羧甲基淀粉月桂酸酯对芦丁的增溶性质  

Influence of dodecanoylated carboxymethyl starch on rutin solubilization

作　　者：张文慧[1] 肖云丽[1] 汪源浩[1] 谭凤芝[1] 李沅[1] 

机构地区：[1]大连工业大学轻工与化学工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2015年第6期438-440,共3页Journal of Dalian Polytechnic University

基　　金：辽宁省教育厅A类项目(L2014223)

摘　　要：以羧甲基为亲水基团、月桂酰基为疏水基团,对淀粉进行了两亲性改性,制备了水溶性羧甲基淀粉月桂酸酯。研究了羧甲基淀粉月桂酸酯在水溶液中对芦丁的增溶性质及其影响因素。研究结果表明,芦丁的增溶效果与月桂酰基酯化取代度、溶液质量浓度、温度和pH密切相关。在月桂酰基取代度为0.034、溶液质量浓度为41mg/mL、温度为25℃、pH为10.5的条件下,羧甲基淀粉月桂酸酯对芦丁的增溶能力最强。在此条件下,溶液中芦丁的质量浓度为4.02mg/mL。Dodecanoylated carboxymethyl starch（DCMS）was prepared by amphiphilic modified starch using carboxymethyl as hydrophilic groups and dodecanoyl as hydrophobic groups,and rutin solubilization in DCMS was studied.Results showed the optimal condition for rutin solubilization were as follows：DS of dodecanoyl esterification 0.034,the mass concentration of solution 31 mg/mL,25 ℃ and pH 10.5,under which the mass concentration of rutin could reach to 4.02mg/mL.

关 键 词：芦丁 羧甲基淀粉月桂酸酯 增溶 

分 类 号：TQ314.1[化学工程—高聚物工业] O623.6[理学—有机化学]