羟丙基马铃薯淀粉合成工艺及性能研究

本文以马铃薯淀粉为原料，环氧丙烷为醚化剂，氢氧化钠为催化剂对低取代度羟丙基淀粉的制备工艺进行了研究。考察了环氧丙烷用量、氢氧化钠用量、反应时间、反应温度对羟丙基淀粉取代度的影响。实验结果表明，提高环氧丙烷用量、氢氧化钠用量、反应时间和反应温度可提高羟丙基淀粉取代度，硫酸钠用量对羟丙基淀粉取代度有影响。采用分光光度法测定了羟丙基淀粉取代度。

Study on Synthesis Technology and Properties of Hydroxypropyl Potato Starch

Synthesis technology and property of hydroxypropyl starch by using potato starch as raw material, propylene oxide as etherization reagent and sodium hydroxide as catalyst, were studied in this paper. The effects of some factors such as reaction time, amount of propylene oxide, reaction temperature and amount of sodium hydroxide on substitution degree of hydroxypropyl starch were investigated. It showed that molar substitution degree of hydroxypropyl starch was affected by the amount of sodium sulfate, its increase with the increase of reaction time, the amount of propylene oxide, the reaction temperature and the amount of sodium hydroxide. The spectrophotometer method was used for assaying the molar substitution degree of hydroxypropyl starch.