柠檬酸三钠法制备胶体金的工艺条件优化  

Optimization of Preparation Technique of Colloidal Gold by Sodium Citrate Method

作　　者：李卫玲[1] 叶阳[1] 周有祥[2] 王小红[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]农业部食品质量监督检验测试中心,武汉430064

出　　处：《湖北农业科学》2010年第10期2529-2532,共4页Hubei Agricultural Sciences

基　　金：国家"863"计划(2008AA10Z416)

摘　　要：通过正交试验对柠檬酸三钠法制备单分散性胶体金的工艺条件进行了优化,同时对制备的胶体金进行贮存稳定性试验。结果表明,1%柠檬酸三钠的加入量、加热时间和pH值是影响胶体金制备的主要因素。当1%柠檬酸三钠加入量为2.0mL,加热时间为18min,pH值为7时可制备得到颗粒大小在15～20nm、大小均一的单分散性胶体金。贮存稳定性试验发现,不同的贮存条件下,胶体金的稳定性有一定的差异。In this paper, the optimal conditions for preparing colloidal gold by sodium citrate method was studied by three factors and three levels orthogonal test. The results showed that the amount of 1% sodium citrate, heating time and pH value were the major factors to affect the preparation of colloidal gold. When added 2 mL 1% sodium citrate, heated for 18min, and pH value was 7, monodispersion colloidal gold could be obtained at size of 15～20 nm. The stability of colloidal gold varied according to different storage conditions.

关 键 词：胶体金 柠檬酸三钠 正交试验 稳定性 

分 类 号：O614.123[理学—无机化学]