戊二酸淀粉酯的水相法制备及其理化性质研究
发布时间：2018-09-19 15:45
【摘要】：以玉米淀粉为原料,戊二酸酐为酯化剂,蒸馏水为反应溶剂,研究并分析了在制备戊二酸淀粉酯的过程中淀粉乳初始浓度、反应时间、反应温度、体系p H值和戊二酸酐用量对产物取代度的影响。通过单因素实验和正交实验,得出制备戊二酸淀粉酯的最佳工艺条件:淀粉乳浓度为40%(质量分数,下同),反应时间为2 h,反应温度35℃,体系p H为8.5。采用傅里叶变换红外光谱(FT-IR)、X射线衍射仪(XRD)及扫描电子显微镜(SEM)对原玉米淀粉和不同取代度的产物进行了结构表征分析。FT-IR显示戊二酸淀粉酯在1733 cm-1处和1555 cm-1处出现了新的吸收峰,其中1733 cm-1处为C=O的伸缩振动吸收峰,1555 cm-1处为游离的-COO-的反对称伸缩振动吸收峰,表明了淀粉分子中成功接入了戊二酸基团;XRD分析显示改性后的淀粉仍属于A型结晶结构,表明了反应主要发生在无定形区。
[Abstract]:Using corn starch as raw material, glutaric anhydride as esterification agent and distilled water as reaction solvent, the initial concentration of starch milk, reaction time and reaction temperature in the preparation of starch glutarate were studied and analyzed. The influence of pH value and the amount of glutaric anhydride on the degree of substitution of the product. The optimum conditions of preparing starch glutarate were obtained by single factor experiment and orthogonal experiment: starch milk concentration was 40% (mass fraction), reaction time was 2 h, reaction temperature was 35 鈩，
本文编号：2250564
[Abstract]:Using corn starch as raw material, glutaric anhydride as esterification agent and distilled water as reaction solvent, the initial concentration of starch milk, reaction time and reaction temperature in the preparation of starch glutarate were studied and analyzed. The influence of pH value and the amount of glutaric anhydride on the degree of substitution of the product. The optimum conditions of preparing starch glutarate were obtained by single factor experiment and orthogonal experiment: starch milk concentration was 40% (mass fraction), reaction time was 2 h, reaction temperature was 35 鈩，
本文编号：2250564
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