Nghiên cứu chế tạo nano sắt từ dịch chiết thực vật môn Nghiên cứu khoa học | Trường Đại học Bách Khoa Hà Nội

Nghiên cứu chế tạo nano sắt từ dịch chiết thực vật ứng dụng kích thích nảy mầm ở hạt ngô
Nguyễn Hoài Phương1,*, Nguyễn Thùy Linh1, Nguyễn Phúc Tô Châu1, Nguyễn Lan Anh1,
Trịnh Quang Đạt1
1Trường Hóa và Khoa học sự sống, Đại học Bách Khoa Hà Nội, số 1 Đại Cồ Việt, Hà Nội
* Email: phuong.nh201692@sis.hust.edu.vn Abstract
Nano sắt ngày nay được ứng dụng phổ biến để hỗ trợ cho ngành nông nghiệp, nhờ đặc tính nổi bật như kích
thước siêu nhỏ, khả năng phản ứng cao và thân thiện với môi trường. Sử dụng phương pháp tổng hợp xanh
nhằm mục đích giảm thiểu hóa chất khi điều chế hạt nano sắt và quy trình tổng hợp không hề phức tạp. Khảo
sát dịch chiết thực vật phù hợp để tổng hợp nano sắt là lá bàng với hàm lượng polyphenol là 85,12 (mgGAE/g
chất khô) và hàm lượng flavonoid là 103,267 (mgQE/g chất khô). Tổng hợp thành công vật liệu nano sắt từ dịch
chiết lá bàng, đánh giá hình thái cấu trúc vật liệu bằng phương pháp hiện đại như SEM, XRD, và FTIR thu được
vật liệu nano sắt có hình cầu và đường kính trung bình từ 20-200nm. Nghiên cứu các điều kiện tổng hợp nano
sắt ảnh hưởng đến kích thích nảy mầm trên hạt ngô, với nồng độ FeCl3 0,0075M, nhiệt độ tổng hợp là 60˚C và
thời gian tổng hợp là 30 phút cho kết quả tỷ lệ nảy mầm cao nhất và chỉ số sức sống của hạt cao nhất. Hạt ngô
ngâm trong dung dịch nano sắt ở các nồng độ pha loãng từ 4 lần đến 6 lần sẽ cho tỷ lệ nảy mầm và chỉ số sức
sống cao, các hạt phát triển đồng đều.
Keywords: Nano sắt; Tổng hợp xanh; Kích thích nảy mầm trên hạt ngô. 1. Introduction1
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Fig. 1. Magnetization as a function of applied field.
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