超声强化制备低取代度黄姜醋酸酯淀粉的工艺研究

STUDY ON PREPARATION TECHNOLOGY OF LOW DEGREES OF SUBSTITUTION OF YAM STARCH ACETATES BY ULTRASOUND-ENHANCED METHOD

在比较未施加超声场和超声强化制备相同取代度黄姜醋酸酯淀粉条件的基础上,以黄姜醋酸酯淀粉的取代度为指标,探讨用超声强化制备低取代度醋酸酯淀粉的工艺,并用扫描电镜(SEM)对产物的表面形貌进行分析。结果表明:超声强化可以促进淀粉的酯化反应,而且制备低取代度的醋酸酯淀粉的效果更为明显。超声强化制备低取代度醋酸酯淀粉过程中,超声作用时间影响显著,其最佳工艺条件为:超声作用时间为15min,超声温度为50℃～60℃,超声波功率为96W。由SEM分析结果可知,超声辅助法对所制备的相同取代度的黄姜醋酸酯淀粉的颗粒大小和表面形貌有一定的影响。

The condition were compared while preparing yam starch acetates with the same degrees of substitution by ultrasound-enhanced method and method without ultrasound .In the base of it ,the ultrasound-enhanced production process which is preparing low degrees of substitution of yam starch acetates was introduced using the degrees of substitution of yam starch acetates as indexes. By means of SEM, we studied the particle shape of yam starch acetates. The results show that, ultrasound-enhanced method can promote the esterification of the starch ,especially the esterification of yam starch acetates with low degrees of substitution .When preparing low degrees of substitution of yam starch acetates with by ultrasound-enhanced method, the effect of uhrasound-en hanced time is significant, and the optimal reaction conditions were： refluxing temperature was in the range of 50 ℃-60 ℃, reaction time of ultrasonic is 15 min, power of ultrasonic is 96 W. The results of SEM show that the ultrasound-enhanced method has a few influences on the particle shape of the yam acetates.