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机构地区:[1]山西农业大学食品科学与工程学院,山西太谷030801
出 处:《山西农业大学学报(自然科学版)》2013年第3期214-217,共4页Journal of Shanxi Agricultural University(Natural Science Edition)
基 金:山西省自然科学基金(2011011032-1)
摘 要:以山西老陈醋醋醅中分离的一株地衣芽孢杆菌菌体(Bacillus licheniformis)作为还原剂,以氯金酸(HAuCl4)为原料,采用生物法合成纳米金粒子。研究结果显示,通过紫外可见分光光度法、X射线衍射和透射电子显微镜镜进行了表征后,分析得到合成的纳米金的紫外吸收峰值为545nm,其粒径为15(±28%)nm,其结晶呈球形,为面心立方结构。X射线衍射仪表征图谱与已报道的纳米金图谱一致。The bacterium Bacillus licheniformis was isolated from the fermentative crude grains of Shanxi mature vinegar and was used as the reducing agent,HAuCl4 as raw material,to synthesize the gold nanoparticles.The characteristics of synthesized gold nanoparticles were analyzed with UV-vis spectroscopy,scanning electron microscopy(SEM) and X-ray diffraction(XRD).The absorbance peak of nanoparticles was observed at 545 nm in UV-vis spectroscopy and the grain diameters were 15(±28%) nm.The shape of gold nanoparticles was spherical and face centered cubic structure(FCC).The X-ray diffraction(XRD) patterns displayed in this study were consistent with earlier reports.
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