碎米淀粉乙酸酯制备的因素分析  

Factor Analysis of the Preparation of Broken-rice Starch Acetate

作　　者：任宇鹏[1] 孙艳平[1] 

机构地区：[1]河南化工职业学院,河南郑州450042

出　　处：《广州化工》2015年第10期111-112,153,共3页GuangZhou Chemical Industry

摘　　要：为充分利用碎米资源,介绍碎米经碱法提取淀粉并纯化后,以醋酸酐为酯化剂,在碱性条件下制取低取代度的碎米淀粉乙酸酯;介绍碎米淀粉乙酸酯在食品、纺织、造纸等工业中的优良特性,并对碎米淀粉乙酸酯制备工艺的因素进行分析,如醋酸酐用量、温度、p H、反应时间等。从单因素影响考虑,分别在醋酸酐用量10.5%、p H 10、反应温度35℃、反应时间2 h时,取代度最大。In order to make full use of broken-rice resources, after introducing the broken-rice starch extracted at alkaline environment and purified, acetic anhydride was used as esterifying agent, under alkaline conditions for preparing low substitution degree of broken-rice starch acetate. The characteristics of broken-rice starch acetate was introduced, the factors and preparation of broken-rice starch acetates were analyzed. In consideration of the influence from the single factor, when acetic anhydride＇s adding amount was 10. 5%, pH was 10, reaction temperature was 35 ℃, reaction time was 2 h, the substitution of starch acetate was maximum.

关 键 词：碎米淀粉乙酸酯 因素分析 取代度 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]