Grape seeds are abundant in the wine production process. Liquefying them into polyether polyols has been proved a suitable utilization route. Although grape seeds can be liquefied without fractionation, different components have different properties, which might ultimately affect the properties of the polyether polyol. In this study, grape seeds were fractionated by different pretreatment methods. The obtained components or residues were used to synthesize polyether polyols, which were subsequently used for polyurethane foam (PUF) synthesis. The key properties of the PUF were investigated. The results showed that grape seed lignin-based polyols distinctively improved the thermal stability of PUF and increased its density. However, there was almost no difference in the liquefaction ratio between whole grape seeds and their components. This implies that grape seed could be liquefied without fractionation to reduce production costs unless special requirements such as thermal stability are required.

中文翻译：

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来自葡萄籽多元醇的聚氨酯泡沫

葡萄籽在葡萄酒生产过程中含量丰富。将它们液化成聚醚多元醇已被证明是一种合适的利用途径。尽管葡萄籽无需分馏即可液化，但不同的成分具有不同的性质，最终可能会影响聚醚多元醇的性质。在这项研究中，葡萄籽通过不同的预处理方法进行分离。获得的组分或残留物用于合成聚醚多元醇，随后用于聚氨酯泡沫 (PUF) 合成。研究了 PUF 的关键特性。结果表明，葡萄籽木质素基多元醇显着提高了 PUF 的热稳定性并增加了其密度。然而，整粒葡萄籽与其成分的液化率几乎没有差异。