| 磁性淀粉复合微球的制备及其性质 |
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| 引用本文： | 钱斯日古楞,王红英. 磁性淀粉复合微球的制备及其性质[J]. 大连工业大学学报, 2003, 22(3) |
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| 作者姓名： | 钱斯日古楞 王红英 |
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| 作者单位： | 大连轻工业学院,生物与食品工程学院,辽宁,大连,116034;大连轻工业学院,生物与食品工程学院,辽宁,大连,116034 |
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| 摘 要： | 采用乳化复合技术制备出粒径为50～370nm,粒径分布均匀,分散系数为0.2738,具有磁核的淀粉复合微球。该微球呈球形,其表面富含羧基和羟基,在水介质中形成均匀稳定的分散液,在磁场强度为0.05Wb/m2的弱磁场中具有强磁响应性。制备磁性微球的最佳制备条件为:淀粉用量为124.95mg/mL,氯化亚铁用量为53.00mg/mL,pH值大于9.73。
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| 关 键 词： | 磁性复合微球 淀粉 |
Preparation of magnetic starchy composite microspheres and its characteristics |
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| Abstract: | The magnetic starchy composite microspheres was prepared, containing magnetite cores surrounded by chemisorbed starch ,50-370?nm in diameter, distributed uniformly. They have good magnetic responsibility in the presence of magnetic field and good dispersion stability in water. The optimum preparation condition is as follows: mass concentration of starch and ferrous are 124.95?mg/mL and 53.00?mg/mL respectively, pH value of solution is higher than 9.73. |
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| Keywords: | magnetic composite microspheres starch |
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