H_2O_2对田菁胶的氧化降解性能研究  

Oxidative degradation of sesbania gum caused by H_2O_2

作　　者：薛蔓[1,2] 王凯[2] 崔元臣[1] 

机构地区：[1]河南大学化学化工学院,河南开封475001 [2]开封教育学院,河南开封475001

出　　处：《应用化工》2009年第11期1642-1644,共3页Applied Chemical Industry

摘　　要：摘要：以H2O2为氧化剂对田菁胶进行氧化降解。在25—70℃的范围内，H2O2对淀粉的氧化降解性能先增加后减弱，在45℃时达到最好；最佳反应时间为120min，延长反应时间，淀粉的粘度不再有明显变化；对于200mL1％的田菁胶溶液，H2O2的合适用量为2mL；另外，在中性条件下，H2O2对田菁胶的降解效果较好。田菁胶降解前后的红外光谱表明，田菁胶粘度下降的主要原因是高分子链的断裂，即田菁胶分子量的降低所致。The oxidative degradation of sesbania gum was carried out by using H2O2 as an oxidant. The oxidative degradation capability of H2O2 increased at first and then decreased when the temperature ranged from 25 ℃ to 70 ℃. The best reaction temperature is 45 ℃. The effect of reaction time showed that the optimal reaction time was 120 rain. By prolonging the reaction time continuously,the viscosity of sesbania gum did not change significantly. For the 200 mL of sesbania gum （ 1% ）, the proper amount of H2O2 was 2 mL. Moreover, the optimum degradation property was obtained in neutral environment. IR spe- trum of sesbania gum and oxidative degradation sesbania gum by H2O2 suggested that the decrease of viscosity was due to the the breaking of macromolecular chains.

关 键 词：H2O2 淀粉 氧化降解 粘度 

分 类 号：O631[理学—高分子化学]