氨基淀粉单磺酸酯的制备及其性能研究  

Synthesis and properties of amino starch-half sulfate ester

作　　者：吴翠玲[1] 吴清汶 杨乐[1] 蓝邦伟 萧聪明[1] 

机构地区：[1]华侨大学材料科学与工程学院,福建厦门361021

出　　处：《石油化工》2016年第7期847-850,共4页Petrochemical Technology

基　　金：福建省自然科学基金项目(2015J01201)

摘　　要：以淀粉和对氨基苯磺酸为原料,通过酯化反应合成了氨基淀粉单磺酸酯(ASS);ASS再与环氧氯丙烷发生交联得到交联氨基淀粉单磺酸酯(CAS);并利用FTIR、TG和紫外-可见分光光度法分析了ASS和CAS的结构及性能。表征结果显示,中性淀粉通过氨基化得到了预期产物ASS。实验结果表明,反应温度为70℃时所得ASS中的氨基含量较高;交联产物CAS的热稳定性高于淀粉,且交联度越高,热稳定性越好;CAS对甲基橙有一定的吸附能力,吸附量随交联剂用量的增大而增大,但对甲基橙的吸附容量较低。Amino starch-monosulfonate（ASS） was synthesized through esterification from sulfanilic acid and starch,and then cross-linked ASS（CAS） was prepared through the cross-linking of ASS with epichlorohydrin in the presence of alkali. ASS and CAS were characterized by means of FTIR, TG and UV-Vis spectrophotometry. The experimental results showed that the amino groups were introduced into the neutral starch chains,and the expected product ASS was obtained. The content of the amino groups in ASS synthesized at 70℃was high. The thermal stability of CAS was obviously higher than that of starch and was enhanced with increasing its cross-linkage. CAS showed some adsorption capacity to methyl orange. Though the capacity increased with increasing the cross-linking agent dosage,it was low and should be improved.

关 键 词：淀粉 氨基苯磺酸 酯化反应 氨基淀粉单磺酸酯 甲基橙吸附 

分 类 号：TQ323.9[化学工程—合成树脂塑料工业]