聚乙二醇对聚酰亚胺泡沫的结构及热性能的影响

采用聚(酯-铵)盐(PEAS)前体粉末发泡法制备聚酰亚胺泡沫,分别考察了分子量为400,1000和2000的聚乙二醇(PEG)对PEAS前体及聚酰亚胺泡沫的影响。结果表明,PEG的加入使聚酰亚胺泡沫的平均孔径由0.35 mm增加到0.50 mm以上,不同分子量的PEG没有导致聚酰亚胺泡沫的平均孔径产生显著的差别。红外光谱表明,PEG的加入对聚酰亚胺泡沫及其前体的化学结构没有明显改变。由PEG/PEAS前体制备的聚酰亚胺泡沫在350℃仍保持较好的热稳定性。

Study on influence of polyethylene glycol on the structure and thermal property of polyimide foams

Polyimide foams were prepared by foaming polyester-amine salt precursor powders.The influences of polyethylene glycol with the molecule of 400,1 000 and 2 000,on the polyester-amine(PEAS) and polyimide foams were studied respectively,those obtained polyimide foams with the addition of PEG had an increased average cell size of more than 0.50 mm compared to the former's 0.35 mm.However,PEG with various molecule weight did not lead to obvious differences on the average cell sizes of polyimide foams.FT-IR spectra showed that with the addition of PEG,there were no obvious changes in the chemical structures of polyimide and its precursor.The polyimide foams prepared from PEG/PEAS precursors kept good thermal stability up to 350 ℃.