Abstract

In this work, new polyurethane elastomers were prepared by chain-extension with varying molar ratios of curcumin or blends of the curcumin and different cross-linkers (glycerol 1,3-diglycerolate diacrylate, glycerin, castor oil, acrylate epoxidized soybean oil). All of the used cross-linkers derive from renewable resources. Structural studies performed by means of infrared spectroscopy confirmed that curcumin has been successfully included into the backbone of the polyurethane chains. Thermogravimetric analysis showed better thermal stability for samples with a low content of curcumin. The mechanical properties (such as tensile strength and elongation at break) of the polyurethanes with low curcumin content have proven to be very good and are similar to the values of the compared cross-linked polyurethanes.

中文翻译：

---

包含具有各种交联结构的姜黄素的新型聚氨酯弹性体的合成与表征

摘要

在这项工作中，通过以不同的姜黄素摩尔比或姜黄素与不同交联剂（甘油1,3-二甘油二酸酯二丙烯酸酯，甘油，蓖麻油，丙烯酸酯环氧化大豆油）的摩尔比变化的链延长法制备了新的聚氨酯弹性体。所有使用的交联剂均来自可再生资源。通过红外光谱进行的结构研究证实姜黄素已成功地包含在聚氨酯链的主链中。热重分析表明，姜黄素含量低的样品具有更好的热稳定性。姜黄素含量低的聚氨酯的机械性能（例如拉伸强度和断裂伸长率）已被证明是非常好的，并且与比较的交联聚氨酯的值相似。