摘要
在微波辐照的条件下,以马来酸酐为原料与木薯淀粉发生酯化反应合成马来酸淀粉酯。研究反应温度、反应时间、吡啶和酸酐用量对取代度的影响。实验表明:当淀粉用量为5.00 g,马来酸酐用量0.45(n/n0),吡啶用量0.3(mL/g),反应温度为100℃,反应时间为5 min时,可以快速得到取代度为0.189的酯化产物,FTIR谱图验证了马来酸淀粉酯的结构。
The synthesis of the ester of tapioca starch with the maleic anhydride in microwave was studied. The influences of reaction temperature,reaction time,ratios of maleic anhydride, dosages of pyridine on the substituent degree were researched. The results showed that 5.00 g of tapioca starch, 0.45 （ n/no ） of maleic anhydride, 0.3 （mL/g） of pyridine at 100℃ for 5 min, substituent degree of ester of tapioca starch reached 0. 189, also FTIR spectroscopy was used to descript structure of maleic acid tapioca starch ester.
出处
《化工时刊》
CAS
2008年第6期15-17,共3页
Chemical Industry Times
关键词
木薯淀粉
马来酸淀粉酯
微波
tapioca starch starch maleat ester microwave
