十二烷基苯磺酸木薯淀粉酯微波法制备工艺研究

Preparation technology of dodecyl benzene sulfonic acid cassava starch ester by microwave

以木薯淀粉为原料,十二烷基苯磺酸钠为酯化剂,NaOH为催化剂,采用微波法制备十二烷基苯磺酸木薯淀粉酯,并考察其合成的工艺条件。探讨了十二烷基苯磺酸钠与木薯淀粉葡萄糖单元的摩尔比、反应时间、反应温度和pH值对产物取代度的影响,用正交实验分析对制备工艺进行优化,并通过红外、X射线和热重分析表征了酯化淀粉的结构及其热稳定性。结果表明,在十二烷基苯磺酸钠与木薯淀粉葡萄糖单元摩尔比为0.06、反应时间5 h、反应温度80℃和pH为10的条件下制备的十二烷基苯磺酸酯淀粉的取代度最佳,取代度为0.010 0。红外和X射线谱图证明了酯化淀粉结构的改变,热重分析表明酯化淀粉亲水性与热稳定性有所下降。

Dodecyl benzene sulfonic acid cassava starch ester was prepared by microwave method with cassava starch as the raw material, sodium dodecyl benzene sulfonate as the esterification agent and sodium hydroxide as the catalyst. The effects of synthetic condition, such as molar ratio （sodium dodecyl benzene sulfonate to glucose unit of cassava starch）, reaction time, incubated temperature and pH value, on the substitution degree were investigated. The best conditions by orthogonal design were the molar ratio of sodium dodecyl benzene sulfonate to cassava at 0. 06, reaction time 5 h and the incubated temperature 80℃, at which the degree of substitution was O. 010 0. FT-IR and XRD revealed the changes in the structure of the esterified starch, and TG analysis also displayed the dechne of the hydrophilic and thermal stability of the esterified starch.