花生壳在机械活化过程中结晶结构的变化  

Crystal structure change of peanut shell in mechanical activation

作　　者：廖朝东[1] 黄祖强[2] 梁兴唐[2] 胡华宇[2] 

机构地区：[1]广西卫生管理干部学院药学系,广西南宁530021 [2]广西大学化学化工学院,广西南宁530004

出　　处：《食品与机械》2009年第4期28-30,71,共4页Food and Machinery

基　　金：广西省自然科学基金项目(编号:0640006);广西大学科研基金项目(编号:X071025)

摘　　要：以花生壳为试验材料,采用搅拌球磨机对其进行机械活化,通过红外分析仪(FTIR)及X射线衍射仪(XRD)对不同活化时间的花生壳进行表征分析,探讨机械活化对花生壳结晶结构的影响。红外分析结果表明:机械活化提高了花生壳的内能,降低其纤维素分子氢键的稳定性,从而降低了总结晶指数和横向结晶指数。X-射线分析发现:花生壳在机械力的作用下,木素对纤维素的封闭作用被打破,结晶结构被破坏,结晶度随着活化时间的延长持续下降,最终得到非晶态花生壳纤维素。Peanut shell was mechanically activated by home-made high efficiency stirring mill. The effects of mechanical activation time on the crystal structure were characterized by Fourier transform infrared spectroscopy （FTIR） and X ray diractometry （XRD）. The FTIR results showed that mechanical activation inceased the internal energy of peanut shell, diminished the stability of intermolecular hydrogen bonding, and reduced the The IR Total Crystallinity Index and Lateral Order Index. Furthermore, the results of XRD indicated that the lignin seal was destroyed, degree of crystallinity of peanut shell cellulose was decreased, and finally the non-crystal cellulose was obtained by the processing of mechanical activation.

关 键 词：花生壳 机械活化 结晶结构 纤维素 

分 类 号：TQ352[化学工程]