Synthesis of polyamides from sugar derived D-glucaric acid and xylylenediamines
Synthesis of polyamides from sugar derived D-glucaric acid and xylylenediamines
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由糖衍生的 D-葡萄糖酸和苯二甲胺合成聚酰胺
DOI：
10.1002/app.47255
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发表时间：
2018
影响因子：
3
通讯作者：
Tadahisa Iwata
中科院分区：
文献类型：
--
作者：
Yuxin Wu;Yukiko Enomoto;Hisaharu Masaki;Tadahisa Iwata
d-葡糖二酸（GA）是醛二酸的一种，是一种重要的生物基聚合物结构单元。以GA醋酸酯和两种芳香二胺为原料，采用溶液聚合法合成了聚（间亚二甲苯基乙酰葡糖酰胺）和聚（对亚二甲苯基乙酰葡糖酰胺）。通过核磁共振谱分析了聚酰胺的化学结构。重均分子量范围为3.3 × 103 - 1.15 × 104，多分散性为1.6-1.9，取决于单体比例或溶液中单体浓度。聚合物的10%分解温度为约210 °C。差示扫描量热法显示，聚酰胺没有表现出归因于结晶或熔点的峰，这表明聚酰胺是无定形的。在X射线衍射图中未观察到结晶图案，支持该结果。偏光显微镜观察显示，聚酰胺在高于150 °C时表现出熔融状行为，这归因于玻璃化转变行为。© 2018威利期刊股份有限公司J.应用聚合物Sci.2019，136，47255.
d‐Glucaric acid (GA) is the one of aldaric acids and is an important bio‐based building block for polymers. In this study, poly(m‐xylylene‐acetyl glucaramide) and poly(p‐xylylene‐acetyl glucaramide) were synthesized from GA acetate and two kind of aromatic diamines by solution polymerization. The chemical structures of the polyamides were analyzed by nuclear magnetic resonance spectroscopy. The weight‐average molecular weights ranged from 3.3 × 103to 1.15 × 104with a polydispersity of 1.6–1.9, depending on monomer ratio or monomer concentration in solution. The 10% decomposition temperature of the polymers was about 210 °C. Differential scanning calorimetry revealed that the polyamides exhibited no peaks attributed to crystallization or melting point, which indicated that the polyamides were amorphous. No crystalline pattern was observed in the X‐ray diffractograms, supporting this result. Polarized optical microscopy observation revealed that the polyamides exhibited melting‐like behavior at above 150 °C, which was attributed to glass‐transition behavior. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci.2019,136, 47255.