氧化-酯化-MMA接枝复合变性木薯淀粉的合成与表征  

Synthesis and Characterization of Cassava Starch Composite Modified by MMA Graft-Esterification-Oxidation

作　　者：白国韡[1] 李和平[1] 欧辉[1] 

机构地区：[1]桂林理工大学化学与生物工程学院,广西桂林541004

出　　处：《化学世界》2013年第3期140-144,共5页Chemical World

基　　金：广西研究生教育创新计划项目(2011105960817M20);桂林市科学研究与技术开发计划项目(20120108-3);广西自然科学基金项目(桂科自0832258)

摘　　要：以木薯淀粉为主要原料,经双氧水氧化、邻苯二甲酸酐酯化,再与甲基丙烯酸甲酯进行接枝合成出复合变性淀粉。实验得到较佳的反应条件为:氧化反应时间为2h,温度为40℃,氧化剂用量为5mL,酯化反应时间为4.5h,温度为45℃,催化剂用量为4%;接枝反应的接枝时间为4.0h,温度为40℃,投料比(MMA∶酯化淀粉)为1.75∶1,引发剂浓度为0.05mol/L。用红外光谱(FTIR)、扫描电镜(SEM)对原料和复合变性薯淀粉的结构进行了表征。The oxidized-PA/MMA composite modified cassava starch was prepared by using hydrogen peroxide as oxidant, phthalic anhydride as esterification reagent and MMA as graft reagent. The oxidation reaction was carried out the when amount of hydrogen peroxide was 5.0 mL, and the reaction temperature and time were 40℃ and 2 h. The esterification reaction temperature was 45℃, and the reaction time was4.5 h. The dosage of catalyst was 4% to oxidize starch. The graft reaction was controlled at the reaction time 4 h, the reaction temperature 40℃, the ratio of monomer to esterified starch=l. 75 ： 1 and the initia-tor concentration 0. 05 mol/L. The structures of the raw material and the composite modified cassava starch were characterized by FT IR and SEM.

关 键 词：复合变性淀粉 合成 接枝 氧化 酯化 

分 类 号：O636.1[理学—高分子化学]