淀粉基炭微球的制备及结构分析  

Preparation and Structure Analysis of Starch-based Carbon Microsphere Materials

作　　者：杜思红[1] 付晓亭[1] 王成扬[1] 乔志军[1] 陈明鸣[1] 

机构地区：[1]天津大学化工学院,绿色合成与转换教育部重点实验室,天津300072

出　　处：《材料导报》2013年第16期100-103,共4页Materials Reports

基　　金：国家973项目(2012CB720302);国家自然科学基金(51172160);国家863计划资助项目(2011AA11A232);天津市应用基础与前沿技术研究计划重点基金(12JCZDJC27000)

摘　　要：以马铃薯淀粉为原料,采用磷酸氢二铵进行稳定化处理,然后通过炭化制得了淀粉基炭微球。采用SEM、TEM、XRD和N2吸附实验对所制得的炭微球的形貌和结构进行了表征。研究表明,实验所制备的炭微球成功地保持了原料淀粉的天然球形形貌,其碳质结构具有典型的无定形结构特点,但在其无序结构周围存在着一些炭微晶。炭微球的BET比表面积为554m2/g,总孔容为0.26cm3/g。同时,通过FT-IR对磷酸氢二铵的稳定化机理进行初步的分析,结果表明,磷酸氢二铵对淀粉的化学脱水反应具有较好的催化作用,有利于淀粉在稳定化、炭化过程中保持原有球形颗粒结构。Carbon microspheres were prepared by carbonization of the ammonium monohydric phosphate stabi lized potato starch. The carbonaceous morphologies, structures and pore textures of carbon microspheres were ana- lyzed by SEM, TEM, XRD and N2 sorption. The results show that original granule shape of the raw potato starch materials has been well preserved. The carbon microspheres possess a typical amorphous structure. However, some carbon micro-crystallites are observed to stack around the amorphous carbon. The BET surface area and total pore vo- lume of the carbon microspheres are 554 mz/g and 0. 26 cm3/g, respectively. Additionally, the stabilization mecha- nism of the ammonium monohydrie phosphate was investigated by FT-IR. Experimental results show that ammonium monohydric phosphate has an excellent catalysis for the chemical dehydration reaction of the starch, which is in favor of keeping the original globular shape of potato starch during the stabilization and carbonization processes.

关 键 词：磷酸氢二铵 马铃薯淀粉 稳定化机理 炭微球 

分 类 号：TQ174[化学工程—陶瓷工业]