【摘要】 以马铃薯淀粉为原料,通过空气中210℃稳定化、氮气中600℃炭化,制备了马铃薯淀粉基炭微球。其中,稳定化处理是制备过程中的关键步骤。利用热失重分析(TGA)、X-射线衍射(XRD)、X-射线光电子能谱(XPS)和差热扫描量热法(DSC),对其稳定化机理进行了研究;并利用扫描电子显微镜(SEM)对其形貌进行了表征。结果表明:当稳定化时间足够长时(如12h),所制备的马铃薯淀粉基炭微球能够保持原淀粉的颗粒形态。这是由于在稳定化过程中,马铃薯淀粉中所含结晶水的失去导致了淀粉内微晶结构的破坏,使淀粉颗粒在进一步的炭化过程中不再发生微晶的熔融过程。更多还原

【Abstract】 Carbon spheres perfectly retaining the original morphology of potato starch were prepared by a two-step process including stabilization and carbonization.The potato starch was first stabilized at 210℃ under air,and the stabilized samples were then carbonized at 600℃ for 1h under N2 atmosphere.In the process,stabilization treatment was the main step.The mechanism of stabilization was investigated by thermogravimetric analysis,X-ray diffraction,X-ray photoelectron spectroscopy,and differential scanning calorimetry,and the morphology of the carbon spheres was characterized by scanning electron microscopy(SEM).Results show that during stabilization,the loss of water and the occurrence of decomposition and condensation reactions result in the destruction of the crystallite structure in the original potato starch.Thus,during the carbonization step,further intermolecular cross-linking makes microcrystalline melting very difficult.This promotes the formation of monodispersed carbon spheres.The SEM results show that only if the potato starch undergoes adequate stabilization treatment(e.g.,12h) before carbonization,can the carbon spheres perfectly retain the original shape of the potato starch.更多还原