氧化淀粉的制备

Preparation of Oxidized Starch

[目的]对影响氧化淀粉羧基含量的各个因素进行系统考察。[方法]以马铃薯淀粉为原料,次氯酸钠作氧化剂制备氧化淀粉。并对最佳工艺条件下制备的最终产品的羟基含量、白度、透明度及黏度进行测定。[结果]制备马铃薯淀粉的最佳工艺条件为:pH值为8.0,温度为40℃,次氯酸钠用量(有效氯用量)为2%,反应时间为8 h。[结论]试验得到的氧化淀粉具有羧基含量低,白度较好,透明度较高,黏度较低的特点。

[Objective]The aim was to review all factors which influenced the carboxyl content of products.[Method] Oxidized starch was prepared with potato starch as raw material and sodium hypochlorite as oxidant.And we made the determination of carboxyl content,whiteness,transparency and viscosity of the final products under the optimum conditions.All factors influencing the carboxyl content of products were reviewed systematically.[Result]The optimum preparation conditions were as follows： pH was 8.0;the temperature was 40 ℃;the dosage of sodium hypochlorite（chlorine dosage） was 2% and the reaction time was 8 hours.[Conclusion]The oxidized starch has the characteristics of low carboxyl content,good whiteness,high transparent and low viscosity.