淀粉纳米晶的制备及其结构研究  

Preparation and morphology structure analysis of starch nanocrystals

作　　者：曲远 邢阳阳[2] 刘国峰[2] 

机构地区：[1]大连市第八中学,辽宁大连116022 [2]大连工业大学纺织与材料工程学院,辽宁大连116034

出　　处：《聚酯工业》2015年第6期20-23,共4页Polyester Industry

摘　　要：通过硫酸酸解法从淀粉中分离出淀粉纳米晶粒。采用X射线衍射、红外光谱、扫描电子显微镜和透射电子显微镜对淀粉纳米晶的结构进行了表征,并根据产率和结晶度综合分析确定了最佳工艺。结果表明,随着酸解的不断进行,结晶度不断增加,酸解5 d后,微晶尺寸在40~100 nm,淀粉纳米晶的产率为8.29%,结晶度为39.41%。淀粉纳米晶的最佳工艺条件是：硫酸浓度3.16 mol/L、酸解温度45℃、酸解时间5 d。Starch nanocrystals were prepared by sulfuric acid hydrolysis of natural starch. The morphology and structure of starch nanocrystals were characterized using X-ray diffraction（ XRD）,fourier transform infrared spectroscopy（ FT-IR）,scanning electron microscopy（ SEM） and transmission electron microscopy（ TEM）. According to a comprehensive analysis of yield and crystallinity,the optimum process was determined. The results show that with the increase of acid hydrolysis time,the crystallinity was increased. Acid hydrolysis for 5 days,the crystallite size was between 40 ~ 100 nm,the yeild was 8. 29%,and the crystallinity was 39. 41%. The optimum process conditions of starch nanocrystals were that the concentration of sulfuric acid was 3. 16 mol / L,the acid hydrolysis temperature was 45 ℃,and acid hydrolysis time was 5 days.

关 键 词：淀粉纳米晶 酸解法 形态 

分 类 号：TB383.1[一般工业技术—材料科学与工程]