| 魔芋葡甘聚糖/MgO纳米复合材料的制备与表征 |
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| 引用本文： | 田大听,王丹,山曼.魔芋葡甘聚糖/MgO纳米复合材料的制备与表征[J].安徽农业科学,2008,36(12):4953-4955. |
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| 作者姓名： | 田大听 王丹 山曼 |
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| 作者单位： | 湖北民族学院化学与环境工程学院,湖北恩施,445000 |
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| 基金项目： | 湖北省教育厅自然科学重点项目(D200629003);湖北民族学院自然科学重大项目. |
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| 摘 要： | 目的]研究纳米复合材料的制备及表征,以期制备一种新型食品包装材料。方法]以魔芋葡甘聚糖(KGM)为基体,以纳米MgO为原料,采用共混法制得KGM/MgO纳米复合物。通过傅立叶红外光谱(FTIR)、热重分析(TG)、透射电镜(TEM)等手段对该复合物进行了表征。结果]FTIR表明,纳米MgO粒子对KGM分子中某些特征官能团的波数影响比较大,纳米MgO和KGM之间存在较强的相互作用。E电镜表明,纳米MgO在复合材料中的分散性较好。制备的KGM/MgO纳米复合材料的热稳定性高于KGM薄膜。纳米MgO的加入对复合膜的力学性能有所提高。结论]用共混法成功制得了KGM/MgO纳米复合材料,为制备新型食品包装材料提供技术支撑。
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| 关 键 词： | 魔芋葡甘聚糖 纳米MgO 纳米复合材料 共混 |
| 文章编号： | 0517-6611(2008)12-04953-02 |
| 修稿时间： | 2008年2月25日 |
Preparation and Properties of Konjac Glucomannan/MgO Nanocomposites |
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| TIAN Da-ting.Preparation and Properties of Konjac Glucomannan/MgO Nanocomposites[J].Journal of Anhui Agricultural Sciences,2008,36(12):4953-4955. |
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| Authors: | TIAN Da-ting |
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| Abstract: | Objective] The objective of the research was to study the preparation and characterization of Nanocomposites so as to prepare a new food wrapper.Method] With Konjac glucomannan(KGM) as a matrix and nanoparticles as raw material,KGM/MgO Nanocomposites was obtained by blending method.The nanocomposites were characterized by Fourier transform infrared spectra(FTIR),thermogravimetry(TG),and transmission electron microscopy(TEM).Result] FTIR determination showed that MgO nanocomposites had great effect on the wave number of some functional group characteristic in KGM molecule.There was a stronger interaction between MgO nanocomposites and KGM.TEM electron microscopy showed that MgO nanocomposites had good decentralization in composites.The thermostability of prepared KGM/ MgO nanocomposites was better than that of the KGM film.Addition of MgO increased the mechanical properties of the compound film.Conclusion] KGM/MgO nanocomposites was prepared successfully by blending method,which provided the technique support for preparing the new food wrapper. |
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| Keywords: | Konjac glucomannan(KGM) Nano-MgO Nanocomposites Blending |
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