【摘要】 在KMnO4和葡萄糖水溶液体系中,用一步水热法控制合成了介孔MnCO3纳米纺锤体,通过焙烧MnCO3前驱体可以得到介孔纳米MnO2,且保持了原有的纺锤体形貌.用X射线衍射(XRD)、傅里叶变换红外(FTIR)光谱、扫描电镜(SEM)、透射电镜(TEM)和N2吸附-脱附(BET)对制备的样品进行了形貌和结构的表征.并对反应时间、反应物浓度等对产物形貌的影响进行了研究.实验结果表明,反应时间和葡萄糖的浓度对MnCO3前驱体的尺寸和形貌具有重要影响,MnCO3纵横比可从1.35:1到2.89:1之间改变.并初步探讨了介孔MnO2纺锤体的生长机制,MnO2孔的形成是由于焙烧葡萄糖降解形成的纳米碳颗粒所致.更多还原

【Abstract】 We synthesized mesoporous MnO 2 nanospindles by a one-step hydrothermal process in an aqueous solution of KMnO4 and glucose.The structure,morphology,purity,and size of the products were characterized by X-ray diffraction (XRD),Fourier transform infrared (FTIR) spectroscopy,transmission electron microscopy (TEM),high resolution transmission electron microscopy (HRTEM),scanning electron microscopy (SEM),and nitrogen adsorption/desorption (BET) measurements.The reaction time and concentrations of glucose influenced the final structures and shapes of the MnO2 nanospindles.The length to diameter ratio of the MnCO3 precursor nanospindles can be easily tuned from 1.35:1 to 2.89:1.A possible formation mechanism for the mesoporous MnO2 nanospindles is proposed and discussed.更多还原