反相乳液法制备磁性木薯淀粉微球的研究

Study on the Preparation of Magnetic Cassava Starch Microspheres by Inverse Emulsion Polymerization

以木薯淀粉为壳基材,自制的表面改性纳米Fe3O4为核物质,采用反相乳液法制备磁性木薯淀粉微球。研究了淀粉乳质量分数、淀粉核磁质量比、油水体积比、反应时间和反应温度对制备磁性木薯淀粉微球的影响。通过正交试验得到最佳反应条件为:淀粉乳质量分数8.0%、m(淀粉)︰m(Fe3O4)=13.3︰1.0、V(油)︰V(水)=8.0︰1.0、反应时间2.0 h、反应温度60.0℃,在该条件下制备的磁性木薯淀粉微球的平均粒径为13.6μm,铁含量为7.1%,红外光谱显示磁性微粒Fe3O4成功包埋在淀粉壳层中。

The magnetic cassava starch microspheres were prepared by inverse emulsion polymerization with cassava starch as shell materials and surface-modified magnetite made by ourselves as core. The effects of concentration of starch solution, mass ratio of starch to magnetite, volume ratio of oil to water, reaction time and reaction temperature on the average diameter of mierospheres and magnetite contents were investigated. The results show that the optimal condition was that the reaction correspond to starch concentration 8.0 wt.%, the mass ratio of starch to magnetite 13.3 ： 1.0, the volume ratio of O/W 8.0 ： 1.0, the reaction time 2.0 h, the reaction temperature 60.0 %, and the average diameter and magnetite were 13.6 μm and 7.1%, respectively. The structure was characterized by Fourier transform infrared spectroscopy （FTIR）, results show that Fe3O4 was successfully embedded into starch shell.