Abstract
In the present study, the characteric-structure relationship of epoxidized soybean oils (ESO) with various degrees of epoxidation has been investigated. FTIR analysis was used to identify the relative extent of epoxidation of the samples during the epoxidation reaction. The viscosities of ESO were much higher than that of the raw oil, viscosity increased with degree of epoxidation. The viscous-flow activation energy of ESO was determined to be higher than that of the raw oil (20.72 to 77.93% higher). Thermogravimetry analysis (TG) of ESO was used to investigate the thermodynamic behavior of the samples. With increasing degree of epoxidation, the thermal stability of the samples initially decreased, then increased at the final reacting stage. Differential scanning calorimeter (DSC) indicated that the melting point of ESO was higher than that of soybean oil. Gel permeation chromatography (GPC) indicated the molecular mass of the samples increased initially, then decreased, with an increase in the extent of epoxidation.
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Yang, L., Dai, H., Yi, A. et al. Structure and properties of partially epoxidized soybean oil. J Therm Anal Calorim 93, 875–879 (2008). https://doi.org/10.1007/s10973-008-9043-x
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DOI: https://doi.org/10.1007/s10973-008-9043-x