肉类食品中磺胺类磁性纳米微粒的制备及其性能研究  

Preparation and Magnetic Performance of Magnetic Nanoparticles—precursor of Sulfonamide Core-shell Magnetic Molecularly Imprinted Polymer Microspheres

作　　者：袁亮[1] 黄镭[1] 熊舟翼[2] 熊汉国[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]华中农业大学楚天学院,武汉430205

出　　处：《肉类研究》2011年第1期50-53,共4页Meat Research

摘　　要：Fe3O4磁性纳米粒子作为一种新型多功能材料,因其独特的磁学特性被广泛应用于材料及生物医学等领域。通过共沉淀法制备Fe3O4磁性纳米粒子,聚乙二醇(PEG)进行改性,通过计算机模拟Fe3O4晶体结构,红外光谱对样品进行分析,并进一步进行流变学、磁光性等性能研究。期望可以将磁纳米粒子与分子印迹技术相结合,制备出用于快速检测肉类食品中磺胺残留的新型磁性分子印迹材料。Fe3O4 magnetic nanoparticles developed in recent years have been widely used in the collection or separation of bioactive matter, targeted drug delivery, and disease＇s diagnoses or therapy. In this study, Fe3O4 magnetic nanoparticles ware prepared by liquid-state Co-precipitation method and modified by polyethylene glycol （PEG）. The crystal structure was researched through computer simulation and the infrared spectra of the samples provided a basis analysis. It was looking forward to using the nanoparticles to molecularly imprinted polymer for quick determination of pesticide residues.

关 键 词：Fe3O4磁性纳米微球 共沉淀法 模拟 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程] TB383.1[轻工技术与工程—食品科学与工程]