利用干法氧化制备具有抑菌效果的改性黄原胶  

Preparation of Modified Xanthan Gum with Bacteriostatic Effect by Dry Oxidation

作　　者：季向新 高玉洁 蒲科宇 崔佳 拖建刚 赵有营 徐永斌 JI Xiang-xin;GAO Yu-jie;PU Ke-yu;CUI Jia;TUO Jian-gang;ZHAO You-ying;XU Yong-bin(School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou 014010,China;Deosen Biochemical(Ordos)Co.,Ltd.,Ordos 014330,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014010 [2]鄂尔多斯市中轩生化股份有限公司,内蒙古鄂尔多斯014330

出　　处：《中国调味品》2025年第4期215-221,共7页China Condiment

基　　金：内蒙古自治区自然科学基金项目(2022MS02009);鄂尔多斯市科技计划项目(2022EEDSKJZDZX007);内蒙古科技大学基本科研业务费专项项目(2023QNJS147)。

摘　　要：通过干法氧化制备改性黄原胶,研究了水分含量、反应温度、过氧化氢浓度、催化剂FeSO_(4)浓度对干法氧化黄原胶羧基含量和醛基含量的影响。结果表明,干法氧化制备黄原胶的最佳反应条件为水分含量25%、反应温度55℃、过氧化氢浓度3%、催化剂FeSO_(4)浓度0.15%。实验制得的干法氧化黄原胶出现了醛基,且羧基含量有所提高,赋予了黄原胶抑菌性的同时基本保留了黄原胶的原有黏度。利用干法氧化制得的改性黄原胶在食品添加剂、化妆品、医药和生物材料等领域具有广阔的应用前景。Modified xanthan gum is prepared by dry oxidation.The effects of moisture content,reaction temperature,hydrogen peroxide concentration and catalyst FeSO_(4) concentration on the carboxyl group content and aldehyde group content of dry oxidized xanthan gum are investigated.The results show that the optimal reaction conditions for the preparation of xanthan gum by dry oxidation are moisture content of 25%,reaction temperature of 55℃,hydrogen peroxide concentration of 3%,and catalyst FeSO_(4) concentration of 0.15%.Aldehyde group appears in the xanthan gum prepared by dry oxidation in this experiment,and carboxyl group content increases,which endows xanthan gum with bacteriostatic properties and retains its original viscosity.The modified xanthan gum prepared by dry oxidation has a broad application prospect in the fields of food additives,cosmetics,medicine and biomaterials.

关 键 词：羧基含量 醛基含量 干法氧化 抑菌性 黏度 

分 类 号：TS201.1[轻工技术与工程—食品科学]