Thermo-oxidative degradation of poly(ethylene glycol)/poly(l-lactic acid) blends

The thermo-oxidative degradation of poly(ethylene glycol)/poly(l-lactic acid) (PEG/PLLA) blends was studied by infra-red spectroscopy (IR), differential scanning calorimetry (DSC), gel permeation chromatography (GPC) and thermogravimetry (TGA). The thermo-oxidative degradation of PEG occurred after a period time of aging in air at 80 °C. The mechanism of thermo-oxidative degradation of PEG was found to be the random chain scission of the main chain. As PEG blending with PLLA, the existence of PLLA appeared to enhance the thermo-oxidative degradation of PEG. The enhancement of thermo-oxidative degradation increased first and then decreased with the increase of PLLA. The results could be attributed to the ease of abstraction of the carboxylic hydrogen (–COOH) of PLLA, which enhanced the thermo-oxidative degradation of PEG. Also, the dilution effect of PLLA on the concentration of free radicals was an important factor of the thermo-oxidative degradation.