Synthesis and characterization of superparamagnetic Iron Oxide nanoparticles (SPIONs) stabilized by Glucose, Fructose and Sucrose

International Journal of Nano Dimension

مقاله 19، دوره 8، شماره 3، مهر 2017، صفحه 257-264   

نوع مقاله: Reasearch Paper

نویسندگان

Dhananjayan Sivakumar^{1، 2}؛ Mehboob Mohamed Rafi²؛ Balaraman Sathyaseelan³؛ Kulam Mohammed Prem Nazeer^{* 2}؛ Ahmed Meeran Ayisha Begam⁴

¹Department of Physics, Sree Krishna College of Engineering, Unai, Anaicut, Tamilnadu, India

²PG and Research Department of Physics, Islamiah College, Vaniyambadi, Tamilnadu, India

³Department of Physics, University College of Engineering-Arni, Tamilnadu, India

⁴Department of Physics, Avinashilingam Institute for Home Science and Higher Education, Coimbatore, Tamilnadu, India

چکیده

The aim of this study is to obtain polysaccharide (Glucose, Fructose and Sucrose) stabilized superparamagnetic iron oxide nanoparticles (SPIONs) by Co-Precipitation method. As prepared iron oxide nanoparticles have been characterized by X-ray Diffraction (XRD), Fourier Transform infrared (FTIR) spectroscopy, UV–Vis NIR spectroscopy, High Resolution Transmission Electron Microscope (HRTEM) and Vibrating Sample Magnetometer (VSM). The average crystallite sizes as determined from XRD for Glucose–Fe3O4 (GF), Fructose–Fe3O4 (FF) and Sucrose–Fe3O4 (SF) are 3.3, 4.82 and 5.23 nm, respectively. Powder XRD study also demonstrates that the synthesized nanoparticles are indexed for spinel cubic lattice. FTIR spectrum shows a good vibrational interaction between Fe3O4 and polysaccharides functional groups and it controls the growth of Fe3O4 nanoparticles. SPIONs exhibit superparamagnetic properties with a coercivity ranging from 0.55 to 9.13 Oe and a saturation magnetization in the range 38-42 emu/g.

کلیدواژه‌ها

HRTEM؛ Magnetic Properties؛ Polysaccharides؛ SPIONs؛ VSM

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