Enzymatic Oligomerization of p-Methoxyphenol and Phenylamine Providing Poly(p-methoxyphenol-phenylamine) with Improved Antioxidant Performance in Ester Oils

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• 作者：Changqing Miao ; Yujuan Zhang ; Guangbin Yang ; Shengmao ZhangLaigui Yu ; Pingyu Zhang
• 刊名：Industrial & Engineering Chemistry Research
• 出版年：2016
• 出版时间：December 21, 2016
• 年：2016
• 卷：55
• 期：50
• 页码：12703-12709
• 全文大小：342K
• ISSN：1520-5045

文摘

Poly(p-methoxyphenol-phenylamine), denoted as P(MOP-PA), was synthesized via the enzymatic oligomerization of p-methoxyphenol and phenylamine monomers in the presence of horseradish. The structure of the as-synthesized product was confirmed by Fourier transform infrared spectrometry, time-of-flight mass spectrometry, and elemental analysis, and the oligomerization process was studied by high-performance liquid chromatography. Moreover, the antioxidation behavior of P(MOP-PA) as an antioxidant in several ester oils was evaluated by rotary oxygen bomb test and pressurized differential scanning calorimetry, and its antioxidant mechanism was discussed. It was found that, as the antioxidant in various base oils, P(MOP-PA) exhibits excellent antioxidation ability at elevated temperatures of 150 and 210 °C. In addition, P(MOP-PA) has an antioxidant ability that is better than that of poly(p-methoxyphenol), and it exhibits an antioxidation ability in synthetic ester oil, such as di-iso-octyl sebacate, that is much better than that of several commonly used commercial hindered phenolic antioxidants.