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林产化学与工业

林产化学与工业 ›› 2000, Vol. 20 ›› Issue (3): 13-16.

• 研究报告 • 上一篇    下一篇

脂松香热氧化机理的研究

吴宗华, 陈少平   

  1. 福建师范大学高分子研究所, 福建 福州 350007
  • 收稿日期:1999-10-19 修回日期:1900-01-01 出版日期:2000-09-30 发布日期:2000-09-30

STUDY ON OXIDATION MECHANISM OF GUM ROSIN UNDER HEAT

WU Zong-hua, CHEN Shao-ping   

  1. Fujian Normal University, Fuzhou 350007, China
  • Received:1999-10-19 Revised:1900-01-01 Online:2000-09-30 Published:2000-09-30

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摘要： 用CIE色度系统L*a*b* 值和X-射线光电子能谱仪测定了松香颜色和含碳基团随热处理温度与时间的变化。分析结果表明松香颜色由其异构和氧化程度所决定。松香经环氧化再形成羟基是其氧化的主要途径之一。羰基的形成是松香变红的主要原因

关键词: 脂松香, 氧化机理, X-射线光电子能谱

Abstract: Changes in color and carbon groups of gum rosin under heat were investigated by CIE system L*a*b* and X-ray photoelectron spectroscopy(XPS).Analysis results revealed that color of rosin was related to isomerization and oxidation of rosin.Formation of hydroxyl groups through hydrolysis of epoxy groups was one of the main routes for rosin oxidation.Formation of carbonyl groups was responsible for the discoloration of rosin under heat.

Key words: gum rosin, oxidation mechanism, X-ray photoelectron spectroscopy

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