魔芋葡甘聚糖/MgO纳米复合材料的制备与表征

[目的]研究纳米复合材料的制备及表征,以期制备一种新型食品包装材料。[方法]以魔芋葡甘聚糖(KGM)为基体,以纳米MgO为原料,采用共混法制得KGM/MgO纳米复合物。通过傅立叶红外光谱(FTIR)、热重分析(TG)、透射电镜(TEM)等手段对该复合物进行了表征。[结果]FTIR表明,纳米MgO粒子对KGM分子中某些特征官能团的波数影响比较大,纳米MgO和KGM之间存在较强的相互作用。E电镜表明,纳米MgO在复合材料中的分散性较好。制备的KGM/MgO纳米复合材料的热稳定性高于KGM薄膜。纳米MgO的加入对复合膜的力学性能有所提高。[结论]用共混法成功制得了KGM/MgO纳米复合材料,为制备新型食品包装材料提供技术支撑。

Preparation and Properties of Konjac Glucomannan/MgO Nanocomposites

[Objective] The objective of the research was to study the preparation and characterization of Nanocomposites so as to prepare a new food wrapper.[Method] With Konjac glucomannan(KGM) as a matrix and nanoparticles as raw material,KGM/MgO Nanocomposites was obtained by blending method.The nanocomposites were characterized by Fourier transform infrared spectra(FTIR),thermogravimetry(TG),and transmission electron microscopy(TEM).[Result] FTIR determination showed that MgO nanocomposites had great effect on the wave number of some functional group characteristic in KGM molecule.There was a stronger interaction between MgO nanocomposites and KGM.TEM electron microscopy showed that MgO nanocomposites had good decentralization in composites.The thermostability of prepared KGM/ MgO nanocomposites was better than that of the KGM film.Addition of MgO increased the mechanical properties of the compound film.[Conclusion] KGM/MgO nanocomposites was prepared successfully by blending method,which provided the technique support for preparing the new food wrapper.