长链脂肪酸魔芋葡甘聚糖酯及乳化性能研究

采用非均相酰化法制备了四个系列的长链脂肪酸魔芋葡甘聚糖酯（KGME）。DTA图显示了葡甘聚糖酯的晶态结构变化，X－射线衍射分析表明了不同长度的酰链对葡甘聚糖酯晶态结构的影响。初步研究了葡甘聚糖酯在芳香烃及环烷烃两种水包油（O／W）乳液体系中其取代度与乳化力的关系。实验证明在水包油乳液体系中，取代度在某一范围的葡甘聚糖酯显示出较好的乳化能力，且在高盐浓度和酸性情况下，仍给出好的乳化作用。丁香油－水（O／W）乳液体系在室温下静置四个星期未发现破乳分离现象。     

高水相W／O型乳化膏体油膜稳定性的研究

高水相Ｗ／Ｏ型乳液是指水相体积占７４％以上，属于高度不稳定的分散体系［１，２］．乳化炸药的问世，使这种高水相Ｗ／Ｏ型乳液有了新的实际应用．这种炸药是９０％～９５％重的硝酸铵盐（占水相８０％～９０％重）水溶液高度分散在５％～１０％的油相中构成Ｗ／Ｏ型乳...     

微乳液结构的研究

测定了十二烷基磺酸钠／正丁醇／２０％苯乙烯／水体系的相平衡，用冷冻刻蚀、ＥＳＲ、ＦＴ－ＩＲ研究了上述体系微乳液的结构，研究表明，苯乙烯含量恒定时，随着体系中水含量增加，电导确定的双连续结构的微乳液经历着从油包水到以连续再到水包油变化，ＦＴ－ＩＲ测定表明，Ｗ／Ｏ微乳兴较Ｏ／Ｗ微乳液的ＯＨ伸缩振动和弯曲振动频率有显著减小，说明Ｗ／Ｏ微乳兴中氢键缔合要比Ｏ／Ｗ强得多。ＥＳＲ测定表明Ｏ／Ｗ微乳液的旋转相关     

离聚体水基微乳液化的研究──聚苯醚离聚体微乳化过程的相反转

以乙酰磺酸为磺化剂制备了磺化度为３～１７ｍｏｌ％的磺化聚苯醚（ＳＰＰＯ）并中和成盐,在一定的温度和搅拌速度下,加水将ＳＰＰＯ乳化成水包油的稳定水基微乳液．用乳化过程中的体系的电导率、粘度和表面张力的变化表征了乳化相反转过程．另外还研究了溶剂的极性和离子含量对ＳＰＰＯ溶液可乳化性和乳化过程的影响．     

离聚体水基微乳液化的研究——聚苯乙烯离聚体微乳化过程相反转的表征

以乙酰磺酸为磺化剂制备磺化度为３～１５ｍｏｌ％的磺化聚苯乙烯（ＳＰＳ）并中和成盐．在一定的温度和搅拌速率下，加水将ＳＰＳ乳化成水包油的稳定水基微乳液．用乳化过程中体系电导率和粘度的变化表征了乳化相反转过程．研究了溶剂的极性和离子含量对聚苯乙烯离聚体溶液可乳化性和乳化过程及乳液稳定性的影响．     

微乳液增敏作用机理探讨：显色剂在微乳液中的分配系数

与胶束体系比较，显色剂ＰＮＡ和ＣＡＳ在油／水（Ｏ／Ｗ）微乳液中具有更大的分配系数，这表明Ｏ／Ｗ微乳液比胶束体系具有更好的增敏作用是因为Ｏ／Ｗ微乳液对显色剂ＰＡＮ和ＣＡＳ具有更好的增溶与富集作用所致。     

维生素C对表面活性剂体系相行为的影响

维生素Ｃ（ＶＣ）能提高表面活性剂十六烷基三甲基溴化铵（ＣＴＡＢ）在水中的溶解度,具有助溶作用;且能提高ｎ－Ｃ５Ｈ１１ＯＨ在Ｏ／Ｗ微乳液中的增溶量和水在Ｗ／Ｏ微乳液中的增溶量,Ｏ／Ｗ与Ｗ／Ｏ微乳液区域同时扩大,具有助溶－增溶作用。ＶＣ的助溶作用与助溶－增溶作用均具有一定的选择性,只对阳离子表面活性剂ＣＴＡＢ体系有效,ＶＣ助溶－增溶作用的机理是同时增加Ｗ／Ｏ和Ｏ／Ｗ微乳液的稳定性和层状液晶向双连续结构     

SDBS／正辛烷／正丁醇／盐水体系中相微乳液微观结构的研究

利用冷冻蚀刻电镜、ＦＴ－ＩＲ、ＥＳＲ和ＮＭＲ方法研究了ＳＤＢＳ／ｎ－Ｃ４Ｈ９ＯＨ／ｎ－Ｃ８Ｈ１８盐水体系中相微乳液微观结构。四种方法均表现随着体系含盐度的增加，中相微乳液微观结构经历了从Ｏ／Ｗ型到Ｂ．Ｃ型，再到Ｗ／Ｏ型的转变。     

