| 回归正交法优化羧甲基玉米淀粉制备工艺 |
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| 引用本文： | 刘军海,李志洲,付蕾,许磊.回归正交法优化羧甲基玉米淀粉制备工艺[J].食品研究与开发,2010,31(1). |
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| 作者姓名： | 刘军海 李志洲 付蕾 许磊 |
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| 作者单位： | 陕西理工学院化学与环境科学学院,陕西,汉中,723001 |
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| 基金项目： | 陕西理工学院基金项目 |
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| 摘 要： | 以玉米淀粉为原料,优化制备羧甲基玉米淀粉工艺条件.以羧甲基玉米淀粉取代度为指标,用正交试验考察制备工艺的影响因素,再用回归正交试验优化制备工艺.结果表明:制备CMS最佳的工艺条件为乙醇浓度95%、乙醇用量60mL、氢氧化钠用量0.263mol、一氯乙酸用量0.117mol、碱化温度35℃、反应温度51.3℃、反应时间90min,在此条件下可制得取代度为0.71的CMS.
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| 关 键 词： | 回归正交试验 羧甲基玉米淀粉 制备 优化 |
Optimizing Preparation Technology of Carboxymethyl Corn Starch through Orthogonal Regression Design |
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| LIU Jun-hai,LI Zhi-zhou,FU Lei,XU Lei.Optimizing Preparation Technology of Carboxymethyl Corn Starch through Orthogonal Regression Design[J].Food Research and Developent,2010,31(1). |
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| Authors: | LIU Jun-hai LI Zhi-zhou FU Lei XU Lei |
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| Affiliation: | LIU Jun-hai,LI Zhi-zhou,FU Lei,XU Lei (College of Chemistry & Environmental Science,Shaanxi University of Technology,Hanzhong 723001,Shaanxi,China) |
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| Abstract: | The preparation technology to prepare carboxymethyl corn starch were optimized with corn starch as raw material.The influence factors of preparation technologys were studied through orthogonal experiment,and then the preparation technologys were optimized through orthogonal regression design with the degree of substitution (DS) of carboxymethyl cornstarch as indexes.The results showed that the optimizing technologys were:alcohol concentration 95 %,quantity of alcohol 60 mL,dosage of sodium hydroxide 0.263 m... |
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| Keywords: | orthogonal regression design carboxymethyl corn starch preparation optimize |
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