TEMPO/NaBr/NaClO体系氧化玉米淀粉的研究  

Study of TEMPO/NaBr/NaClO System Oxidized Corn Starch

作　　者：宋丽丽[1] 聂兆广[1] 李腾[1] 张晓东[1] 胡艳芳[1] 

机构地区：[1]青岛大学化学化工与环境学院,山东青岛266071

出　　处：《青岛大学学报（工程技术版）》2013年第4期92-96,共5页Journal of Qingdao University(Engineering & Technology Edition)

摘　　要：针对以2,2,6,6-四甲基哌啶-1-氧基自由基(TEMPO)-NaClO-NaBr为代表的亚硝酰自由基选择性氧化体系,本文以玉米淀粉为原料,NaClO为氧化剂,TEMPO和NaBr为催化剂,制备了氧化玉米淀粉。在不糊化的前提下,以5g淀粉为原料,研究了在pH为10.00,反应温度为20℃,反应时间为2.5h的条件下,不同氧化剂用量对氧化淀粉羧基质量分数的影响,通过红外光谱(IR)对氧化玉米淀粉的结构进行表征,研究结果表明,当NaClO用量为67.5mL时,氧化淀粉的羧基质量分数可达10.60%。该研究为TEMPO/NaBr/NaClO体系氧化淀粉提供了理论参考。With 2,2,6,6-tetramethyl piperidine-l-oxygen free radicals （TEMPO）-NaC10-NaBr as the rep- resentative for nitrosyl free radical selective oxidation system, this paper prepared oxidized corn starch u- sing corn starch as raw materials,NaC10 as oxidant,and TEMPO and NaBr as catalys. Under the premise of not gelatinized,with 5g starch as raw material,we studied the influence of carboxyl content of oxidized starch through different oxidant dosage by fixing the pH of reaction media as 10.00,reaction temperature as 20 ℃, and reaction time as 2.5 h. The results showed that when the consumption of NaC10 as 67.5 mL,carboxyl of oxidized starch up to 10. 60% through characterized the structure of the oxidized corn starch by infrared spectroscopy （IR）. This study provides a theoretical reference for TEMPO/NaBr/Na- CIO system oxidized starch.

关 键 词：NACLO TEMPO 氧化淀粉 羧基质量分数 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]