| 食用级羧甲基淀粉钠的合成探讨 |
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| 引用本文： | 王芳宁,韩莉萍,翁洪兴. 食用级羧甲基淀粉钠的合成探讨[J]. 广州化工, 2012, 40(9): 114-115,122 |
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| 作者姓名： | 王芳宁 韩莉萍 翁洪兴 |
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| 作者单位： | 1. 咸阳职业技术学院,陕西咸阳,712000
2. 西安惠安化工厂,陕西西安,710300 |
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| 摘 要： | 以陕西关中小麦淀粉为原料,以制备食用级羧甲基淀粉钠为目的,研究了乙醇溶剂法生产过程中,原料配比、反应温度、反应时间等因素对产品性能的影响。最佳操作条件为:原料质量比淀粉:氯乙酸:NaOH=1:0.36:0.21,乙醇浓度85%,反应温度50℃,反应时间2.0 h。
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| 关 键 词： | 小麦淀粉 羧甲基淀粉钠 醚化反应 粘度 |
Study on the Edible Prepared Sodium Carboxymethyl Starch |
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| WANG Fang-ning,HAN Li-ping,WENG Hong-xing. Study on the Edible Prepared Sodium Carboxymethyl Starch[J]. GuangZhou Chemical Industry and Technology, 2012, 40(9): 114-115,122 |
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| Authors: | WANG Fang-ning HAN Li-ping WENG Hong-xing |
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| Affiliation: | WANG Fang - ning , HAN Li -ping, WENG Hong -xing (1 Xianyang Vocational Technical College, Shaanxi Xianyang 712000; 2 Xi＇an North HUIAN chemical Industries Co. , Ltd. , Shaanxi Xi＇ an 710300, China) |
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| Abstract: | Taking wheat starch of Guanzhong in Shaanxi as raw material to prepared sodium carboxymethyl starch used wheat starch, the effects of raw material ratio, reaction temperature and reaction time during the production with ethanol solvent method were studied. The best conditions were that the ratio of starch ： chloroacetic acid ： NaOH was 1 ： 0.36 ： 0.21, 85% ethanols concentration, 50℃, and 2.0 h. |
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| Keywords: | wheat starch sodium carboxymethyl starch etherification viscosity |
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