摘要
以性质温和、无毒的食品级蔗糖酯作为表面活性剂,用六水合硝酸锌和氢氧化钠为主要原料通过搅拌超声一步法制备纳米氧化锌,并研究了各种反应条件对纳米氧化锌粒径的影响。在氢氧化钠与硝酸锌的浓度比值2.0、硝酸锌浓度0.4 mol/L、搅拌时间70 min、反应温度70℃、超声粉碎时间15 min、超声粉碎功率400 W和蔗糖酯添加量0.2 g/L的条件下得到了平均粒径为71.97 nm的纳米氧化锌颗粒。
Nano Zn O was synthesized from sodium hydroxide and zinc nitrate hexahydrate with mild, non-toxic food grade sucrose esters as surfactant by stirring and ultrasound one-step way. The effects of different factors on particle size were investigated. Optimum synthesis conditions of sucrose ester-ZnO were chosen as followings： the ratio of C_（NaOH） and C_（Zn（OH）_2）was 2.0, C_（Zn^（2＋）） was 0.4 mol/L, stirring time was 70 min, reaction temperature was 70 ℃, ultrasonic time was 15 min, ultrasonic power was 400 W and additive amount of sucrose esters was 0.2 g/L. The average size of nano Zn O was determined to be 71.97 nm.
出处
《食品工业》
CAS
北大核心
2015年第12期113-116,共4页
The Food Industry
基金
广西大学科研基金资助项目(XJZ110663)
