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在微波辐照下,通过木薯淀粉与马来松香酰氯(MPA-C l)的O-酰化反应合成了不同取代度的马来松香木薯淀粉酯(MRCSE),利用FT-IR、NMR、X射线衍射(XRD)和元素分析对MRCSE进行了表征。探讨了反应条件对MRCSE取代度的影响,通过单因素试验得出最佳合成工艺条件为:木薯淀粉0.5 g,MPA-C l 3.4 g,吡啶体积25 mL,淀粉活化时间1.5 h,反应温度110℃,功率700 W,反应时间1.5 h,物质的量比1∶1(马来松香酰氯-葡萄糖单元中羟基数)。并测试了DS为0.170的MRCSE的特性黏度和溶解性能。结果表明,与原料木薯淀粉相比,MRCSE的特性黏度降低、溶解性能变好,尤其可溶于冷水,即MRCSE是一种新型水溶性淀粉衍生物。
Under microwave irradiation, malayan tapioca starch esters (MRCSE) with different degrees of substitution were synthesized by O-acylation of cassava starch with maleic acid chloride (MPA-C1) MRCSE was characterized by X-ray diffraction (XRD) and elemental analysis. The effects of reaction conditions on the degree of substitution of MRCSE were investigated. The optimal synthesis conditions were as follows: tapioca starch 0.5 g, MPA-C 3.4 g, pyridine 25 mL, starch activation time 1.5 h, reaction temperature 110 ℃, the power of 700 W, the reaction time of 1.5 h, the mass ratio of 1: 1 (maleic acid chloride - glucose unit hydroxyl number). The inherent viscosity and solubility of MRCSE with a DS of 0.170 were also tested. The results showed that compared with the raw material cassava starch, MRCSE reduced the intrinsic viscosity, solubility better, especially soluble in cold water, MRCSE is a new water-soluble starch derivatives.