KH560@ZnO掺杂淀粉复合材料的制备及其抑菌特性  

Preparation and antibacterial properties of KH560@ZnO doped starch composites

作　　者：贺非凡 胡飞[1] HE Feifan;HU Fei(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《精细化工》2021年第5期920-927,共8页Fine Chemicals

基　　金：国家自然科学基金重点项目(U1501214)。

摘　　要：采用γ-(2,3-环氧丙氧)丙基三甲氧基硅烷(KH560)改性水热法制备纳米ZnO,然后通过熔融共混方式将其掺入淀粉基底,获得KH560@ZnO淀粉复合材料,研究复合材料组成、微观形貌,分子构造、光电特性及相应作用规律,初步探索复合材料抑制大肠杆菌的效果。结果表明,纳米ZnO粉体形貌均一,具有较高的结晶度,平均粒径约85nm,KH560对纳米ZnO的接枝率为10.09%。进一步将改性纳米ZnO与淀粉基底键合连接,复合材料基本维持晶型构造,采用KH560对纳米ZnO改性提高了纳米ZnO在淀粉中的分散程度及稳定性。随着KH560@ZnO含量的增加,复合材料光致发光强度、紫外屏蔽性能和抑制大肠杆菌的能力提升,但透光率呈下降趋势。KH560@ZnO在淀粉材料中掺杂量为10%(以淀粉质量为基准,下同)时,复合材料对大肠杆菌的抑菌率约95%。Nano-ZnO prepared by hydrothermal method was modified by γ-(2,3-epoxypropoxy)propytrimethosysilane(KH560) to obtained KH560@ZnO. Then, KH560@nano-ZnO starch composites were obtained via doping KH560@ZnO into starch by melt blending method. The composition microscopic morphology, molecular structure, photoelectric characteristics and corresponding law of action of composites were studied. And the inhibitory effect of composites for E. coli was initially explored. The results showed that the prepared nano-ZnO powder had uniform morphology and higher crystallinity with an average particle size of about 85 nm. The grafting rate of KH560 to nano-ZnO was 10.09%. The modified nano-ZnO was further bonded to the starch. The composites basically maintained the crystal structure. The dispersion degree and stability of nano-ZnO in starch were improved by KH560 modification. With the increase of KH560@ZnO content, the photoluminescence intensity, ultraviolet shielding performance and ability of inhibiting E. coli of the composites increased, but the light transmittance displayed a declining trend. When the content of KH560@ZnO was 10% (the mass of starch), the antibacterial rate of the composite to E. coli was about 95%.

关 键 词：淀粉 纳米ZNO KH560 光生电子 抑菌性 功能材料 

分 类 号：TB332[一般工业技术—材料科学与工程]