摘要
以木薯淀粉为原料,醋酸酐为酯化剂,采用微波辅助干法制备醋酸酯淀粉。用红外光谱分析对木薯醋酸酯淀粉进行表征,用酸碱滴定的方法测定木薯醋酸酯淀粉的取代度,考察酯化剂用量、反应温度、反应时间、反应体系p H值对醋酸酯淀粉取代度及反应效率的影响。通过正交试验得到了微波法制备醋酸酯淀粉的最佳工艺条件:醋酸酐用量7%,反应温度70℃,微波时间700s,反应体系p H=8。在此条件下所得醋酸酯淀粉取代度(DS)为0.0951,酯化反应效率为79.14%。
Applied cassava starch as raw material, acetic anhydride as the acetylize reagent the acetate starch was prepared by the dry conditions assisted by microwave. The effect of reaction factors such as esterification agent dosage, reaction temperature, reaction time, and system pH value on degree of substitution（DS） and reaction efficiency（RE） were investigated. The optimum conditions confirmed by orthogonal： the acetic anhydride amount 7%, reaction temperature 70℃, reaction time 700 s and system p H value was 8. Under these conditions, the degree of substitution was 0.0951 and the reaction efficiency was 79.14%.
出处
《化工技术与开发》
CAS
2015年第10期5-9,共5页
Technology & Development of Chemical Industry
基金
广西林产化学与工程协同创新中心资金项目(协同创新中心[2013]2号)
关键词
醋酸酯淀粉
取代度
微波
干法
acetate Starch
degree of substitution
microwave
dry preparation
