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以甘露低聚糖(MOS)和Fe3O4为原料制备甘露低聚糖磁性微球。以磁性微球的平均粒径和磁响应性为考察指标,通过单因素实验,考察了甘露低聚糖量、交联时间、交联温度和环氧氯丙烷(ECH)的量对产物的影响,运用红外光谱(IR)和扫描电镜(SEM)对产物进行了表征。最后通过正交实验确定最佳工艺条件为:甘露低聚糖浓度为0.01g/mL,交联时间为60min,交联温度为60℃,环氧氯丙烷的用量为8mL。
Mannan oligosaccharide magnetic microspheres were prepared from mannan oligosaccharide (MOS) and Fe3O4. The average particle size and magnetic responsiveness of the magnetic microspheres were taken as indexes to investigate the effect of the amount of oligosaccharides, the crosslinking time, the crosslinking temperature and the amount of epichlorohydrin (ECH) on the product by single factor experiments , The product was characterized by infrared spectroscopy (IR) and scanning electron microscopy (SEM). Finally, the optimum conditions were determined by orthogonal experiments: the concentration of mannooligosaccharides was 0.01g / mL, the crosslinking time was 60min, the crosslinking temperature was 60 ℃, the dosage of epichlorohydrin was 8mL.