中文摘要：

以异氰酸酯（MDI）为相容剂，采用共混挤出技术制备不同含量的聚己内酯与淀粉的共混产物（SPCL），通过X射线衍射及DSC研究SPCL的结晶性质和非等温结晶行为，分别用Ozawa法和Mo法对所得数据进行处理．结果表明：随着淀粉含量的增加，SPCL的结晶程度降低；淀粉在SPCL中起到了成核剂的作用，加快了聚己内酯（PCL）的结晶速度，但对PCL的结晶程度起抑制作用．建模结果表明，Ozawa法适于处理纯PCL的非等温结晶行为，但不适于处理SPCL共混物，而Mo法对PCL和SPCL共混物均适用．

英文摘要：

Starch/polycaprolactone （SPCL） blends with different contents were prepared via the blending extrusion, with methylenediphenyl diisocyanate （MDI） as the compatibilizer. The crystallization and nonisothermal crystallization kinetics of the products were then investigated by means of XRD and DSC. The obtained data were finally analyzed by using Ozawa＇s and Mo＇s methods. The results indicate that the crystallization degree of SPCL decreases with the increase of starch content, that the starch acts as a nucleating agent for the nonisothermal crystallization of PCL because it quickens the crystallization although it lowers the crystallization degree. Modeling results show ‘that Ozawa＇s method is well fit to describe the nonisothermal crystallization of PCL but not that of SPCL, while Mo＇s method is suitable for both PCL and SPCL.