W/O型微乳法制备淀粉基纳米粒

Preparation of Cross linked Starch Nanoparticles in W/O microemulsion

在正己烷、Span60和NaOH水溶液的W/O型淀粉微乳液中,进行淀粉与环氧氯丙烷交联反应制备淀粉微球,用质量分数为1%的淀粉水浆液制备出微球的流体力学半径Rh为708～113nm,其中粒径不超过100nm的纳米粒在整个微粒体系中占69%,平均粒径为922nm。TEM和DLS结果表明,制得的微粒呈圆球形,且微粒的流体力学半径随淀粉水浆液浓度的增加而增大并分布变宽,淀粉水浆液的浓度低有利于淀粉基纳米粒的形成。

Starch nanoparticles have been prepared from epichlorohydrin cross linked starch in W/O microemulsion of n hexane, surfactant(Span 60) and aqueous starch. The morphology and size distribution of sphe rical nanoparticles, investigated by TEM and dynamic light scattering(DLS), have been correlated with starch concentration. The results show that the starch nanoparticles were spherical and their radius increased and distribution became broader with the increase of starch concentration. The diameter of the nanoparticles ranged from 15 6 to 226 nm with an average of 92 2 nm. The diameter of 69% of the particles was less than 100 nm.