羧甲基及羟乙基葡甘聚糖及其性能的研究  

STUDIES ON ETHERIFICATION OF KONJAC GLUCOMANNAN

作　　者：庞杰 肖丽霞[2] 王丽霞[3] 田世平[1] 

机构地区：[1]中国科学院植物研究所光合作用与环境分子生理学重点实验室,北京100093 [2]中国农业大学食品学院,北京100094 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《林产化学与工业》2003年第4期63-65,共3页Chemistry and Industry of Forest Products

基　　金：福建省自然科学基金(F00016);福建省教育厅科学基金(K20033)资助项目

摘　　要：　为提高魔芋葡甘聚糖的性能,扩大其应用范围,用氯乙酸、氯乙醇与其进行醚化反应,通过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 03)的醚化度为0.60～0.75,1%水溶液(20℃)粘度150～1000mPa·s;氯乙醇醚化产物(DAS 05)的醚化度为0.50～0.62,1%水溶液(20℃)粘度640～1500mPa·s。产物中分别存在羧甲基、羟乙基醚;产物粘度降低;化学稳定性高,能较长时间存放。Etherified products from reacting chloroacetic acid,chlorethanol with konjac glucomannan(KGM) were studied to improve their properties and extend their applications.Resultants were identified by FTIR spectroscopy.Properties of the products were studied,such as etherification degree,viscosity and storage stability.Results showed that etherification degree of the product DAS-03 was 0.60-0.75 and viscosity in 1% solution(20 ℃) was 150-(1 000 mPa·s);etherification degree of DAS-05 was 0.50-0.62 and viscosity in 1% solution(20 ℃) was 640-1 500 mPa·s.There are carboxymethyl and hydroxyethyl ether groups in the products.Viscosity was decreased after etherification.The products could be stored for a long time,because of enhanced chemical stability.

关 键 词：羧甲基葡甘聚糖 羟乙基葡甘聚糖 魔芋葡甘聚糖 结构表征 醚化度 粘度 稳定性 存放时间 醚化改性 氯乙酸 氯乙醇 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]