影响红薯羧甲基淀粉渣黏度因素的研究

Study of Factors Affecting Viscosity of Batata Carboxymethyl Starch Dregs

以甲醇为溶剂 ,红薯淀粉渣 (C6 H9O4OH)和氯乙酸为原料 ,在碱性条件下合成红薯羧甲基淀粉渣 (CMSD)。通过正交实验得到了影响红薯羧甲基淀粉渣黏度的 5种主要因素的大小顺序 :氢氧化钠用量 >反应温度 >反应时间 >氯乙酸用量 >甲醇用量。结果表明 ,获得高黏度产品的最佳反应条件为 :n(C6 H9O4OH)∶n(NaOH)∶n(ClCH2 COOH)∶n(CH3OH) =1∶2∶1∶16,反应温度 4 5℃ ,反应时间 2h。在此条件下合成的红薯羧甲基淀粉渣 (CMSD)黏度可达 892mPa·s,反应效率为 78 6% ,甲醇回收率为 84 %

Batata carboxymethyl starch dregs(CMSD) is synthesized by the reaction of batata starch dregs(C6H9O4OH) and chloroacetic acid in solvent of methanol under alkaline condition. The sequence of seven main factors affecting viscosity of batata carboxymethyl starch dregs is obtained by orthogonal experiment, i.e., dosage of sodium hydrate > reaction temperature > reaction time > dosage of chloroacetic acid > dosage of methanol. The results show that the optimum reaction conditions for obtaining product of high viscosity are n(C6H9O4OH): n(NaOH): n(ClCH2COOH): n(CH3OH) = 1:2:1:16, reaction temperature 45 °C and reaction time 2 h. Viscosity of batata carboxymethyl starch dregs can reach 892 mPa·s. Reaction efficiency is 78.6%. Recovery of methanol is 84%.