羧甲基魔芋葡甘露聚糖的制备及表征  

Preparation and characterization of carboxymethyl modified konjac glucomannan

作　　者：方坤 李坚斌[1,2] 魏群舒 聂卉 刘培华[1] 陈雨[1] 江宁宁[1] FANG Kun;LI Jian-bin;WEI Qun-shu;NIE Hui;LIU Pei-Hua;CHEN Yu;JIANG Ning-ning(Light Industry and Food Engineering College, Guangxi University, Nanning 530004, China;Guangxi Collaborative Innovation Center for Guangxi Sucrose Industry, Nanning 530004, China)

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

出　　处：《现代化工》2018年第4期82-86,共5页Modern Chemical Industry

基　　金：国家自然科学基金项目(20864001;31160326);广西科学研究与技术开发项目(桂科能10100025)资助;2016广西区特色本科专业建设项目

摘　　要：通过对魔芋葡甘露聚糖进行羧甲基化改性,制备出具有不同取代度的羧甲基魔芋葡甘露聚糖,并确定其最佳工艺条件。利用红外光谱法、差示扫描热量法及电镜扫描对羧甲基魔芋葡甘露聚糖进行表征。结果表明,以取代度为参考指标,魔芋葡甘露聚糖羧甲基改性的工艺条件为:乙醇体积分数为70%,反应体系pH为11.0,醚化温度为50.0℃,醚化时间为3 h,碱化时间为2 h;KGM主链分子上引入了羧甲基基团,其热力学行为被改变,随着取代度的增加,羧甲基魔芋葡甘露聚糖颗粒体积比未改性的大。Carboxymethyl konjac glucomannan（ KGM） with different substitution degrees is prepared by carboxymethyl modification of konjac glucomannan,and the optimal process conditions are determined. A series of characterization studies of carboxymethyl konjac glucomannan are carried out by infrared spectroscopy,differential scanning calorimetry and scanning electron microscopy.The results show that the optimum conditions taking substitution degree as reference index are as follows： volumetric concentration of ethanol is 70%,pH of reaction system is 11. 0,etherification temperature is 50. 0℃,etherification time is 3 h,and the alkalization time is 2 h. The thermodynamic behavior is changed because the carboxymethyl groups are added into KGM backbone molecules.With the increase of the substitution degree,the volume of carboxymethyl konjac glucomannan particles is larger than that of unmodified ones.

关 键 词：魔芋葡甘露聚糖 羧甲基化 取代度 工艺条件 

分 类 号：TQ28[化学工程—有机化工]