| 酯化淀粉的制备 |
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| 引用本文： | 于海莲,杜均,周世民,徐龙泉.酯化淀粉的制备[J].化学工程师,2010(1):52-53. |
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| 作者姓名： | 于海莲 杜均 周世民 徐龙泉 |
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| 作者单位： | 四川理工学院材料与化学工程系,四川,自贡,043000 |
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| 基金项目： | 四川理工学院大学生创新基金 |
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| 摘 要： | 本文以马铃薯淀粉为原料,醋酸乙烯酯为酯化剂,制备低取代度醋酸酯淀粉,研究了各反应因素对产品取代度的影响,并以取代度为指标,用单因素试验,确定了其最佳工艺条件,即反应体系pH值10.25,反应温度26℃,反应时间1h,酯化剂用量1g。
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| 关 键 词： | 酯化 马铃薯淀粉 醋酸乙烯酯 取代度 |
Preparation of esterified starch |
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| YU Hai-lian,DU Jun,ZHOU Shi-min,XU Long-quan.Preparation of esterified starch[J].Chemical Engineer,2010(1):52-53. |
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| Authors: | YU Hai-lian DU Jun ZHOU Shi-min XU Long-quan |
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| Affiliation: | (Department of Material and Chemical Engineering,Sichuan University of Science ＆ Engineering, Zigong 643000,China) |
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| Abstract: | In this paper, esterifies starch was prepared with potato starch as raw material and vinyl acetate as esterifying agent. It systematically researched on various factors of influencing the substituting degree of products. By single element test, the optimum preparation conditions were confirmed as follows： pH was 10.25, the reaction temperature was 26℃, the reaction time was lh and the dosage of esterifying agent was 1g. |
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| Keywords: | esterification potato starch acetate degree of substitution |
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