| 响应面法优化高取代度黄姜醋酸酯淀粉的制备 |
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| 引用本文： | 周琼,刘晓东,杨媛媛. 响应面法优化高取代度黄姜醋酸酯淀粉的制备[J]. 食品工业, 2010, 0(2) |
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| 作者姓名： | 周琼 刘晓东 杨媛媛 |
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| 作者单位： | 陕西省安康学院化学化工系;西南大学食品科学学院; |
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| 基金项目： | 陕西省教育厅应用研究项目(06JK363); 安康学院科研专项资金(2005AZX011)资助 |
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| 摘 要： | 以浓硫酸作催化剂,黄姜淀粉为原料,冰醋酸和醋酸酐为改性剂,合成了高取代度的黄姜淀粉醋酸酯。运用响应面法优化了制备工艺,结果表明制备黄姜醋酸酯淀粉的最佳反应条件为反应温度70℃,反应时间2.5h,0.20mL H2SO4作催化剂,醋酸酐与醋酸体积比为32∶68,取代度为1.70
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| 关 键 词： | 醋酸酯淀粉 取代度 制备 黄姜淀粉 响应面 |
Preparation of Dioscoreae Zingiberensis Starch Acetates with High Degrees of Substitution by Response Surface Methodology |
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| Zhou Qiong ,,Liu Xiao-dong ,Yang Yuan-yuan. Preparation of Dioscoreae Zingiberensis Starch Acetates with High Degrees of Substitution by Response Surface Methodology[J]. The Food Industry, 2010, 0(2) |
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| Authors: | Zhou Qiong Liu Xiao-dong Yang Yuan-yuan |
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| Affiliation: | Zhou Qiong 1,2,Liu Xiao-dong 1,Yang Yuan-yuan 2 1.Department of Chemistry , Engineer,Ankang University(Ankang 725000),2.College of Food Science,Southwest University(Chongqing 400716) |
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| Abstract: | |
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| Keywords: | acetates starch DS preparation Dioscoreae Zingiberensis starch response surface |
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