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.