SDS/BA/H2O体系的扩散系数与结构特性

在无探针条件下，用电化学方法测定了ＳＤＳ／ＢＡ／Ｈ２Ｏ三组分体系的扩散系数和扩散活化能。结果表明，Ｌ１区域由Ｏ／Ｗ结构微乳液与油、水双连续结构微乳液两个小区域组成，并不是单一的Ｏ／Ｗ区域。在Ｏ／Ｗ区域内，微乳液以液滴状态存在，具有较好的扩莠性能和较小的扩散活化能；在ＢＩ区域，水与ＢＡ同作为连续相与被增溶相存在，缔合体系呈网络结构，扩散性能较低，扩莠活化能较大。     

聚苯醚离聚体水基微乳液粒径及稳定性的研究

以乙酰磺酸为磺为磺化剂制备了磺化度为３～１７ｍｏｌ％的磺化聚苯醚（ＳＰＰＯ）,并中和成盐,在一定的温度和搅拌速度下,加水将ＳＰＰＯ离聚体溶液乳化成水包同的稳定水基微乳液。用光散射法及航向电镜法（ＴＥＭ）测定了ＳＰＰＯ离聚体水基微乳液的粒径及粒径分布,研究了磺化度、溶剂的极性、因含量等因素对微乳液粒径及稳定性的影响。     

高取代度魔芋葡甘聚糖醋酸酯的制备及其热塑性和流变性研究

以魔芋葡甘聚糖(KGM)为原料,浓硫酸为催化剂,乙酸酐为改性剂,制备了KGM醋酸酯.研究了反应条件对KGM醋酸酯取代度(DS)的影响,KGM醋酸酯制备的最佳反应条件是乙醇∶水量比5∶5,反应时间2h,反应温度75℃,催化剂浓硫酸的浓度0.1mol/L,KGM与乙酸酐的量比5∶40(g/mL),取代度高达2.93,其分子量与KGM相比,则明显降低.运用傅立叶红外光谱仪(FTIR)、X射线衍射仪(XRD)、扫描电镜(SEM)、热重分析仪(TGA)、示差扫描量热仪(DSC)和旋转流变仪对KGM和高取代度KGM醋酸酯进行了表征.结果表明,KGM醋酸酯的羰基(CO)特征吸收峰较KGM明显增强,其表观形貌大部分为疏松絮状,KGM及其醋酸酯均为非晶态结构.与KGM相比,KGM醋酸酯的热稳定性下降,分解温度(Td)由KGM的261.10℃降低至KGM醋酸酯的204.56℃,KGM醋酸酯出现了明显的玻璃化转变,其玻璃化转变温度(Tg)为128.49℃.KGM醋酸酯是典型的黏弹性材料,其弹性比率占21.27%,其剪切黏度η对温度变化非常敏感,可通过温度的改变来调节KGM醋酸酯的加工流动性.KGM醋酸酯具有较好的热塑性.     

交联羧甲基魔芋葡甘聚糖空心微球制备及应用

以魔芋葡甘聚糖(KGM)为壁材,通过羧甲基化并经乳状液化学交联制备球体较为完好的羧甲基魔芋葡甘聚糖(CMKGM)空心微球.通过扫描电镜(SEM)和透射电镜(TEM)对CMKGM空心微球的形貌和粒径进行了表征.结果表明,KGM溶胶浓度为0.5%-1%、乳化剪切速率为8000r/min、环氧氯丙烷(ECH)为5ml时,可以得到粒径均匀、形貌规整、溶胀性能良好的CMKGM空心微球.增大溶液的pH和羧甲基试剂的用量均有利于CMKGM空心微球对水中Cu2+的吸附.     

交联羧甲基魔芋葡甘聚糖吸附重金属离子的研究

以异丙醇为分散剂,环氧氯丙烷为交联剂,在碱性介质中由一氯乙酸和魔芋葡甘聚糖(KGM)反应,制备了取代度为0.265和0.550的两种交联羧甲基魔芋葡甘聚糖(CMKGM),并将其用于吸附溶液中Cu2 、Pb2 和Cd2 。结果表明,CMKGM对3种重金属离子的吸附约在20min内达到平衡,与金属离子类型无关,吸附遵从二级动力学方程;pH对吸附量影响较大,适宜范围为5~6;吸附能较好地服从Langmuir等温吸附方程,CMKGM(DS=0.550)吸附Pb2 的最大吸附容量(Qm)为41.7mg/g,Langmuir常数(b)为0.305mg/L,均大于Cu2 和Cd2 相应值;再生后的CMKGM吸附性能好,脱吸附百分率高。     

Molecular Dynamics Simulations of the Interactions between Konjac Glucomannan and Carrageenan

The interactions between konjac glucomannan and carrageenan were studied with the method of molecular dynamics simulation. Part representative structure segments of KGM and two unit structures of κ-carrageenan （Fig. 2） were used as mode, and the force-field was AMBER2. The stability and sites of konjac glucomannan/carrageenan interactions in water were researched at 373 K with the following results： the potential energy （EPOT） of the mixed gel was dropped, while those of single-konjac glucomannan gel and single carrageenan were increased. The surface area （SA） of KGM in the mixed system was decreased to 1002.2A^°^2, and that of carrageenan to 800.9 A^°^2. The variations of two parameters showed that the stability of compound gel konjac glucomannan/carrageenan was improved, which is consistent with the previous studies. The sites of interactions in the mixed gel were the -OH groups on C（2）, C（4） and C（6）, the acetyl group in KGM mannose, and the -OH group on C（6） in carrageenan. The hydrogen bond was formed directly or indirectly by the bridge of waters.     

