| 羧甲基辛烯基琥珀酸淀粉衍生物的制备及影响因素分析 |
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| 引用本文： | 王恺,张品品.羧甲基辛烯基琥珀酸淀粉衍生物的制备及影响因素分析[J].黄河水利职业技术学院学报,2011,23(2):51-54. |
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| 作者姓名： | 王恺 张品品 |
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| 作者单位： | 黄河水利职业技术学院,河南开封,475004 |
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| 摘 要： | 以玉米淀粉为原料,通过醚化和酯化双重作用,制备羧甲基辛烯基琥珀酸淀粉衍生物(OSCMS).探讨了反应温度、反应时间、pH值、甲醇浓度、辛烯基琥珀酸酐用量对淀粉取代度和反应效率的影响,为进一步优化制备条件提供了依据.
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| 关 键 词： | 羧甲基 辛烯基琥珀酸 淀粉衍生物 取代度 |
Analysis on Preparation and Effect Factor of Octenylsuccinate Derivatives of Carboxymethyl |
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| WANG Kai,ZHANG Pin-pin.Analysis on Preparation and Effect Factor of Octenylsuccinate Derivatives of Carboxymethyl[J].Journal of Yellow River Conservancy Technical Institute,2011,23(2):51-54. |
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| Authors: | WANG Kai ZHANG Pin-pin |
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| Affiliation: | (Yellow River Conservancy Technical Institute,Kaifeng 475004,Henan,China) |
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| Abstract: | As raw material,the corn starch was modified by etherification and esterification to make the octenylsuccinate derivatives of carboxymethyl（OS-CMS）.The effect of reaction temperature,reaction time,PH value,methanol concentration,amount of octenylsuccinate anhydride,etc to the substitution degree and reaction efficiency were discussed to provide the foundation for the further optimization preparation condition. |
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| Keywords: | carboxymethyl octenylsuccinate starch derivatives substitution degree |
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