文献类型：期刊文献

中文题名：木薯淀粉基质水凝胶的制备及溶胀性能研究

英文题名：Study on the Preparation and Swelling Properties of Hydrogel with Cassava Starch Substrate

作者：刘继伟[1];谷长生[2];宋文东[2];郝晓敏[2,3]

机构：[1]东北石油大学化工学院,黑龙江大庆150001;[2]广东海洋大学应用化学系,广东湛江524088;[3]哈尔滨工业大学应用化学系,黑龙江哈尔滨150001

年份：2010

卷号：38

期号：14

起止页码：7696

中文期刊名：安徽农业科学

外文期刊名：Journal of Anhui Agricultural Sciences

收录：北大核心2008、北大核心

基金：2008年广东省第三批科技计划项目;湛江市海洋与渔业环境监测站项目(0810014)

语种：中文

中文关键词：木薯淀粉;水凝胶;溶胀性能

外文关键词：Cassava starch; Hydrogel; Swelling properties

中文摘要：[目的]研究以木薯淀粉为基质水凝胶的制备。[方法]以水凝胶溶胀性能为指标,研究引发剂用量,交联剂用量、单体用量、温度、pH值对水凝胶溶胀性能的影响。[结果]最佳工艺条件为:引发剂硝酸铈铵(CAN)为0.2g、交联剂N,N′-亚甲基双丙烯酰胺(BIS)为0.4g、单体乙烯基吡咯烷酮(NVP)为1.2ml。水凝胶的溶胀最佳温度为25℃,酸碱度对水凝胶的溶胀性影响不明显。[结论]为水凝胶的研究提供理论依据。

外文摘要：[Objective]The research aimed to study the preparation of hydrogel on cassava starch. [Method]Using the swelling properties of hydrogel as an index,the effects of quantity of CAN,quantity of BIS,monomer quantity,temperature and pH value on the swelling properties of hydrogel were studied. [Result]The optimal preparation technique was as follows：quantity of CAN was 0. 2 g,quantity of BIS was 0. 4 g and quantity of NVP was 1. 2 ml. The optimal temperature of hydrogels swelling was 25 ℃ and the influence of acidity on the swelling prosperity hydrogel was not obvious. [Conclusion]This experiment will provide the theoretical basis for study of hydrogel.