Layered double hydroxide;
UV absorbent;
Density functional theory calculations;
Photoactivity;
Band gap;
PHOTOSTABILITY;
FILMS;
D O I:
10.1016/j.cclet.2016.09.002
中图分类号:
O6 [化学];
学科分类号:
0703 ;
摘要:
ZnTi-layered double hydroxides (LDHs) with varying Zn/Ti ratio have been synthesized by coprecipitation of zinc and titanium salts from homogeneous solution. The obtained ZnTi-LDHs possess high crystallinity and hierarchical structure with improved UV-absorbance property. The UV-vis spectra show that the UV absorbing properties of ZnTi-LDHs is stronger and broader than both MgAl-LDH and ZnAl-LDH due to the existence of Ti. Moreover, the UV absorption property increased with the content of Ti, which can be ascribed to the decrease in the band gap energy, as clearly confirmed by density functional theory calculations. When irradiated by UV rays, the property of the samples with generated free radicals (OH center dot and O-2(center dot-)) was evaluated by means of electron spin resonance (EPR). ZnTi-LDHs generated a relatively lower active radicals in contrast with TiO2 and ZnO, which implied an increased safety used as sunscreens. Therefore, this work provides a detailed understanding of UV shielding properties of ZnTi-LDHs which was unrevealed previously, and demonstrates the expansive application prospects of ZnTi-LDHs in the field of sunscreens. (C) 2016 Chinese Chemical Society and Institute of Materia Medica, Chinese Academy of Medical Sciences. Published by Elsevier B.V. All rights reserved.
机构:
Beijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business UniversityBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
Xin-Rui Wang
Yong Li
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h-index: 0
机构:
Beijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business UniversityBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
Yong Li
Li-Ping Tang
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h-index: 0
机构:
Beijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business UniversityBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
Li-Ping Tang
Wen Gan
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h-index: 0
机构:
Beijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business UniversityBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
Wen Gan
Wei Zhou
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h-index: 0
机构:
Beijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business UniversityBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
Wei Zhou
Yu-Fei Zhao
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h-index: 0
机构:
Key Laboratory of Photochemical Conversion and Optoelectronic Materials, Technical Institute of Physics and Chemistry, Chinese Academy of SciencesBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
Yu-Fei Zhao
Dong-Sheng Bai
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h-index: 0
机构:
Beijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business UniversityBeijing Key Lab of Plant Resource Research and Development/Department of Chemistry, School of Science, Beijing Technology and Business University
机构:
Department of Chemistry, School of Science, Beijing Technology and Business UniversityDepartment of Chemistry, School of Science, Beijing Technology and Business University
Yong Li
Li-Ping Tang
论文数: 0引用数: 0
h-index: 0
机构:
Department of Chemistry, School of Science, Beijing Technology and Business UniversityDepartment of Chemistry, School of Science, Beijing Technology and Business University
Li-Ping Tang
Wei Zhou
论文数: 0引用数: 0
h-index: 0
机构:
Department of Chemistry, School of Science, Beijing Technology and Business UniversityDepartment of Chemistry, School of Science, Beijing Technology and Business University
Wei Zhou
Xin-Rui Wang
论文数: 0引用数: 0
h-index: 0
机构:
Department of Chemistry, School of Science, Beijing Technology and Business UniversityDepartment of Chemistry, School of Science, Beijing Technology and Business University
机构:
Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
Wang, Xin-Rui
Cheng, Hui-Min
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h-index: 0
机构:
Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
Cheng, Hui-Min
Gao, Xue-Wei
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h-index: 0
机构:
Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
Gao, Xue-Wei
Zhou, Wei
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h-index: 0
机构:
Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
Zhou, Wei
Li, Shu-Jing
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h-index: 0
机构:
Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
Li, Shu-Jing
Cao, Xue-Li
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
Cao, Xue-Li
Yan, Dongpeng
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Normal Univ, Dept Chem, Beijing 100875, Peoples R ChinaBeijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
机构:
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
Xin-Rui Wang
Hui-Min Cheng
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
Hui-Min Cheng
Xue-Wei Gao
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
Xue-Wei Gao
Wei Zhou
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
Wei Zhou
Shu-Jing Li
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
Shu-Jing Li
Xue-Li Cao
论文数: 0引用数: 0
h-index: 0
机构:
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
Xue-Li Cao
Dongpeng Yan
论文数: 0引用数: 0
h-index: 0
机构:
Department of Chemistry, Beijing Normal UniversityBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University