十二烷基苯磺酸酯淀粉的制备  

Preparation of Starch Dodecylbenzene Sulfonate

作　　者：闫怀义[1] 郭军军[1] 

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《食品科学》2010年第24期479-483,共5页Food Science

基　　金：山西省教育厅高校科技项目(20091034)

摘　　要：为拓展玉米淀粉的用途,以玉米淀粉为原料,十二烷基苯磺酸钠为酯化剂,干法制备十二烷基苯磺酸酯淀粉,并用红外光谱对其结构进行表证。分别以十二烷基苯磺酸钠与玉米淀粉物质的量的比、反应时间和反应pH值对十二烷基苯磺酸酯化淀粉的取代度、黏度和黏度热稳定性的影响进行实验。结果表明:在十二烷基苯磺酸钠与玉米淀粉物质的量的比0.06、反应时间4h、反应pH14条件下制备的十二烷基苯磺酸酯淀粉的取代度较适宜,黏度最高,黏度热稳定性最好。In order to extend the application of cornstarch, cornstarch was used as the raw material and sodium dodecylbenzene sulfonate was used as the esterification agent to prepare starch dodecylbenzene sulfonate. Its structure was characterized by using IR. Meanwhile, the degree of substitution （DS）, viscosity and thermal stability of starch dodecylbenzene sulfonate was evaluated by different mole ratios between cornstarch and sodium dodecylbenzene sulfonate, reaction time and pH. Results indicated that sodium dodecylbenzene sulfonate-cornstarch ratio of 0.06, reaction time of 4 h and reaction pH of 14 resulted in the appropriate DS, the highest viscosity and thermal stability of prepared starch dodecylbenzene sulfonate.

关 键 词：十二烷基苯磺酸酯淀粉 制备条件 黏度 黏度热稳定性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]