羧甲基绿豆淀粉合成工艺研究

以绿豆淀粉为原料,一氯乙酸作为醚化剂,乙醇为溶剂,制备羧甲基绿豆淀粉。以20 g绿豆淀粉为基准,采用正交和单因素试验对制备工艺进行优化,探讨氢氧化钠用量、一氯乙酸用量、醚化温度、醚化时间对产品取代度影响。试验结果表明,其最佳制备工艺条件为:氢氧化钠用量(氢氧化钠/淀粉摩尔比)1.3、一氯乙酸用量(一氯乙酸/淀粉摩尔比)1.0、醚化温度52℃、醚化时间120 min;在此条件下,制得羧甲基绿豆淀粉取代度为1.05。

Studies on synthesis of carboxymethyl mung bean starch

Carboxymethyl mung bean starch was synthesized from mung bean starch with chloroacetic acid as the etherifying agent and ethanol as solvent.The process conditions were optimized by single factor test and orthogonal array design methods using 20 g mung bean starch as the criterion and the effects of NaOH content、chloroacetic acid amount、etherification temperature and time on the degree of substitution in carboxymethyl mung bean starch were investigated.The results indicated that the optimal process conditions were as follows:molar ratio of NaOH to starch was 1.3,molar ratio of chloroacetic acid to starch was 1.0,the etherification temperature was 52 ℃,etherification time was 120 min and carboxymethyl mung bean starch with degree of substitution up to 1.05 was obtained under this synthetic conditions.