Characterization and thermal stability of poly(vinyl chloride) plasticized with epoxidized soybean oil for food packaging

被引：227

作者：

Bueno-Ferrer, C. ^{[1
]}

Garrigos, M. C. ^{[1
]}

Jimenez, A. ^{[1
]}

机构：

[1] Univ Alicante, Dept Nutr & Food Sci, E-03080 Alicante, Spain

来源：

POLYMER DEGRADATION AND STABILITY | 2010年 / 95卷 / 11期

关键词：

Epoxidized soybean oil; Thermal degradation; Characterization; Poly(vinyl chloride); Food packaging; GLASS JARS; GAS CHROMATOGRAPHY; SUNFLOWER OIL; PVC GASKETS; GRADE PVC; MIGRATION; DEGRADATION; LIDS; ESBO; PHTHALATE;

D O I：

10.1016/j.polymdegradstab.2010.01.027

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The use of phthalates in plasticized poly(vinyl chloride) (PVC) formulations has been questioned by their potential toxicity and high migration to foodstuff. Phthalates can be replaced by other harmless and environmentally friendly plasticizers, such as epoxidized soybean oil (ESBO), which has been also proved an efficient stabilizer for PVC helping to prevent degradation during processing. Formulations based on PVC with different amounts of ESBO (from 30 to 50 wt%) were fully characterized showing good compatibility and a clear increase in thermal stability. An evaluation of the use of ESBO for PVC stabilization in commercial lids was carried out by using thermogravimetric analysis (TGA). ESBO was detected in all materials and their thermal stability was highly dependent on the plasticizer concentration. Most of them showed a significant increase in thermal degradation temperatures, permitting their use in food processing at high temperatures without risk of degradation. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：2207 / 2212

页数：6

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