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以木薯淀粉(St)和自制纳米表面改性Fe3O4(M)微粒为主要原料,采用反相乳液聚合法制备了磁性木薯淀粉微球(MSt),并通过红外光谱(FT-IR)、X射线衍射(XRD)、透射电镜(TEM)、同步热分析(TG-DSC)和振动样品磁强计(VSM)等手段对磁性木薯淀粉微球进行结构性能分析和反应机理探讨。结果表明,FT-IR分析显示磁性微粒Fe3O4与淀粉成功发生交联反应;TEM和XRD分析显示微球具有以Fe3O4为核淀粉为壳的核壳结构;TG-DSC分析表明微球的热稳定性相比原淀粉略有降低;微球的饱和磁化强度为7.07emu/g,磁化率为3.005×10-6emu/Oe,微球具有磁响应性和超顺磁性。该微球反应历程符合自由基聚合机理。
Magnetic tapioca starch microspheres (MSt) were prepared by reversed-phase emulsion polymerization using tapioca starch (St) and self-made nano-scale modified Fe3O4 (M) as the main raw material and characterized by FT-IR, The properties of magnetic tapioca starch microspheres and the reaction mechanism were investigated by XRD, TEM, TG-DSC and VSM. The results showed that the cross-linking reaction of Fe3O4 with starch was successfully observed by FT-IR. TEM and XRD showed that the microspheres had a core-shell structure with Fe3O4 as nucleus starch. TG-DSC analysis showed that the thermal stability Which is slightly lower than that of native starch. The saturation magnetization of the microspheres is 7.07emu / g and the magnetic susceptibility is 3.005 × 10-6emu / Oe. The microspheres have magnetic response and superparamagnetism. The microsphere reaction process in line with the free radical polymerization mechanism.