UMET, UMR CNRS 8207, Université Lille Nord de France, F-59650 Villeneuve d'Ascq, France.
Carbohydr Res. 2011 Nov 29;346(16):2622-8. doi: 10.1016/j.carres.2011.09.004. Epub 2011 Sep 12.
It has been previously reported that α-lactose could be totally amorphized by ball milling. In this paper we report a detailed investigation of the structural and microstructural changes by which this solid state amorphization takes place. The investigations have been performed by Powder X-ray Diffraction, Solid State Nuclear Magnetic Resonance ((13)C CP-MAS) and Differential Scanning Calorimetry. The results reveal the structural complexity of the material in the course of its amorphization so that it cannot be considered as a simple mixture made of a decreasing crystalline fraction and an increasing amorphous fraction. Heating this complexity can give rise to a fully nano-crystalline material. The results also show that chemical degradations upon heating are strongly connected to the melting process.
先前有报道称α-乳糖通过球磨可以完全非晶化。本文详细研究了发生这种固态非晶化的结构和微观结构变化。研究采用粉末 X 射线衍射、固态核磁共振（（13）C CP-MAS）和差示扫描量热法进行。结果表明，在非晶化过程中，材料的结构非常复杂，不能简单地视为结晶度逐渐降低和非晶度逐渐增加的混合物。对这种复杂性进行加热可以得到完全纳米晶的材料。结果还表明，加热过程中的化学降解与熔融过程密切相关。
