食用级羧甲基淀粉钠的合成探讨  

Study on the Edible Prepared Sodium Carboxymethyl Starch

作　　者：王芳宁[1] 韩莉萍[1] 翁洪兴 

机构地区：[1]咸阳职业技术学院,陕西咸阳712000 [2]西安惠安化工厂,陕西西安710300

出　　处：《广州化工》2012年第9期114-115,122,共3页GuangZhou Chemical Industry

摘　　要：以陕西关中小麦淀粉为原料,以制备食用级羧甲基淀粉钠为目的,研究了乙醇溶剂法生产过程中,原料配比、反应温度、反应时间等因素对产品性能的影响。最佳操作条件为:原料质量比淀粉:氯乙酸:NaOH=1:0.36:0.21,乙醇浓度85%,反应温度50℃,反应时间2.0 h。Taking wheat starch of Guanzhong in Shaanxi as raw material to prepared sodium carboxymethyl starch used wheat starch, the effects of raw material ratio, reaction temperature and reaction time during the production with ethanol solvent method were studied. The best conditions were that the ratio of starch ： chloroacetic acid ： NaOH was 1 ： 0.36 ： 0.21, 85% ethanols concentration, 50℃, and 2.0 h.

关 键 词：小麦淀粉 羧甲基淀粉钠 醚化反应 粘度 

分 类 号：O636.12[理学—高分子化学]