Wang Yu, Cui Lan-Yue, Zeng Rong-Chang, Li Shuo-Qi, Zou Yu-Hong, Han En-Hou
College of Materials Science and Engineering, Shandong University of Science and Technology, Qingdao 266590, China.
College of Chemical and Environmental Engineering, Shandong University of Science and Technology, Qingdao 266590, China.
Materials (Basel). 2017 Jun 29;10(7):725. doi: 10.3390/ma10070725.
The influences of glucose and amino acid (L-cysteine) on the degradation of pure magnesium have been investigated using SEM, XRD, Fourier transformed infrared (FTIR), X-ray photoelectron spectroscopy (XPS), polarization and electrochemical impedance spectroscopy and immersion tests. The results demonstrate that both amino acid and glucose inhibit the corrosion of pure magnesium in saline solution, whereas the presence of both amino acid and glucose accelerates the corrosion rate of pure magnesium. This may be due to the formation of -C=N- bonding (a functional group of Schiff bases) between amino acid and glucose, which restricts the formation of the protective Mg(OH)₂ precipitates.
利用扫描电子显微镜（SEM）、X射线衍射仪（XRD）、傅里叶变换红外光谱仪（FTIR）、X射线光电子能谱仪（XPS）、极化和电化学阻抗谱以及浸泡试验，研究了葡萄糖和氨基酸（L-半胱氨酸）对纯镁降解的影响。结果表明，氨基酸和葡萄糖均能抑制纯镁在盐溶液中的腐蚀，而氨基酸和葡萄糖同时存在则会加速纯镁的腐蚀速率。这可能是由于氨基酸和葡萄糖之间形成了-C=N-键（席夫碱的官能团），从而限制了保护性Mg(OH)₂沉淀的形成。
