回归正交法优化羧甲基玉米淀粉制备工艺  

Optimizing Preparation Technology of Carboxymethyl Corn Starch through Orthogonal Regression Design

作　　者：刘军海[1] 李志洲[1] 付蕾[1] 许磊[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品研究与开发》2010年第1期87-89,共3页Food Research and Development

基　　金：陕西理工学院基金项目(SLGQD0605)

摘　　要：以玉米淀粉为原料,优化制备羧甲基玉米淀粉工艺条件。以羧甲基玉米淀粉取代度为指标,用正交试验考察制备工艺的影响因素,再用回归正交试验优化制备工艺。结果表明:制备CMS最佳的工艺条件为乙醇浓度95%、乙醇用量60mL、氢氧化钠用量0.263mol、一氯乙酸用量0.117mol、碱化温度35℃、反应温度51.3℃、反应时间90min,在此条件下可制得取代度为0.71的CMS。The preparation technology to prepare carboxymethyl corn starch were optimized with corn starch as raw material.The influence factors of preparation technologys were studied through orthogonal experiment,and then the preparation technologys were optimized through orthogonal regression design with the degree of substitution （DS） of carboxymethyl cornstarch as indexes.The results showed that the optimizing technologys were：alcohol concentration 95 %,quantity of alcohol 60 mL,dosage of sodium hydroxide 0.263 mol,dosage of monochloroacetic acid 0.117 mol,alkalifying temperature 35 ℃,reaction temperature 51.3 ℃,reaction time 90min,the degree of substitution of carboxymethyl cornstarch cans up to 0.71 in the optimized conditions.

关 键 词：回归正交试验 羧甲基玉米淀粉 制备 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]