红薯淀粉交联微球的制备及表征  

Preparation and Characterization of Sweet-Potato Starch Crosslinking Microspheres

作　　者：张常虎[1] 刘振[1] 

机构地区：[1]西安文理学院化学与化学工程学院,陕西西安710065

出　　处：《化学与生物工程》2014年第10期43-46,共4页Chemistry & Bioengineering

基　　金：西安市科技计划项目(CX12189WL30);陕西省分析化学重点学科基金资助项目(09007002)

摘　　要：以红薯淀粉为原料、N,N-亚甲基双丙烯酰胺(MBAA)为交联剂、Span-60和Tween-60为乳化剂、环己烷和三氯甲烷为油相、硝酸铈铵为引发剂,采用反相悬浮聚合法制备红薯淀粉交联微球,分别采用傅立叶变换红外光谱仪和扫描电子显微镜表征了其结构和形貌,通过单因素实验确定红薯淀粉交联微球的最佳制备条件为:淀粉溶液浓度10%、MBAA用量0.4g、油水比5∶2、引发剂用量0.25g。Using sweet-potato starch as raw material,N,N-methylenebisacrylamide（MBAA）as crosslinking agent,Span-60 and Tween-60 as emulsifying agents,cyclohexane and chloroform as oil phases,ammonium ceri-um nitrate as initiator,the sweet-potato starch crosslinking microspheres were prepared by inverse suspension polymerization.The structure and morphology of the starch microspheres were characterized by FTIR and SEM,respectively.The optimum preparation conditions were obtained by single factor experiment as follows：the concentration of starch solution 5%,the amount of MBAA 0.4 g,the volume ratio of oil to water 5∶2,the amount of initiator 0.25 g.

关 键 词：红薯淀粉 N N-亚甲基双丙烯酰胺(MBAA) 交联微球 制备 反相悬浮聚合 表征 

分 类 号：O636.9[理学—高分子化学]