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Cassava starch magnetic microsphere and preparation method thereof

A technology of cassava starch and magnetic microspheres, which is applied in the direction of magnetism of organic materials/organic magnetic materials, can solve the problems of complex preparation methods and cumbersome post-processing of magnetic starch microspheres, and achieve simple and convenient post-processing, simple preparation methods, The effect of mild reaction conditions

Inactive Publication Date: 2014-05-21
GUANGXI UNIV FOR NATITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a cassava starch magnetic microsphere and its preparation method in order to overcome the defects of the existing magnetic starch microspheres, such as complex preparation methods and cumbersome post-processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Preparation of ferrofluid

[0040] (1) Configure 13.5% FeCl respectively 3 ·6H 2 O solution, 14% FeSO 4 ·7H 2 O solution, 4% NaOH solution;

[0041] (2) Add 13.5% FeCl 3 ·6H 2 O solution, 14% FeSO 4 The 7H2O solution is stirred and fully mixed according to the volume ratio of 30:20;

[0042](3) Adjust the reaction temperature to 55°C, add about 90 volumes of 4% NaOH solution dropwise, add 7 volumes of 10% polyethylene glycol (molecular weight = 6000), react and mature for 60 minutes, stop the reaction, and cool to Adjust the pH to neutral at room temperature, wash with absolute ethanol and distilled water three times, and then filter with suction to obtain a wet powder.

[0043] (4) Accurately weigh 1g of wet powder, add 30mL of 10% polyethylene glycol 6000 aqueous solution, 800W ultrasonic for 1 minute, and set the volume to a 100mL volumetric flask, thus obtaining a magnetic fluid with a concentration of 10mg / mL.

Embodiment 2

[0045] Take 2mL of the magnetic fluid in Example 1, add 25mL of polyethylene glycol 6000 with a mass fraction of 10%, ultrasonic (W=800) for 1min, add 0.1g (NH 4 ) 2 S 2 o 8 After mechanical stirring at a stirring rate of 200 rpm / min and a temperature of 60°C for 10 minutes, 5 g of tapioca starch was added, stirring was continued for 10 minutes, and 2 mL of glutaraldehyde solution with a mass percentage of 25% was added for cross-linking reaction for 2 h. After the reaction, let it stand for a while, pour out the supernatant, wash with distilled water for 3 times, dry in an oven at 50° C. for 12 hours, grind it into powder, and finally obtain tapioca magnetic microspheres with a core-shell structure. The prepared cassava starch magnetic microspheres with core-shell structure have a magnetic content of 2.8 mg / g and a median particle size of 15.06 μm.

Embodiment 3

[0047] Take 5mL of the magnetic fluid in Example 1, add 25mL of polyethylene glycol 6000 with a mass fraction of 10%, ultrasonic (W=800) for 1min, add 0.1g (NH 4 ) 2 S 2 o 8 After mechanical stirring at a stirring rate of 250 rpm / min and a temperature of 55°C for 10 minutes, 5 g of tapioca starch was added, stirring continued for 10 minutes, and 2 mL of 25% glutaraldehyde solution was added for cross-linking reaction for 1.5 h. After the reaction, let it stand for a while, pour out the supernatant, wash it with distilled water for 4 times, dry it in an oven at 50°C for 12 hours, grind it into powder, and finally obtain tapioca magnetic microspheres with a core-shell structure. The prepared cassava starch magnetic microspheres with core-shell structure have a magnetic content of 6.0 mg / g and a median particle size of 15.55 μm.

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Abstract

The invention discloses a cassava starch magnetic microsphere and a preparation method thereof. The preparation method comprises the following steps: performing cross-linking reaction of a mixed system of magnetic fluid and polyethylene glycol with cassava starch and glutaraldehyde under the action of ammonium persulfate; and the emulsifying agent is not added during preparation. The preparation method of the cassava starch magnetic microsphere is simple, the starch is not required to be gelatinized in advance, no emulsifying agent is added, the reaction condition is mild, the post-processing is simple and convenient, and the magnetic content of the obtained cassava starch magnetic microsphere is high.

Description

technical field [0001] The invention relates to a cassava starch magnetic microsphere and a preparation method thereof. Background technique [0002] Magnetic polymer microspheres are a new type of functional material with nano ferric oxide as the core and high molecular compound or polymer as the shell (carrier). The polymer or polymer of the outer layer can carry a variety of reactive functional groups (such as -OH, -COOH, -NH 2 , -CHO, etc.), can be directly combined with biological enzymes, cells, antibodies, drugs, metal ions and organic substances, etc., and can also be combined after chemical modification to meet different needs. There are magnetic substances inside the magnetic polymer microspheres, which can be effectively enriched and separated under the action of an external magnetic field, and can also be easily controlled, positioned, oriented, moved and measured by the magnetic force. Therefore, magnetic polymer microspheres are widely used in biomedicine (im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/24C08L3/02C08L71/08H01F1/42
Inventor 蓝平廖安平封余贤蓝丽红李媚何日梅孙果宋黄科林
Owner GUANGXI UNIV FOR NATITIES
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