Characteristics and competitive mechanisms of polycondensation and cyclization induced by end‐groups in polyamide 6 melt

Abstract

AbstractPolycondensation and ring‐formation reactions are the main factors that cause instability in the molecular structure of commercial polyamide 6 (PA6) during melting. In this study, the mechanisms and interactions of the ring‐formation and polycondensation reactions induced by various factors were thoroughly investigated. The findings suggest that the average molecular weight of PA6 increased by 20.4% during melting. The total monomer and oligomer content increased by 79.2%, and the ring‐forming reaction was promoted with an increase in temperature. Moreover, a high concentration of the end‐amino in PA6 promoted the ring‐forming reaction, whereas similar concentrations of the end‐amino and end‐carboxyl groups were more conducive to the polycondensation reaction. In short, the nitrogen atoms in the end‐amino group on the PA6 molecular chain attack the carbonyl carbon at different sites, including the carbonyl carbon in the amide bond and the carbonyl carbon in the end‐carboxyl group, which is the key to the strength of the ring‐formation and polycondensation reactions.