FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (17): 72-75.doi: 10.7506/spkx1002-6630-201117013

• Basic Research • Previous Articles     Next Articles

Preparation and Structural Characterization of Sucrose Ester-Nano Silver Oxide

WEI Qiao-yan,GUO Hai-rong*,XIE Li-yan,DENG Li-gao,LI Jian-bin   

  1. (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
  • Published:2011-08-30

Abstract: Nano-scaled silver oxide was synthesized from sodium hydroxide and silver nitrate with non-toxic and biodegradable sucrose ester as a surfactant by chemical precipitation. The effects of different factors on particle size of nano silver oxide were investigated. The results showed that nano silver oxide with an average size of 76.5 nm was prepared under the conditions of 0.04 mol/L AgNO3, 0.04 mol/L NaOH, 1.2 g/L sucrose ester, reaction time of 60 min and reaction temperature at 40 ℃ with the aid of electric mixing. The prepared nanoparticles had uniform size distribution and good dispersion, which suggested that sucrose ester could effectively disperse nanoparticles and prevent aggregation.

Key words: nano silver oxide, sucrose ester, surfactant, particle size

CLC Number: