甘蔗渣的羧基化改性及其优化  

Carboxylation Modification of Bagasse and Its Optimization

作　　者：李营营[1] 杨晓光[1] 许文婷[1] 王瑞琴[1] 周群富 陆登俊[1,2] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西蔗糖产业协同创新中心,南宁530004

出　　处：《中国调味品》2017年第12期17-22,共6页China Condiment

基　　金：2015广西大学大学生创新创业训练计划项目;广西区特色本科专业建设项目

摘　　要：以甘蔗渣为原料,通过接枝共聚反应制备羧基化改性的改性蔗渣,多方面考虑了超声功率、超声温度、反应时间、反应温度、单体/蔗渣比、引发剂、交联剂对反应的影响,并对实验结果进行了正交优化。最佳实验条件:超声功率350 W,超声温度65℃,中和度55%,AA/蔗渣为10.0,APS/AA为1.3%,MBA/AA为0.12%,羧基化蔗渣中的羧基含量最高可达4.43mmol/L。The modified bagasse is prepared by graft copolymerization with carboxylated bagasse as raw material. The influence of ultrasonic power, ultrasonic temperature, reaction time, reaction temperature, monomer and bagasse ratio, initiator and crosslinker on the reaction are considered in many aspects, and the experimental results are optimized. The best experimental conditions are as follows： ultrasonic power is 350 W, ultrasonic temperature is 65 ℃, neutralization degree is 55%, AA/bagasse is 10.0, APS/AA is 1. 3%, MBA/AA is 0. 12%, and the maximum of carboxyl group content is 4. 43 mmol/L.

关 键 词：甘蔗渣 接枝共聚 羧基化 

分 类 号：TS201.1[轻工技术与工程—食品科学]