Carbon microspheres were prepared by carbonization of the ammonium monohydric phosphate stabilized potato starch.The carbonaceous morphologies,structures and pore textures of carbon microspheres were analyzed by SEM,TEM,XRD and N2 sorption.The results show that original granule shape of the raw potato starch materials has been well preserved.The carbon microspheres possess a typical amorphous structure.However,some carbon micro-crystallites are observed to stack around the amorphous carbon.The BET surface area and total pore volume of the carbon microspheres are 554 m2/g and 0.26 cm3/g,respectively.Additionally,the stabilization mechanism of the ammonium monohydric phosphate was investigated by FT-IR.Experimental results show that ammonium monohydric phosphate has an excellent catalysis for the chemical dehydration reaction of the starch,which is in favor of keeping the original globular shape of potato starch during the stabilization and carbonization processes.%以马铃薯淀粉为原料,采用磷酸氢二铵进行稳定化处理,然后通过炭化制得了淀粉基炭微球.采用SEM、TEM、XRD和N2吸附实验对所制得的炭微球的形貌和结构进行了表征.研究表明,实验所制备的炭微球成功地保持了原料淀粉的天然球形形貌,其碳质结构具有典型的无定形结构特点,但在其无序结构周围存在着一些炭微晶.炭微球的BET比表面积为554 m2/g,总孔容为0.26 cm3/g.同时,通过FT-IR对磷酸氢二铵的稳定化机理进行初步的分析,结果表明,磷酸氢二铵对淀粉的化学脱水反应具有较好的催化作用,有利于淀粉在稳定化、炭化过程中保持原有球形颗粒结构.
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