魔芋葡甘聚糖醚化研究  

Studies on Etherification of Konjac Glucomannan

作　　者：王丽霞[1] 庞杰[2] 陆蒸[3] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建农林大学食品科技学院,福建福州350002 [3]福建农林大学食品研究所,福建福州350002

出　　处：《江西农业大学学报》2003年第4期632-634,共3页Acta Agriculturae Universitatis Jiangxiensis

基　　金：福建省自然科学基金 (F0 0 0 1 6);教育厅基金 (K2 0 0 3 3 )

摘　　要：为提高魔芋葡甘聚糖性能 ,扩大其应用范围 ,用氯乙酸、氯乙醇与魔芋葡甘聚糖进行醚化反应 ,红外光谱测得产物的结构表征 ,并对产物的醚化度、粘度、稳定性、存放时间等性能进行研究。结果表明 ,氯乙酸醚化产物 (DAS-0 3 )的醚化度为 0 .60～ 0 .75 ,1 %水溶液 ( 2 0℃ )粘度 1 5 0 0～ 1 5 0mPa.s;氯乙醇醚化产物 (DAS -0 5 )的醚化度为 0 .5 0～ 0 .62 ,1 %水溶液 ( 2 0℃ )粘度 1 0 0 0～ 640mPa.s。产物中分别存在羧甲基、羟乙基醚 ,产物粘度降低 ,化学稳定性提高 ,能较长时间存放。This paper deals with etherized products from the raw materials of chloroacetic acid chlorethanol and Konjac glucomannan(KGM) to improve their properties and extend their applications. The characterization of resultants was identified by FTIR spectroscopy. The properties of the products were studied, such as their etherealization degrees, viscosity and depositing-hours. The results showed that the etherealization degree of DAS-03 was 0.60～0.75 and viscosity in 1% solution (20℃) was 1500～150 mPa.s; the etherealization degree of DAS-05 was 0.50～0.62 and viscosity in 1% solution (20℃) was 1 000～640 mPa.s. Carboxymethyl, hydroxyethyl ether existed in the products. Viscosity was degraded after being modified. The products could be deposited for a long time, for their chemical stability was enhanced.

关 键 词：魔芋葡甘聚糖 醚化反应 结构表征 性能 氯乙酸 氯乙醇 硫酸二甲酯 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]