Effect of Carbohydrates on the Formation Process and Performance of Micro-Arc Oxidation Coatings on AZ31B Magnesium Alloy

Abstract

An environmentally friendly alkaline electrolyte of silicate and borate, which contained the addition of carbohydrates (lactose, starch, and dextrin), was applied to produce micro-arc oxidation (MAO) coatings on AZ31B magnesium alloy surfaces in constant current mode. The effects of the carbohydrates on the performance of the MAO coatings were investigated using a scanning electron microscope (SEM), an X-ray diffractometer (XRD), energy-dispersive spectroscopy (EDS), the salt spray test, potentiodynamic polarization curves, and electrochemical impedance spectroscopy (EIS). The results show that the carbohydrates effectively inhibited spark discharge, so the anodized growth process, surface morphology, composition, and corrosion resistance of the MAO coatings were strongly dependent on the carbohydrate concentration. This is ascribed to the surface adsorption layer formed on the surface of the magnesium alloy. When the carbohydrate concentration was 10 g/L, smooth, compact, and thick MAO coatings with excellent corrosion resistance on the magnesium alloy were obtained.