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金磁微粒的制备及其催化性能 被引量:4

Preparation and catalytic performance of gold magnetic particles
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摘要 采用水热法快速制备Fe_3O_4纳米粒子,并通过表面氨基化与金纳米粒子自组装方法构建金磁微粒(Fe_3O_4@Au),优化金磁微粒的制备工艺,并表征其性能。结果表明,1%浓度的葡萄皮浸泡液制备金纳米粒子,其粒子平均粒径为7 nm,氨基化的Fe_3O_4纳米粒子可以有效固载金纳米粒子,最优制备工艺为:Fe_3O_4混悬液添加量2 m L,温度60℃,时间60 min。金磁微粒饱和磁化强度为61 emu/g,且具有良好的催化性能。 In this experiment,the Fe3O4 nanoparticles were prepared using hydrothermal method. The gold magnetic particles( Fe3O4@ Au) were formed by the Fe3O4 nanoparticles combined with gold nanoparticles using self-assembly method based on the surface amino groups. Fe3O4@ Au was characterized based on the optimization of process. The results showed that gold nanoparticles prepared by grape skin extract with 1% concentration and the average particle size were 7 nm. The Fe3O4 functionalized with amino groups could be loaded with gold nanoparticles,the optimum process combination was as follows: the addition of Fe3O4 suspension was 2 m L,the temperature was 60 ℃,and the time was 60 min. Fe3O4@ Au,whose saturation magnetization was 61 emu/g,showed strong catalytic properties.
出处 《食品工业科技》 CAS CSCD 北大核心 2017年第20期1-5,10,共6页 Science and Technology of Food Industry
基金 国家自然科学基金资助项目(31201376) 黑龙江省自然科学基金项目(C2016034) 中国博士后基金资助项目(2014T70304 2013M531009)
关键词 食品催化剂 磁性材料 金磁微粒 氨基化 food catalyst magnetic materials gold magnetic particles amination
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