马铃薯羧甲基淀粉的制备及结构分析  

The Effect Factors for Carboxymethyl Starch Preparation

作　　者：张亚丽[1] 徐忠[1] 

机构地区：[1]哈尔滨商业大学化学中心,黑龙江哈尔滨150076

出　　处：《化学与粘合》2001年第1期14-16,38,共4页Chemistry and Adhesion

基　　金：黑龙江省青年基金项目

摘　　要：羧甲基淀粉是重要的变性淀粉之一 ,用途广泛。本文以马铃薯淀粉为原料 ,用乙醇溶剂法制备了马铃薯羧甲基淀粉钠 ,研究了氯乙酸、氢氧化钠、反应时间、反应温度、乙醇浓度、乙醇溶液体积等因素对反应的影响。以粘度为目标 ,用正交实验方法确定了最佳工艺条件。Carboxymethyl starch is one of the most important denatured starch.In the present investigation,carboxymethyl potato starch was prepared in alcohol medium.The effects of the volume and concentration of the ethyl alcohol,sodium hydroxide concentration,monochloroacetic acid concentration,reaction temperature and time on the carboxymethylation of potato starch were investigated.The orthogonal experiment was employed to determine the optimum technology conditions.

关 键 词：马铃薯淀粉 羧甲基化 粘度 羧甲基淀粉 制备 结构 乙醇溶剂法 

分 类 号：TQ281[化学工程—有机化工]