魔芋葡甘聚糖凝胶珠硫酸酯化修饰工艺优化研究  

Optimization of the technology for sulfated modification of konjac glucomannan gel beads

作　　者：张迎庆[1] 干信[2] 谢笔钧[1] 肖云[2] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]湖北工业大学生物工程学院,武汉430068

出　　处：《农业工程学报》2005年第6期140-143,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：湖北省教育厅科技攻关项目 (2 0 0 0 A0 40 1 3 )

摘　　要：采用二次回归旋转正交组合实验设计方法,探讨了魔芋葡甘聚糖凝胶珠的硫酸酯化修饰的最优化工艺条件。结果表明:各因子对硫酸基含量影响由大到小依次为温度、氯磺酸用量和时间,且温度和氯磺酸用量两因子间相互作用极显著。回归方程达到极显著水平,无失拟因素存在。通过预测与验证得到硫酸酯化最优化工艺条件为:10g魔芋葡甘聚糖凝胶珠,氯磺酸用量为5.27mL,反应温度为39.4℃,反应时间为3.88h,在此条件下产物硫酸基含量质量分数为(24.40±1.28)%。The optimal technical conditions for sulfated modification of konjac glucomannan gel beads were investigated by the quadratic regression rotatable orthogonal design. The results showed that the reaction temperature was the most significant factor to affect the sulfate group content of the final product, the amount of chlorosulfonic acid was the less one, and the reaction time was the least one. The interaction between reaction temperature and chlorosulfonic acid amount was significantly noticeable. The regression equation was at the very significant level without any lack of fit factor. By predication and verification, the optimal technical conditions for sulfate modification were determined as follows: for 10 g konjac glucomannan gel beads, the optimal amount of chlorosulfonic acid was 5.27 mL, the optimal reaction temperature and time were 39.4°C and 3.88 h, respectively, the sulfate group content of the final products could reach (24.40 ± 1.28)% under the optimal conditions.

关 键 词：魔芋葡甘聚糖 硫酸酯化 二次回归旋转正交组合实验设计 

分 类 号：O636.1[理学—高分子化学]