β-甲壳质纳米颗粒的制备与热稳定性

Preparation,Characterization and Thermostability of Nanoparticles of β-Chitin

鱿鱼软骨为原料，用微乳液与超声技术，在由聚氧乙烯醚、正辛烷和水组成的乳状液中，60℃超声条件下酸解，制得β-甲壳质纳米材料。结果表明，适宜的酸解用酸浓度为1．2-2．2mol／L。采用X射线衍射（XRD）、红外光谱（IR）对产物进行了表征。透射电子显微镜（TEM）分析表明，酸的浓度对产物的形貌和粒度有较大影响。热分析结果表明，β-甲壳质纳米颗粒在200℃以下是稳定的，随着温度的升高，β-甲壳质纳米颗粒逐步分解，700℃时只剩余少量灼烧残渣。

Nanosized E-chitin was prepared by acidolysis method at 60℃. The microemulsion was composed of of squid pen in microemulsion using ultrasonic polyoxyethylene ether, octane and water. The results indicated that the appropriate acid concentration is 1.2-2. 2 mol/L. The samples were characterized by means of XRD and IR. TEM analysis indicated that the acid concentration affects significantly the shape and granularity of the particles. Thermal analysis results of β-chitin nanoparticles indicated that β-chitin is stable under 200℃ and decomposes gradually with the rise in temperature. Only a little residue remained when the temperature reached 700℃.