木薯淀粉基质水凝胶的制备及溶胀性能研究  

Study on the Preparation and Swelling Properties of Hydrogel with Cassava Starch Substrate

作　　者：刘继伟[1] 谷长生[2] 宋文东[2] 郝晓敏[2,3] 

机构地区：[1]东北石油大学化工学院,黑龙江大庆150001 [2]广东海洋大学应用化学系,广东湛江524088 [3]哈尔滨工业大学应用化学系,黑龙江哈尔滨150001

出　　处：《安徽农业科学》2010年第14期7696-7697,7700,共3页Journal of Anhui Agricultural Sciences

基　　金：2008年广东省第三批科技计划项目;湛江市海洋与渔业环境监测站项目(0810014)

摘　　要：[目的]研究以木薯淀粉为基质水凝胶的制备。[方法]以水凝胶溶胀性能为指标,研究引发剂用量,交联剂用量、单体用量、温度、pH值对水凝胶溶胀性能的影响。[结果]最佳工艺条件为:引发剂硝酸铈铵(CAN)为0.2g、交联剂N,N′-亚甲基双丙烯酰胺(BIS)为0.4g、单体乙烯基吡咯烷酮(NVP)为1.2ml。水凝胶的溶胀最佳温度为25℃,酸碱度对水凝胶的溶胀性影响不明显。[结论]为水凝胶的研究提供理论依据。[Objective]The research aimed to study the preparation of hydrogel on cassava starch. [Method]Using the swelling properties of hydrogel as an index,the effects of quantity of CAN,quantity of BIS,monomer quantity,temperature and pH value on the swelling properties of hydrogel were studied. [Result]The optimal preparation technique was as follows：quantity of CAN was 0. 2 g,quantity of BIS was 0. 4 g and quantity of NVP was 1. 2 ml. The optimal temperature of hydrogels swelling was 25 ℃ and the influence of acidity on the swelling prosperity hydrogel was not obvious. [Conclusion]This experiment will provide the theoretical basis for study of hydrogel.

关 键 词：木薯淀粉 水凝胶 溶胀性能 

分 类 号：O633[理学—高分子化学]