J. Wen, Yong-Chang Sun, Lingyan Meng
Nov 1, 2011
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Industrial Crops and Products
Abstract
a b s t r a c t Ball-milled bamboo meal was completely dissolved under constant conditions (130 ◦C, 6 h) in the ionic liquid ((C4mim)Cl) and then the lauroylation was carried out at different conditions. The various factors, such as molar ratio and temperature, were investigated to evaluate the effect of modification. Results showed that the molar ratio played a very important role for the lauroylation. The weight percent gain (WPG) ranged from 167% to 528% when the molar ratio increased from 1.0 to 2.0 for 2 h. It has been shown that the highly substituted bamboo derivatives could be obtained by reacting bamboo meal with lauroyl chloride as the molar ratio is 2.0. All reactions were performed under mild conditions, low excess of reagent and a short reaction time as compared to the heterogeneous chemical modification. The physic- ochemical properties of the bamboo derivatives were also widely investigated. Results obtained from FTIR and NMR spectroscopies confirmed that the lauroylated derivatives were successfully synthesized in one step. It was also found that thermal stability of the esterified derivatives is lower than that of the unmodified bamboo meal. Moreover, the morphological properties of the esterified bamboo meal were significantly changed by chemical modification. The rough appearance of bamboo meal changed into a relatively homogeneous and smooth surface morphology after lauroylation. Furthermore, the lauroylated bamboo meal had excellent solubility in chloroform, which provides feasibility to electrostatic spinning of modified bamboo meal as biomaterials for industries.