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在超声波作用下 ,分别制备了不同浓度茯苓多糖 (PC3)、黄原胶、魔芋多糖等多糖的纳米 Si O2 复合体 ,并用红外光谱对其进行了表征。结果表明 :用多糖处理的纳米 Si O2 的某些特征吸收峰的强度明显减弱或消失 ,Si- O键的特征吸收峰向低波数方向移动 ,且随着多糖浓度增大 ,向低波数方向移动增大。并对三种多糖与纳米 Si O2 的作用机理进行了初步探讨。
Under the action of ultrasonic wave, nano-Si O2 complex with different concentrations of polysaccharide such as tuckahoe (PC3), xanthan gum and konjac polysaccharides was prepared and characterized by FTIR. The results showed that the intensity of some characteristic absorption peaks of the nano-Si O2 treated with polysaccharides obviously decreased or disappeared, and the characteristic absorption peak of Si-O bonds shifted to the low wave number direction. As the polysaccharide concentration increased, Increase. The mechanism of action of three polysaccharides and nano-Si O2 was also discussed.