文献类型：期刊文献

中文题名：低聚香豆胶交联凝胶体系

英文题名：Low Molecular Weight Fenumgreek Gum Cross-Linked Gel System

作者：姜舟[1];方波[1];李进升[1];卢拥军[1];程巍[1];关琛[1]

机构：[1]华东理工大学化学工程研究所化工流变学研究室,上海200237

年份：2005

卷号：31

期号：5

起止页码：553

中文期刊名：华东理工大学学报（自然科学版）

外文期刊名：Journal of East China University of Science and Technology

收录：CSTPCD;;EI(收录号：2005479497633);Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：国家自然科学基金资助项目(20276016);上海市高等学校青年科学基金资助项目(01QN28)

语种：中文

中文关键词：低聚香豆胶;微波辅助酸降解;酸降解;粘弹性;低分子量植物胶压裂液

外文关键词：low molecular weight fenumgreek gum; acid degradation assisted with microwave; aciddegradation; viscoelasticity; low molecular weight plant gum fracturing fluid

摘要：首次研究了微波辅助酸降解香豆胶过程及其影响因素,并与水浴酸降解过程进行对比,获得了低聚香豆胶。研究了低聚香豆胶与硼砂交联形成凝胶的过程,考察了低聚香豆胶浓度、硼砂浓度和pH值对形成凝胶体系的影响,获得了稳定的凝胶体系。进一步研究了低聚香豆胶凝胶体系的流变特性。结果表明:微波辅助酸降解法是快速降解香豆胶的新方法,降解速度显著高于水浴酸降解法。在适当的碱性条件下,低聚香豆胶可与硼砂形成较稳定的交联凝胶体系,该体系具有显著的粘弹性和剪切变稀特性。
The fenumgreek gum was degraded with acid assisted by microwave radlation for the first time, and compared with the degradation process by water bathe. The influence factors of the reaction on the degradation process under microwave radiation were studied and low molecular weight fenumgreek gum （LMWFG） was obtained. The crosslinking process of LMWFG with borate was investigated furtherly. Effects of fenumgreek gum concentration, borate concentration and pH on the formation of the crosslinked gel systems were also investigated, and the stable low molecular weight fenumgreek gum crosslinked gel system were prepared. Moreover, the rheological properties of the low molecular weight fenumgreek gum cross-linked gel systems were researched. The results show that, the degradation of fenumgreek gum by acid assisted with microwave radiation is a novel method, and the degradation rate is higher than that by water bathe significantly. Under proper alkali condition, the low molecular weight fenumgreek gum may be cross-linked well with the borate to form stable gel systems, and these gel systems possess viscoelasticity and shear thinning property.