论文部分内容阅读
利用烘箱氧化法研究了6种不同基属原油生产的加氢基础油以及各种基础油在环烷酸铁存在下的结构组成与氧化安定性关系。结果表明:芳烃含量是油品热氧化变浑浊的原因;油品氧化后,粘度大幅度上升,基础油粘度指数越高,粘度保持能力越强,粘度增加越少;基础油氧化后酸值增加和粘度增加百分率随着基础油芳烃含量增加而增加;氧化后油品烃组成变化的趋势是饱和烃降低,芳香烃及胶质含量增加。
The relationship between the structure and oxidation stability of hydrogenated base oils produced by six different base oils and various base oils in the presence of iron naphthenate was studied by oven oxidation method. The results showed that: the content of aromatics is the cause of the turbidity caused by the thermal oxidation of the oil; the viscosity of the oil increased greatly after the oxidation of the oil, the higher the viscosity index of the base oil, the stronger the viscosity retention and the less the viscosity increase; And the percentage of increase of viscosity increase with the increase of the content of aromatics in the base oil. The tendency of the change of the composition of the hydrocarbons in the oil after oxidation is the decrease of saturated hydrocarbons and the increase of the content of aromatic hydrocarbons and gums.