淀粉功能化Fe_3O_4纳米簇球的制备与表征

Preparation and characterization of starch-functionalized Fe_3O_4 nanocluster sphere

以淀粉为表面活性剂,利用乙二醇溶剂热法一步制备了Fe3O4纳米簇球.采用X射线衍射仪、傅立叶变换红外光谱仪、扫描电镜等分析了产物的结构;采用热重分析仪测定了其热稳定性.结果表明:所得产物为直径约为230nm的簇球结构,构成簇球的纳米粒子直径约为10nm;引入淀粉成功地改善了产物的纳米结构和表面性能.合成的Fe3O4纳米簇球具有独特的结构和表面性能,在生物领域具有潜在的应用前景.

Fe3O4 nanocluster sphere was prepared by one-step solvothermal route in glycol with starch as the surfactant. The structure of as-prepared product was analyzed by means of X-ray diffraction, Fourier transform infrared spectrometry, and scanning electron microscopy, and its thermal stability was evaluated by thermogravimetric analysis. Results indicate that as-pre pared nanocluster sphere like structure has a d compromising the cluster sphere have a diamet helps to effectively improve the nanostructure As-obtain may find ed Fe3O4 nanocluster sphere possess promising application in the field of b iameter of about 230 nm, and the nanoparticles er of about 10 nm. Besides, introducing starch and surface properties of as-prepared product. es unique structure and surface properties and iology.