氧化醋酸酯马铃薯淀粉的制备工艺

Optimization of Preparation Process of Oxidized Potato Starch Acetate by Response Surface Methodology

优化制备马铃薯氧化醋酸酯淀粉工艺。在单因素预试验基础上,选择次氯酸钠用量、乙酸酐用量、反应pH值、反应时间为自变量,以取代度为响应值,根据Box-Behnken原理设计试验,并进行显著性和交互作用分析。结果确定取代度的最佳工艺条件为次氯酸钠用量1.805%、淀粉与乙酸酐用量5:1、pH8.06、反应时间1.5h,在此最佳条件下,制得的氧化醋酸酯淀粉取代度为0.0975。

The response surface methodology （RSM） was used to optimize the preparation conditions of oxidized potato starch acetate. On the basis of one-factor-at-a-time experiments, a 29-run Box-Behnken experimental design involving 4 variables at 3 levels was used for mathematical modeling of substitution degree （SD） with respect to NaCIO amount, acetic anhydride amount, pH and reaction time. The optimal reaction conditions for improved SD were NaCIO amount 1.805%, starch/acetic anhydride ratio 5：1 （m/m）, pH 8.06 and reaction time 1.5 h, resulting in an SD of 0.0975.