干法马来酸酐酯化淀粉的合成工艺研究  

Study on the Synthesis Process of Maleic Anhydride Esterified Starch by Dry Method

作　　者：左迎峰[1] 张彦华[1] 杨龙[1] 乔治邦 谭海彦[1] 顾继友[1] 

机构地区：[1]东北林业大学生物质材料科学与技术教育部重点实验室,黑龙江哈尔滨150040

出　　处：《西南林业大学学报（自然科学）》2013年第5期88-92,共5页Journal of Southwest Forestry University：Natural Sciences

基　　金：中央高校基本科研业务费专项(DL13CB13)资助;国家自然科学基金青年基金项目(31200442)资助;黑龙江省教育厅科学技术研究项目(12533030)资助

摘　　要：以玉米淀粉为原料,马来酸酐(MAH)为酯化剂,采用干法合成马来酸酐酯化玉米淀粉,研究反应温度、反应时间和马来酸酐用量对酯化淀粉取代度的影响,并采用X射线衍射仪和热重分析仪对酯化淀粉进行表征。结果表明,随着反应温度的升高和反应时间的延长,酯化淀粉的取代度均逐渐增大,温度达到80℃或时间延长至2.0 h,取代度趋于稳定;在淀粉过量的情况下,随着马来酸酐用量增大,取代度呈线性增长;X射线衍射仪分析表明,随着马来酸酐用量增大,酯化反应使淀粉的结晶度逐渐降低;热重分析仪分析表明,结晶度的降低导致酯化淀粉的热失重起始温度和最大速率温度降低,且随着马来酸酐用量增大,影响更明显。Maleic anhydride esterified corn starch was prepared by dry method with corn starch as raw material and maleic anhydride （MAH） as esterifying agent. The effect of the reaction temperature, reaction time duration and maleic anhydride dosage on substitution degree of esterified starch was studied, and the esterified starch was characterized by X-ray diffractometer （XRD） and thermo-gravimetric analysis （TGA）. The results showed that substitution degree of esterified starch increased gradually with the increase of reaction temperature and reaction time duration. When the temperature reached 80 , or when the reaction time duration was extended to 2.0 h, the substitution degree of esterified starch tended to be stable. In the case with excessive starch dosage, the degree of substitution was in linear growth along with the increment of MAH amount. XRD analysis showed that with the increase of MAH amount, esterification reaction caused the degree of crystallinity of starch to decrease gradually. TGA analysis showed that the decreased degree of crystallinity resulted in the reduction of the thermal initiation temperature and the temperature for maximum rate of starch esterification. With the increasing amount of MAH, the reduction effect was more obvious.

关 键 词：玉米淀粉 马来酸酐 干法酯化 合成工艺 

分 类 号：S785[农业科学—林学]