响应面法优化氧化辛烯基琥珀酸甘薯淀粉酯的制备工艺

以氧化甘薯淀粉(oxidation sweet potato starch，OSPS)为原料，制备氧化辛烯基琥珀酸甘薯淀粉酯(octenyl succinate anhydride-oxidation sweet potato starch，OSA-OSPS)。运用响应面分析(response surface method analysis，RSA)辛烯基琥珀酸酐(octenyl succinate anhydride，OSA)添加量、pH值、温度和时间对OSA-OSPS取代度(degree of substitution，DS)的影响，得出最佳制备工艺：酸酐添加量7%、pH8.40、温度40℃，反应时间10h。采用快速黏度分析仪(rapid viscosity analyzer，RVA)分析表明：氧化甘薯淀粉峰值黏度较低，而经过OSA酯化后，峰值黏度又会有一定程度的提高，且随DS的增加呈上升趋势。

Process Optimization for Synthesis of Octenyl Succinic Anhydride Modified Oxidized Sweet Potato Starch by Response Surface Analysis

Oxidized sweet potato starch was used as the raw material to prepare octenyl succinic anhydride (OSA) modified oxidized sweet potato starch. The effects of OSA amount, pH, temperature and reaction time on degree of substitution (DS) of OSA-modified oxidized sweet potato starch were studied employing response surface analysis. The optimum process conditions determined were as follows: OSA amount 7%, pH 8.40, temperature 40 ℃, and reaction time 10 h. Rapid viscosity analyzer (RVA) analysis showed that the peak viscosity of sweet potato starch decreased after oxidation, and increased after furthermodification with OSA with a positive correlation with DS.