ポリグリセリン及びポリグリセリン脂肪酸エステルの熱分解挙動及びその熱安定性

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タイトル別名
  • Pyrolysis Behaviors and Thermostability of Polyglycerols and Polyglycerol Fatty Acid Esters
  • ポリグリセリン オヨビ ポリグリセリン シボウサン エステル ノ ネツ ブンカ

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説明

The weight loss behavior of commercial polyglycerols (PG) and PG with various degrees of polymerization, and polyglycerol fatty acid ester (PGFE) with various carbon numbers of acyl group and various degrees of esterification was studied by means of dynamic programmed thermogravimetry (TG). The relationship between the ratio of weight loss at various temperatures and component compositions was also studied by PG. The thermostability of PGFE was evaluated from the temperature of weight loss initiation in dynamic programmed TG, and from the decomposition time-required for a 5% weight loss in isothermal TG. The results are summarized as follows : <BR>1) The temperature of weight loss initiation shifted to the higher temperature side and thermostability was enhanced with increase in the degree of polymerization in the programmed TG of PG. Commercial PG, after removal of water, showed characteristic weight loss pattern depending on the composition of polymerization.<BR>2) The ratios of weight loss of PG at room temperature 150°C, 150 250°C, 250 300°C, and 300 350°C were also correlated with the content of water, monoglycerol, the sum of di-and triglycerols, and the sum of tetra-and pentaglycerols in programmed TG, respectively.<BR>3) The temperature of weight loss initiation shifted slightly to the higher temperature side with increase in the carbon number of the acyl group in the programmed TG of PGFE. The TG curves from 300 to 400°C showed characteristic weight loss patterns for PGFE with various degrees of esterification, but there was no correlation between the weight loss pattern and degrees of esterification.<BR>4) The heat resisting time of PGFE at various temperature was essentially independent of the carbon number of the acyl group as was observed in isothermal TG. However, heat resisting time was reduced and thermostability decreased with increase in the degree of esterification.

収録刊行物

  • 油化学

    油化学 39 (5), 314-320, 1990

    公益社団法人 日本油化学会

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