【摘要】 针对传统化石基弹性体引发的环境问题，开发生物基可降解聚酯弹性体正逐渐成为研究热点。本研究聚焦甘油基聚酯弹性体性能，采用生物基二元酸、二元醇和甘油，通过优化熔融缩聚工艺，构建了具有可控交联网络的生物可降解聚酯弹性体。实验结果表明，通过控制甘油引入时二元酸和二元醇酯化的程度，实现了聚酯交联弹性体弹性的提升（凝胶含量约为31%，溶胶分子量为2.84～7.76 kg/mol）。差示扫描量热仪（DSC）分析结果表明：弹性体为完全无定形态，玻璃化转变温度（T_g）稳定在-49～-47℃之间。在5 L反应釜中放大实验，通过优化工艺参数，制备了凝胶含量为33.53%、溶胶分子量为7.25 kg/mol的高弹性材料。本研究为开发环境友好型口香糖提供了材料的解决方案，同时为生物基弹性体的工程化应用建立了工艺生产经验。更多还原

【Abstract】 To address environmental concerns caused by traditional fossil-based elastomers, the development of bio-based biodegradable polyester elastomers has become a focus of current research. In this study, glycerol-based polyester elastomers with controllable crosslinking networks were synthesized via optimized melt polycondensation using bio-based diacids, diols, and glycerol. By controlling the degree of esterification between dicarboxylic acids and diols when introducing glycerol, an enhancement in the elasticity of polyester cross-linked elastomers was achieved(with a gel content of approximately 31% and a sol molecular weight ranging from 2. 84 to 7. 76 kg/mol). Differential scanning calorimetry(DSC) confirmed the completely amorphous nature of the elastomers, with glass transition temperatures(T_g) ranging from -49 to -47 ℃. In scaled-up 5 L reactor experiments, high-elasticity material was successfully prepared(gel content: 33. 53%, sol molecular weight: 7. 25 kg/mol) by optimizing the process parameters. This work not only provides a new route for developing environmentally friendly chewing gum but also establishes valuable insights for future engineering applications of bio-based elastomers.更多还原