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中文摘要：
以可溶性淀粉为原料,K2S2O8-Na2SO3为引发剂,用反相悬浮法合成了N,N’-亚甲基双丙烯酰胺交联淀粉微球CSM。研究了交联剂质量分数、反应温度和引发剂浓度对微球产率、溶胀度、平均粒径的影响规律。用扫描电镜观测了样品形貌,用FT-IR对其结构进行了表征,用XRD、DSC以及TGA对其物理性质进行了分析。结果表明,所合成的交联淀粉微球形态圆整,表面光滑,粒度均匀,微球中存在酰氨基结构。与可溶性淀粉相比,淀粉微球结晶度降低,热稳定性增加。
英文摘要：
Crosslinked starch microspheres（CSM） were prepared by crosslinking of soluble starch and N,N＇-methylene-bis-acrylamide in inverse suspension using K2S2O8-Na2SO3 as initiator.The influences of contents of crosslinking agent,reaction temperature and initiator concentration on yield,swelling ratio and average diameter of CSM were studied.The samples of CSM were characterized by scan electron microscope,FT-IR spectroscopy,X-ray diffraction（XRD）,Differential scanning calorimetry（DSC） and thermogravimetric analysis（TGA）.The results show that the crosslinked starch microspheres with acylamino are spherical and even distributing particulates with smooth surface.The crystallinity of CSM decreased and the thermal stability increased in comparison with soluble starch.
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