采用天草柑果皮提取液制备纳米银
目的 用天草柑果皮制备纳米银, 并优化其合成工艺条件。方法 以纳米银得率为指标, 采用单因素和正交试验对反应时间、温度和AgNO3浓度进行优化。进一步考察上述反应条件对提取液还原率、所得纳米银的平均粒径、粒径分布和zeta电位值的影响。结果 各因素对纳米银得率的影响主次顺序为反应温度>AgNO3浓度>反应时间。反应最佳条件为反应时间2 h、反应温度90 ℃、AgNO3浓度10 mmol/L。在优化条件下, 提取液对Ag+的还原率为91.1%, 所得纳米银的平均粒径为29.8 nm, 且zeta电位为(?30.8±0.10) mV。结论 所得纳米银具有较为均匀的粒径, 且在水溶液中可稳定分散, 可用做抗菌填料加入食品包装中。
Objective To prepare silver nanoparticles from Amakusa peel extract and optimize its process conditions. Methods Using yield of silver nanoparticles as an index, single-factor and orthogonal experiments were used to optimize the reaction conditions of reaction time, temperature, and AgNO3 concentration. Furthermore, the effects of the above reaction conditions on the reduction ratio of the extract, the average particle size, size distribution and zeta potential of the synthesized silver nanoparticles were investigated. Results The effects of the factors on the reaction yield of silver nanoparticles were as follow: temperature>AgNO3 concentration>reaction time. The optimum reaction conditions were reaction time of 2 h, reaction temperature of 90 ℃, and AgNO3 concentration of 10 mmol/L. Under the optimum conditions, the reduction ratio of the extract reached 91.1%, while the synthesized silver nanoparticles had an average particle size of 29.8 nm with a narrow distribution, and a zeta potential value of (?30.8±0.10) mV. Conclusion The synthesized silver nanoparticles have a uniform particle size, satisfied dispersibility and good stability, which can be used as antibacterial filler for food package.
标题：采用天草柑果皮提取液制备纳米银
英文标题：Synthesis of silver nanoparticles using Amakusa peel extract
作者：
于嘉伦 西南大学食品科学学院
徐丹 西南大学食品科学学院
王婷 西南大学食品科学学院
陈晓 西南大学食品科学学院
中文关键词:纳米银,天草柑果皮,还原,粒径,zeta电位,
英文关键词:silver nanoparticle,Amakusa peel,reduction,particle size,zeta potential,
发表日期：2018-04-10
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