Studies on Hydrogen Bonding Network Structures of Konjac Glucomannan

In this paper, the hydrogen bonding network models of konjac glucomannan （KGM） are predicted in the approach of molecular dynamics （MD）. These models have been proved by experiments whose results are consistent with those from simulation. The results show that the hydrogen bonding network structures of KGM are stable and the key linking points of hydrogen bonding network are at the O（6） and O（2） positions on KGM ring. Moreover, acety has significant influence on hydrogen bonding network and hydrogen bonding network structures are more stable after deacetylation.     

Preparation and Properties of Chitosan/Konjac Glucomannan Blend Fibers

Chitosan and konjac glucomannan (KGM) blend fibers were prepared by spinning their solution through a viscose‐type spinneret into a coagulating bath containing aqueous sodium hydroxide and ethanol. The structure and properties of the blend fibers were studied with the aids of infrared spectra (IR), scanning electron micrography (SEM) and X‐ray diffraction (XRD). The structure analysis indicated that there were strong interaction and good miscibility between the chitosan and KGM molecule which resulted from intermolecular hydrogen bonds. Mechanical properties and water‐retention properties were measured. Through controlling blend conditions, blend fibers can obtain better mechanical properties than the pure chitosan fiber. The water‐retention values (WRV) of blend fibers increase as the amount of KGM is raised. The fibers treated with alcoholic solution of acetic acid have good antibacterial activity to Staphylococcus aureus.     

A biomass based photonic crystal made of "konjac tofu"

Konjac tofu is a traditional Chinese food whose main ingredient is the water-soluble polysaccharide from konjac tubers-konjac glucomannan(KGM).Herein we report an interpenetrating double network polymeric film by crosslinking KGM and polyvinyl alcohol(PVA) with glutaraldehyde under acidic conditions.PVA was introduced into the hydrogel system as a hard skeleton,which not only maintained the biocompatibility of KGM,but also gave the hydrogel superior mechanical properties and solvent resistance.Implanting a colloidal array inside the above film,we obtained a new type of biomass based photonic crystal that is sensitive to a variety of physical and chemical stimulus,especially for methanol.This photonic crystal responds to metha nol and methanol vapo r,and has the ability to detect methanol in gasoline,which has a good application prospect.     

高锰酸钾/硫脲引发魔芋粉-丙烯酰胺接技共聚合及产物增稠性研究

用高锰酸钾／硫脲为引发剂，引发魔芋粉(KGM)与丙烯酰胺(AM)的接枝共聚。研究了引发剂浓度、单体浓度、酸度、反应温度、反应时间、反应介质以及KGM预处理方式等对接枝反应的影响，同时还研究了产物的水溶性及增稠性，并探讨了接枝反应机理。     

A Review of the Development of Properties and Structures Based on Konjac Glucomannan as Functional Materials

In recent years, konjac glucomannan(KGM) has gained considerable attention due to its non-toxic, harmless, excellent biocompatibility, biodegradability, good water imbibition as well as gel properties. KGM and its derivatives have been widely used in food science, chemical, pharmaceutical, and material areas. In this review, we will focus on the most recent advances in the structures and properties of KGM. We will first describe the influence of different modification methods on the structures and properties of KGM. Then we will review the results obtained with KGM as functional materials in different studies in the fields of hydrogels, aerogels, nanoparticles, membrane materials, microspheres and microcapsule to provide theoretical basis for the further study.     

羟丙基甲基纤维素与魔芋葡甘聚糖复配体系相互作用的研究

采用黏度测试、振荡测试以及动态力学分析方法,以结构典型的羟烷基烷基纤维素醚———羟丙基甲基纤维素(HPMC)与魔芋葡甘聚糖(KGM)混合体系为研究对象,通过对两种天然多糖混合水溶液表观黏度、流变性及溶液动态力学参数的变化,分析了结构差异性天然多糖大分子间相互作用的机理并建立分子模型.实验表明,HPMC-KGM复配后,KGM分子链上未被取代的甘露糖单元与HPMC分子链上憎水性基团通过疏水作用形成弱交联的疏水缔合区域,而形成以HPMC分子为骨架并与KGM分子相联结的结构.HPMC与KGM按质量比3∶1到1∶1比例范围内复配效应最为明显.通过疏水缔合作用,缓解KGM分子在高温条件下的降解,还对HPMC的热凝胶化作用起到延缓效果.