利用南瓜蒸煮液绿色制备纳米银及其抑菌性能的研究

目的 以南瓜蒸煮液和AgNO3为原料，烷基糖苷(APG)为表面活性剂，以微波加热绿色制备纳米银溶胶，研究其制备工艺、性能和抑菌效果。方法 以单因子对纳米银的制备进行优化。通过紫外-可见吸收光谱(UV-vis)、透射电镜(TEM)、能量色谱(EDS)和X射线衍射(XRD)等方法对合成纳米银的特征吸收峰、形貌以及稳定性等进行分析，并考察纳米银对大肠杆菌(E.coli)和金黄色葡萄球菌(S.aureus)的抑菌性能。结果 纳米银制备适宜的优化工艺条件:在南瓜蒸煮液体积为40 mL情况下，AgNO3的初始质量浓度为1.2 g/L、pH值为13、微波加热时间为60 s。经优化后，所制备的纳米银的UV-vis光谱在406 nm处出现强的特征吸收峰，EDS色谱进一步证实了纳米银的存在。纳米银为球形，平均粒径为13.4 nm，粒径小，分散性和稳定性好。抗菌试验表明，不同质量浓度的纳米银对E.coli和S.aureus均有较强的抑制和杀灭效果，对E.coli的MIC值和MBC值分别为5 mg/L和10 mg/L，对S.aureus的MIC值和MBC值分别为40 mg/L和320 mg/L。结论 该AgNPs对革兰氏阴性和革兰氏阳性细菌具有抗菌能力，在食品包装中具有较好的应用前景。

Green Preparation of AgNPs by Pumpkin Cooking Liquid and its Antibacterial Properties

The work aims to prepare nano-silver sol by microwave heating with pumpkin cooking liquid and AgNO3 as raw materials and APG as surfactant to study its preparation process, performance and antibacterial effect. The preparation of AgNPs was optimized by single factor. UV-vis, TEM, EDS, and XRD were used to analyze the characteristic absorption peaks, morphology, structure and stability of the synthesized silver nanoparticles. The antibacterial properties of AgNPs against E.coli and S.aureus were determined. The optimum technological conditions for preparation of AgNPs were as follows:in 40 mL of pumpkin cooking liquid, AgNO3 initial concentration 1.2 g/L, pH value 13, microwave heating time 60 s. After optimization, the UV-vis spectra of the prepared AgNPs showed strong characteristic absorption peaks at 406 nm, and the EDS spectrum further confirmed the existence of AgNPs. AgNPs were spherical with an average particle size of 13.4 nm, small particle size and good dispersion and stability. The antibacterial test showed that AgNPs of different concentrations had strong inhibition and killing effect on E.coli and S.aureus. The MIC and MBC of E.coli were 5 mg/L and 10 mg/L, respectively, and the MIC and MBC of S.aureus were 40 mg/L and 320 mg/L, respectively. The AgNPs has antibacterial ability against G- and G+ bacteria and has good application prospects in food packaging.