This paper addresses the effect of hindered phenols (mainly Irganox 1098 with a few comparisons with other phenolic antioxidants) on the stabilization of polyamide 11 aged at several temperatures (90–165 °C). The effect of several phenol concentrations (up to about 0.4%) on kinetic curves for imide build-up, yellowing, and molar mass changes (in association with embrittlement) was investigated. Phenols significantly contribute to yellowing, even at low imide concentrations. When they are used at high concentrations, a post-polycondensation reaction becomes predominant at earlier exposure times, thus increasing molar mass and significantly delaying embrittlement.

本文探讨了受阻酚（主要是Irganox 1098，与其他酚类抗氧化剂作一些比较）对在几种温度（90-165°C）下老化的聚酰胺11的稳定性的影响。研究了几种苯酚浓度（最高约0.4％）对酰亚胺形成，变黄和摩尔质量变化（与脆化有关）动力学曲线的影响。即使在低酰亚胺浓度下，苯酚也明显导致泛黄。当它们以高浓度使用时，缩聚后反应在较早的暴露时间变得占主导，因此增加了摩尔质量并显着延迟了脆化。