纳米级淡水珍珠粉的制备研究

Preparation ofNano-scale Freshwater Pearl Powder

目的:通过机械球磨法制备纳米级淡水珍珠粉。方法:采用机械球磨法制备纳米级淡水珍珠粉,通过激光粒度分析仪、扫描电镜、透射电镜分析珍珠粉粒径;运用凯氏定氮法以及参照GB/T 5009.124-2003(食品中氨基酸的测定)对研磨前后珍珠粉中蛋白质和氨基酸含量进行比较分析。结果:以无水乙醇为分散介质,经湿式球磨法研磨后珍珠粉达到纳米级,其中蛋白质和氨基酸含量没有发生明显变化。结论:以无水乙醇为液体介质,应用湿式球磨法可以将珍珠粉研磨成纳米级。

Objective：To prepare nano-scale pearl powder by mechanical ball milling method.Methods：The size of nano-scale freshwater pearl powder was analyzed by laser particle size analyzer（LPSA）,scanning electron microscope（SEM）and transmission electron microscopy（TEM）.The protein and amino acid content of freshwater pearl powder were analyzed and compared by Kjeldahl method referred to the determination of amino acids in foods（GB/T 5009.124-2003）.Results：Micro-pearl powder can be ground into nano-scale by wet ball milling method using absolute ethanol as the medium,which did not change the protein and amino acid content significantly.Conclusion：Nano-scale pearl powder can be prepared by mechanical ball milling method by using absolute ethanol as the medium.