通过葡萄糖辅助热分解法制备出CdS纳米粒子,对产品进行了表征。在反应过程中葡萄糖可以阻止产物团聚,进而有效地降低产物尺寸。根据前驱体热分解过程的热重分析仪和差热分析仪测试结果,提出了葡萄糖的形貌控制机理。最后研究了葡萄糖加入量和辅助剂种类对产物形貌的影响。 The CdS nanoparticles were prepared by glucose-assisted thermal decomposition and the products were characterized. During the reaction glucose can prevent product agglomeration, thus effectively reducing the size of the product. According to the thermogravimetric analysis and differential thermal analyzer test results of precursor thermal decomposition process, the control mechanism of glucose morphology was proposed. Finally, the effects of glucose and auxiliaries on the morphology of the product were investigated.