氧化玉米淀粉参数优化的响应面法分析

Optimization Analysis of Maize Starch Oxidization by Response Surface Methodology

采用过氧化氢氧化剂对玉米淀粉进行氧化处理,并用响应面法优化反应条件。在介质pH、反应温度、氧化剂用量和反应时间等单因素循环试验的基础上,根据中心组合(Box-Benhnken)试验设计,选择影响较大的因素开展响应面分析。通过Design-Expert软件分析得到回归模型并进行方差分析,得到过氧化氢氧化玉米淀粉的最佳参数是:反应温度43℃,介质pH值5.00,H2O2用量9%。在其各自最佳工艺条件下测得的氧化产物中醛基含量为16.12%,与理论预测值相对误差为0.24%,说明回归方程与实际情况拟合较好。

Hydrogen.peroxide has been chosen as the oxidant to prepare the oxidized maize starch. The oxidation conditions parameters were optimized with response surface method （RSM）. On the basis of single factor as pH, reaction temperature, the a- mount of oxidant and reaction time experiments, according to the center combination （ Box - Benhnken） test design, three more influenced parameters were selected to carry out the response surface analysis. Through the analysis of Design - Expert software, the regression model and the variances were obtained. And the optimal parameters during hydrogen peroxide oxidation process are as follows： temperature is 43℃, pH is 5.00 and H202 dosage is 9%. The predicted optimal aldehyde content in oxidized starch is 15. 88%, and the actual value is 16. 12%, the relative error is 0. 24%. Therefore, using the RSM to optimize technological conditions for the oxidation of starch is feasible.