臺灣博碩士論文加值系統

由於目前奈米氧化鋅製備方式不是產量較少就是技術設備要求較高，因此本研究利用天然多醣體廉價與環境友善的特性，選用幾丁聚醣、海藻酸鈉、澱粉等天然多醣體與鋅金屬鹽所產生的有機鋅金屬聚合物，來製備奈米氧化鋅。
多醣體與鋅金屬的吸附螯合是影響氧化鋅製備效率的重要因子，本研究利用之多醣體經由鹼化醚化反應，分別探討醚化溫度與氯乙酸鈉濃度對羧基玉米澱粉對Zn2+親和力的影響。醚化溫度會影響玉米澱粉糊化，改變原本玉米澱粉的特性，而幾丁聚醣則探討異丙醇濃度與氯乙酸鈉濃度對羧基幾丁聚醣與Zn2+親和力的相關性。
三種天然多醣體所製備之氧化鋅分別進行TGA、XRD、BET、SEM、TEM分析，探討改質參數與鍛燒溫度對氧化鋅特性之影響。由研究成果可以得知利用多醣體製備氧化鋅為一可行方案，其中以改質玉米澱粉製備氧化鋅最具潛力，其優點為成本較幾丁聚醣和海藻酸鈉低，且粒徑顆粒較小，並有較大表面積。

Preparation of ZnO nanoparticles using polysaccharides is less equipment demanding, and cheap approach. In this study, the environmentally friendly chitosan, sodium alginate, starch and other natural polysaccharides were useal. to prepare the ZnO having metal salt of organic zinc polymers.
Polysaccharides and absorption of zinc metal chelating are important factors in the preparation of ZnO. This study for the preparation of ZnO using polysaccharides by alkaline etherification, indicated that the temperature of ether sodium chloroacetate concentration and the affinity of the carboxyl polysaccharides for Zn2+ affect the preparation of ZnO catalyst.
The physical-chemical properties of ZnO prepared from natural polysaccharides were characterized by TGA, XRD, BET, SEM, TEM techniques. The results indicated that the use of polysaccharide for the preparation of potential zinc oxide is a feasible option, as the cost of polysaccharides is low, and also the surface area of ZnO is large.

目 錄

目次 頁次
目錄……………………………………………………………………………............. I
圖目錄…………………………………………………………………………............. IV
表目錄…………………………………………………………………………............. VII

第一章 研究緣起與目的……………………………………………………………... 1

1-1 研究緣起……………………………………………………………… 1
1-2 研究動機與目的………………………………………………………... 3

第二章 文獻回顧……………………………………………………………………... 4

2-1 氧化鋅介紹………………………………………………………….. … 4
2-1-1 氧化鋅特性介紹……………………………………………… 5
2-1-2 合成氧化鋅方法……………………………………..………… 9
2-2 多醣體介紹…………………………………………………………….. 13
2-2-1 澱粉…………………………………………………………… 13
2-2-2 幾丁聚醣……………………………………..………………… 14
2-2-3 海藻酸鈉……………………….. …………………………… 16
2-3 多醣體衍生化改質與重金屬錯合………………..………………… 17
2-4 有機金屬前驅物製備奈米氧化鋅文獻……………………………….. 21
2-5 吸附理論……………………………………………………………… 21

第三章 實驗設備與方法…………………………………………………………….. 26

3-1 實驗內容……………………………………………………………….. 27
3-2 實驗設備……………………………………………………………….. 28
3-3 實驗藥品材料………………………………………………………….. 31
3-4 多醣體衍生物改質實驗……………………………………………….. 32
3-4-1 代號命名 32
3-4-2 羧基幾丁聚醣改質……………………………...... ……… 34
3-4-3 羧基玉米澱粉改質…………………………….... ………… 36
3-5 等溫吸附實驗 38
3-6 多醣體製備氧化鋅實驗 40
3-6-1 幾丁聚醣合成氧化鋅………………………….. ……………... 40
3-6-2 玉米澱粉合成氧化鋅………………………………………..... 41
3-6-3 海藻酸鈉合成氧化鋅………………………………………..... 42
3-7 實驗分析與前處理 44
3-7-1 TEM（Transmission electron microscopy）…………………… 44
3-7-2 SEM（Scanning electron microscopy） ……………………… 44
3-7-3 XRD（X-ray diffraction） …………………………………… 45
3-7-4 BET（Brunauer-Emmett-Teller） ……………………………… 46
3-7-5 FTIR（Fourier transformed infrared spectra） ………………… 46
3-7-6 AAS（Atomic Absorption Spectrometer） …………………… 47
3-7-7 TGA（Thermogravimetric Analysis）……………………… 48

第四章 結果與討論………………………………………………………………....... 49

4-1 玉米澱粉改質前後之官能基變化………………... ………………… 49
4-1-1 玉米澱粉官能基鑑定…………………..………… 49
4-1-2 玉米澱粉改質後表面官能基鑑定…………………..………… 50
4-1-3 玉米澱粉與鋅金屬吸附行為探討 52
4-2 幾丁聚醣改質前後之官能基變化…………………..………………… 55
4-2-1 幾丁聚醣官能基鑑定…………………..……………………… 55
4-2-2 幾丁聚醣改質後表面官能基鑑定…………………………… 56
4-2-2 幾丁聚醣與鋅金屬吸附行為探討…………..…………..…… 58
4-3 多醣體鋅金屬錯合物熱分析………………………………………… 62
4-3-1 玉米澱粉熱分析……………………………………………… 62
4-3-2 幾丁聚醣熱分析…………..…………………………………… 68
4-3-3 海藻酸鈉熱分析…………..…………………………………… 74
4-4 氧化鋅特性分析…………..…………………………………………… 76
4-4-1 玉米澱粉製備氧化鋅之特性分析…………..………………… 76
4-4-2 幾丁聚醣製備氧化鋅之特性分析…………..………………… 86
4-4-3 海藻酸鈉製備氧化鋅之特性分析…………..………………… 98
4-5 多醣體製備氧化鋅影響因子與最佳化探討…..……..……………….. 106
4-5-1 玉米澱粉製備氧化鋅影響因子與最佳化探討……………… 106
4-5-2 幾丁聚醣製備氧化鋅影響因子與最佳化探討……………… 107
4-5-3 海藻酸鈉製備氧化鋅影響因子與最佳化探討……………… 108

第五章 結論……….………………………………………………………………...... 110

5-1 結論……………………………………………………………………... 110
5-2 建議……………………………………………………………………... 112

參考文獻………………………………………………………………………............. 113

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