Bio-based cross-linked recyclable polyurethane composite material and preparation method thereof
A polyurethane combination material and bio-based technology, applied in the field of polymer materials, can solve the problems of polyurethane losing fluidity and inability to perform process operations, etc.
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Embodiment 1
[0054] Preparation of component A: Prepare by feeding MDI-50, PEG-600 and ethyl furanamine at a molar ratio of 2:2:1, stirring and reacting at 75°C for 3 hours;
[0055] Preparation of component B: Feed itaconic acid and FA1 at a molar ratio of 1:2, add 0.1% concentrated sulfuric acid in total mass, react at 105°C for 4 hours, and then distill and dehydrate to obtain it;
[0056] Mix and heat components A and B at 120°C in a molar ratio of 1:1, stir evenly, and cure at 70°C for 20 hours to obtain recyclable polyurethane. The test properties are shown in Table 1.
Embodiment 2
[0058] Preparation of component A: Prepare by feeding MDI-50, PTMG-650 and ethyl furanamine in a molar ratio of 2:2:1.2, stirring and reacting at 80°C for 2 hours;
[0059] Preparation of component B: Feed itaconic acid and FM2D at a molar ratio of 1:2, add 0.2% concentrated sulfuric acid in total mass, react at 110°C for 4 hours, and then distill and dehydrate to obtain it;
[0060] Mix and heat components A and B at 120°C in a molar ratio of 1.2:1, stir evenly, and cure at 70°C for 16 hours to obtain recyclable polyurethane. The test properties are shown in Table 1.
Embodiment 3
[0062] Preparation of component A: TDI-100, PCL 210N and ethyl furanamine are prepared according to the molar ratio of 2:2:1.1, stirred and reacted at 80°C for 4 hours;
[0063] Preparation of component B: Feed itaconic acid and FM1 at a molar ratio of 1.1:2, add 0.1% concentrated sulfuric acid to the total mass, react at 100°C for 5 hours, and then distill and dehydrate to obtain it;
[0064] Mix and heat components A and B at 110°C in a molar ratio of 1.1:1, stir evenly, and cure at 70°C for 18 hours to obtain recyclable polyurethane. The test properties are shown in Table 1.
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