反应共混制备木薯淀粉马来酸酯的工艺研究  

Synthesis of Maleic Anhydride Esterified Cassava Starch by Reactive Blending

作　　者：谭登峰[1] 黄雪梅[1] 庞锦英[1] 莫羡忠[1] 

机构地区：[1]广西师范学院化学与材料科学学院,广西南宁530001

出　　处：《化工技术与开发》2015年第4期5-7,31,共4页Technology & Development of Chemical Industry

基　　金：广西科学研究与技术开发计划项目(桂科能14123006-27);广西高校科研基金项目(2013YB140);"合成与天然功能分子化学"广西高校重点实验室开发基金

摘　　要：以木薯淀粉为原料,甘油为增塑剂,马来酸酐(MA)为酯化剂,通过密炼机熔融反应共混制备木薯淀粉马来酸酯。研究了密炼时间、温度、转速及马来酸酐加入量对淀粉酯取代度(DS)的影响,并采用FTIR对淀粉酯的结构进行表征。实验结果表明,取代度随着密炼温度的升高和密炼时间的延长而增大,当密炼温度为130℃或密炼时间为12.5min时取代度变化变得比较平缓;随着密炼转速的增大,取代度先增大后减小,转速为70r·min-1时达到最大值;随马来酸酐含量的增加取代度近似呈线性增长。FTIR结果表明马来酸酐成功接枝到淀粉链上。Maleic anhydride esterified cassava starch was prepared by reactive blending with cassava starch as raw material, glycerol as a plasticizer and maleic anhydride （MA） as esterifying agent. The effect of reation temperature, reation time, rotational speed and maleic anhydride dosage on substitution degree （DS） of esterified starch was studied, and the esterified starch was characterized by XRD, TGA and DSC. The results showed that substitution degree of esterified starch increased gradually with the increase of reaction temperature, reaction time duration and rotational speed. When the temperature reached 130℃, or when the reaction time duration was extended to 12.5 min, the substitution degree of esterified starch tended to be stable, and the DS was growth along with the incre- ment of MA amount. When the speed of blend reached 70 r/min, the DS was the highest. FTIR analysis showed that maleic anhydride grafted onto the starch chain.

关 键 词：反应共混 木薯淀粉 马来酸酐 酯化 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]