蜡质玉米羧甲基淀粉的合成与表征  

Synthesis and characterization of carboxymethyl waxy maize starch

作　　者：陈馥[1] 熊俊杰[1] 罗先波[1] 杨亚宇[1] 

机构地区：[1]西南石油大学化学化工学院,四川成都610500

出　　处：《应用化工》2010年第4期510-513,517,共5页Applied Chemical Industry

基　　金：四川省教育厅重大培育项目(07ZZ042)

摘　　要：以蜡质玉米淀粉为原料,用乙醇溶剂法制备了蜡质玉米羧甲基淀粉(CMS)。考察了碱化时间、醚化反应温度、醚化反应时间、n(NaOH)/n(淀粉)、n(ClCH2COONa)/n(淀粉)对CMS粘度的影响。结果表明,在醚化反应时间2.5 h,n(NaOH)/n(淀粉)为0.4,n(ClCH2COONa)/n(淀粉)为1.2,醚化反应温度65℃,碱化时间为50 min的最佳反应条件下制得的CMS粘度为1 490 mPa.s。同时发现,随着n(ClCH2COONa)/n(淀粉)的增大,CMS粘度表现出先增大后减小再增大,最后减小的趋势,对其进行了分析。In the present investigation, carboxymethyl waxy maize starch （CMS） was prepared in alcohol medium. The effects of the basification reaction time, etherification temperature, etherification time, the molar ratio of sodium hydroxide to starch, the molar ratio of sodium chloroacetate to starch on the viscosity of CMS were studied. Results show optimum conditions are as follows： etherification time 2. 5 h, n （NaOH）/n （starch） 0.4, n （ ClCH2 C OONa）/n （ starch ） 1.2, etherification temperature 65 ℃, basification reaction time 50 min, and the viscosity of CMS was 1 490 mPa · s under above optimum conditions. Meanwhile with increasing n（ ClCH2 COONa）/n （ starch）, viscosity of CMS increases then decreases and increases before final decreasing trend. This phenomenon was analyzed.

关 键 词：蜡质玉米羧甲基淀粉 羧甲基化 粘度 

分 类 号：O636.12[理学—高分子化学]