微波法制备淀粉醋酸酯的研究  

Studies on Preparation of Starch Acetate Using Microwave Heating

作　　者：房健[1] 李朝霞[1] 陈洪兴[1] 

机构地区：[1]盐城工学院食品科学与工程系,江苏盐城224003

出　　处：《盐城工学院学报（自然科学版）》2007年第3期67-70,共4页Journal of Yancheng Institute of Technology:Natural Science Edition

摘　　要：以淀粉为原料,冰醋酸和醋酸酐为改性剂,在微波加热条件下制备淀粉醋酸酯。探讨了微波火力、微波加热时间、淀粉种类及醋酸酐用量对淀粉醋酸酯取代度和反应效率的影响。结果表明:当玉米淀粉:冰醋酸:醋酸酐的质量分数比为1∶1∶0.4时,在中火条件下微波加热6 min,制得的淀粉醋酸酯的取代度为0.5386,反应效率为84.78%;在实验范围内,随着醋酸酐加入量的增加,制得的淀粉醋酸酯的取代度不断增加,而反应效率呈下降趋势;在相同的条件下,木薯淀粉制得的淀粉醋酸酯取代度和反应效率高,玉米淀粉次之,马铃薯淀粉制得的淀粉醋酸酯取代度和反应效率较低。Using starch as raw materials, acetic acid and acetic anhydride as modified agents to synthesize starch acetate in a microwave reactor. The factors such as power of microwave, heating time, starch type and acetic anhydride content were investigated. It was found that starch acetate of DS 0. 5386 and RE 84.78% was made from dry corn starch/glacial acetic acid/acetic anhydride 1/1/0.4 （w/w/w） and reaction at middle power of microwave for 6 min. Values for DS increased with amount of acetic anhydride while RE declined in the range of experiments. At the same operating condition, DS value and RE of starch acetate decreased in the order cassava 〉 corn 〉 potato Starch.

关 键 词：微波加热 淀粉醋酸酯 取代度 反应效率 

分 类 号：TQ426.6[化学工程]