| 两种不同的酸作用于高锰酸钾氧化淀粉的性质比较 |
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| 引用本文： | 黄智慧,黄立新.两种不同的酸作用于高锰酸钾氧化淀粉的性质比较[J].食品科技,2007,32(3):38-41. |
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| 作者姓名： | 黄智慧 黄立新 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 提出一种用甲酸调节酸的浓度制备高锰酸钾氧化淀粉的方法,并与在相同反应条件下用盐酸调节酸浓度的高锰酸钾氧化淀粉的性质在光学显微镜、红外光谱、羧基含量、淀粉糊的透光率和黏度等方面进行了比较,发现两种氧化淀粉具有不同的性质。
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| 关 键 词： | 高锰酸钾 氧化淀粉 甲酸 |
| 文章编号： | 1005-9989(2007)03-0038-04 |
| 修稿时间： | 2006年9月25日 |
Compare the property of two different acids act on potassium permanganate oxidized starch |
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| HUANG Zhi-hui,HUANG Li-xin.Compare the property of two different acids act on potassium permanganate oxidized starch[J].Food Science and Technology,2007,32(3):38-41. |
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| Authors: | HUANG Zhi-hui HUANG Li-xin |
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| Abstract: | A method of prepare potassium permanganate oxidized starch with formic acid measure the acid concentration was put forwarded. Which was compared with potassium permanganate oxidized starch that was made by hydrochloric acid measure acid concentration at the same condition at optical microscopy, FTIR spectra, carboxylic content, transparency and viscosity of starch and so on, different properties were found in two oxidized starch. |
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| Keywords: | potassium permanganate oxidized starch formic acid |
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