对环丁砜理化性质及劣质化的特点进行分析,研究了添加剂对环丁砜热稳定性的影响,优化了实验条件,最终确定在水汽吸收、氮气保护、220℃、6h实验条件下,以4种胺醇类物质作为添加荆,以硫酸钡生成量作为环丁砜热稳定性的间接评价指标,以SO2的释放量作为环丁砜热稳定性的最终评价指标,SO2的释放量越少表示添加剂对抑制环丁砜热分解的效果越好.考察了每一种添加剂在不同加入量对环丁砜热稳定性的影响,实验结果表明:上述4种添加剂对抑制环丁砜热分解均有一定效果,其中HW-D01效果最好,在添加质量为环丁砜质量的0.04％时,对抑制环丁砜热分解的效果最佳.%Physical and chemical properties and poor quality of sulfolane was analysed, and the effect of several additives on the thermal stability of sulfolane was studied. An optimized experiment condition, water-vapour absorption, nitrogen protection, 220 ℃ and 6 h were set. Four amine alcohols were used as additives. The thermal stability of sulfolane was evaluated indirectly by the generation amount of BaSO4, and finally by the content of released SO2. The less content of released SO2 indicated the better effect of additives on restraining sulfolane thermal decomposition. The different quantity of addition of every additive are investigated, certain effect of all four additives can be observed, in which, quantity of addition of HW-D-01 at 0. 04% lead to a best effect on thermal stability of sulfolane.
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