食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 231 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027811

研究报告

不同制备条件对纳米银绿色合成的影响

  • 邢亚阁 ,
  • 廖兴梅 ,
  • 李文秀 ,
  • 唐静 ,
  • 许青莲 ,
  • 李宣林 ,
  • 黄锐函 ,
  • 于晋泽
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  • 1(西华大学 食品与生物工程学院,四川 成都,611743)
    2(宜宾西华大学研究院 食品非热技术重点实验室,四川 宜宾,644000)
    3(内江职业技术学院 农业技术系,四川 内江,641000)
    4(国家农产品保鲜工程技术研究中心,农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津,300384)
邢亚阁博士,教授和廖兴梅硕士研究生为共同第一作者(于晋泽高级工程师为通信作者,E-mail:13032291162@126.com)

收稿日期: 2021-04-20

  修回日期: 2021-05-13

  网络出版日期: 2022-04-27

基金资助

农业农村部农产品贮藏保鲜重点实验室开放基金项目(kf202006);西华大学研究生创新基金项目(ycjj2019082);四川省科技厅重点研发项目(2019YFN0174,2018NZ0090,2019NZZJ0028,2017NFP0030);成都市科技局技术创新研发项目(2019-YF05-00190-SN,2019-YF05-00628-SN)

收起

Effect of different preparation conditions on green synthesis of silver nanoparticles

  • XING Yage ,
  • LIAO Xingmei ,
  • LI Wenxiu ,
  • TANG Jing ,
  • XU Qinglian ,
  • LI Xuanlin ,
  • HUANG Ruihan ,
  • YU Jinze
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  • 1(School of Food and Bioengineering,Xihua University,Chengdu 611743,China)
    2(Key Laboratory of Food Non Thermal Technology,Research Institute of Xihua University,Yibin 644000,China)
    3(Department of Agricultural Technology,Neijiang Vocational & Technical College,Neijiang 641000,China)
    4(National Engineering Technology Research Center for Preservation of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)

Received date: 2021-04-20

  Revised date: 2021-05-13

  Online published: 2022-04-27

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摘要

随着果蔬保鲜技术的发展,利用纳米银进行单一或复合的涂膜保鲜技术在果蔬保鲜上应用的趋势日益明显。以硝酸银为银源,以芒果皮浸提液为还原剂,采用生物还原法绿色制备纳米银粒子。通过马尔文激光粒度仪和酶标仪分析了反应时间、反应温度、芒果皮浸提液浓度、硝酸银浓度和粉状十二烷基硫酸钠(sodium dodecyl sulfate,SDS)添加量对纳米银溶胶颜色、紫外-可见吸收光和粒径结果的影响,并通过透射电子显微镜和傅立叶红外光谱仪对纳米银粒子的物理化学性能进行了表征。结果表明,在一定范围内改变反应温度、时间及添加量等条件可调控合成纳米银的颜色、产量和尺寸,制备得到的纳米银粒径介于25~70 nm,且分布均匀。基于各因素对制备纳米银粒子的影响,确定了各因素的最佳条件:反应时间1 h,反应温度75 ℃,芒果皮浸提液浓度0.20 g/mL,硝酸银浓度2.0 mmol/L,SDS添加量0.15 g。该研究为高性能纳米银粒子的绿色制备及更多纳米银复合保鲜技术的开发提供了理论和实践依据。

关键词： 芒果皮; 生物还原法; 绿色合成; 纳米银; 纳米材料

本文引用格式

邢亚阁 , 廖兴梅 , 李文秀 , 唐静 , 许青莲 , 李宣林 , 黄锐函 , 于晋泽 . 不同制备条件对纳米银绿色合成的影响[J]. 食品与发酵工业, 2022 , 48(7) : 231 -237 . DOI: 10.13995/j.cnki.11-1802/ts.027811

Abstract

With the development of fresh-keeping technology for fruits and vegetables, the use of nano-silver for single or compound coating fresh-keeping technology has become increasingly obvious in the application of fresh-keeping technology for fruits and vegetables. Silver nanoparticles were prepared by biological reduction method with silver nitrate as the source of silver and mango peel extract as reducing agent. The effects of reaction time, reaction temperature, mango peel extract concentration, silver nitrate concentration and powdered sodium dodecyl sulfate (SDS) addition amount on the color, UV visible absorption and particle size of nano-Ag sol were analyzed by Malvern laser particle size analyzer and enzyme-labeled instrument. And then the physical and chemical properties of silver nanoparticles were also analyzed with transmission electron microscopy and Fourier transform infrared spectroscopy. The results showed that the color, yield and size of the synthesized silver nanoparticles could be controlled by changing the reaction temperature, time and amount of addition in a certain range. The size of the silver nanoparticles was between 25 nm and 70 nm, and the distribution was uniform. According to the influence of various factors on the preparation of silver nanoparticles, the optimum conditions were determined as: reaction was performed at 75 ℃ for 1 h with the concentration of the mango peel extract 0.20 g/mL, silver nitrate concentration 2.0 mmol/L and the addition of 0.15 g SDS. This study provides a theoretical and practical basis for green preparation of high-performance silver nanoparticles and the development of more nanoparticles composite preservation technology.

Key words： mango peel; bioreduction; green synthesis; silver nanoparticles; nanometer materials

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