http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106543434-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08G69-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08G69-44 |
| filingDate | 2016-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106543434-B |
| titleOfInvention | Bio-based polyesteramide based on polylactic acid and preparation method thereof |
| abstract | The invention relates to a polylactic acid-based bio-based polyesteramide and a preparation method thereof, wherein the method comprises the following steps: fully and uniformly mixing 100 parts of polylactic acid prepolymer and 10-100 parts of polyamide prepolymer, placing the mixture in a reaction kettle with a stirring device, then adding 0.5-5 parts of catalyst, introducing nitrogen, vacuumizing, repeatedly introducing nitrogen and vacuumizing for 3 times, displacing air in the reaction kettle, vacuumizing to control the pressure of a reaction system to be kept between-0.04 and-0.08 MPa, carrying out melt reaction for 1-3 hours at the temperature of 120-150 ℃, and then heating to the temperature of 160-200 ℃ for melt copolycondensation for 3-7 hours to obtain the polyesteramide copolymer. The invention provides a preparation method of polyesteramide, which is simple and convenient to operate and low in cost, and the polyamide chain segment is introduced into the polylactic acid chain segment in a copolymerization modification mode, so that the thermal stability of the polylactic acid is improved, and the application of the polylactic acid in the field of film packaging is widened. |
| priorityDate | 2016-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.