【摘要】 研究了聚丙烯酰胺(PAA)的Hofmann降级重排反应,并对不同胺化度的聚乙烯胺盐酸盐(PVAmHCl)进行了热重分析.结果表明:聚丙烯酰胺质量分数小于5%时,产品胺化度随着质量分数的增大而增加,而当大于5%时,胺化度随着其质量分数的增大有所降低;当n(NaOCl)∶n(PAA)=1,n(NaOH)/n(PAA)=1(第一步),n(NaOH)/n(PAA)=30(第二步),反应时间为10h时,产物的胺化度相应达到最大值.热失重分析结果表明,随着产品胺化度的提高,产品的初始热失重温度有所降低,而且出现两个主要的失重区.这说明部分胺化的聚乙烯胺盐酸盐的热稳定性比聚丙烯酰胺的有所降低.更多还原

【Abstract】 The Hofmann degradation of polyacrylamide was studied and polyvinylamine chloride with different amination degrees was analyzed by thermogravity. Results show that when mass fraction of polyacrylamide is less than 5%,amination degree of product rises with the increasing of mass fraction of polyacrylamide,but when this value is more than 5%,the amination degree of product decreases with the increasing of mass fraction of polyacrylamide. When the mole ratio of NaOCl to polyacrylamide, NaOH to polyacrylamide(first step), NaOH to polyacrylamide(second step), and reaction time is 1,1,30 and 10 h respectively, the amination degree of polyvinylamine reaches the maximum. Result of thermogravity analysis shows that the thermal stability of polyvinylamine chloride with partial amination degree lowers with the increasing of amination degree. Moreover, there are two main gravity loss zones, which means polyvinylamine chloride with partial amination degree is a copolymer.更多还原