聚合过程的稳定性；而ＨＥＭＡ和ＤＭＡＥＭＡ用量增加对聚合过程的稳定性没有明显影响，但使乳液的贮存稳定性下降．官能团间的交联凝聚作用可能是影响室温自交联乳液聚合及贮存过程稳定性的关键因素
Room temperature self-crosslinking emulsions (GHD) containing glycidyl methacrylate (GMA), hydroxyethyl methacrylate (HEMA) and dimethylaminoethyl methacrylate (DMAEMA) were synthesized by semi-continuous seed emulsion polymerization . The experimental results showed that in the presence of methyl methacrylate (MMA) -butyl acrylate (BA) -GMA seed emulsion, the polymerization temperature increased, the stability of the polymerization process decreased, but the storage stability of the emulsion increased; the emulsion monomer droplets Accelerating the acceleration and increasing the glass transition temperature of the seed polymer can reduce the cross-linking and aggregation of the polymerization process and improve the stability of the polymerization process. However, the increase of the amount of HEMA and DMAEMA has no obvious effect on the stability of the polymerization process, Storage stability decreases. Crosslinking and aggregation between functional groups may be the key factors affecting the stability of self-crosslinking emulsion polymerization and storage at room temperature