离子液体对反应共混制备马来酸淀粉酯的影响

Effect of Ionic Liquid on Maleic Anhydride Esterified by Reactive Blending

本文以木薯淀粉为原料,马来酸酐(MAH)为酯化剂,加入离子液体,通过反应共混制备马来酸木薯淀粉酯(MS)。研究了离子液体种类、离子液体用量、马来酸酐用量对淀粉酯取代度(DS)的影响,并采用FT-IR、XRD、DSC、TG对MS进行结构及性能表征。结果表明,当离子液体1-烯丙基-3-甲基咪唑氯盐[AMIM]Cl的用量为干淀粉基的1.5wt%时,MS的取代度最高。在淀粉过量的情况下,随着MAH的增加,取代度先逐渐增大,然后趋于平衡。FT-IR结果表明马来酸酐成功接枝到了木薯淀粉链上。XRD、DSC、TG表明酯化反应破坏了原淀粉的结晶结构,使酯化淀粉具有较低的热分解温度。

Maleic anhydride esterified cassava starch was prepared by reactive blending with cassava starch as raw material, ionic liquid a plasticizer and maleic anhydride （MA） as esterifying agent. The effect of ionic liquid varieties, ionic liquid dosage and maleic anhydride dosage on substitution degree （DS） of esterified starch was studied, and the esterified starch was characterized by FTIR, XRD, TGA and DSC. The results showed that substitution degree of esterified starch increased gradually with the increase of ionic liquid dosage. When the amount of [AMIM]Cl reached 1.5wt%, the substitution degree of esterified starch tended to be highest, and the DS was growth along with the increment of MA amount. FTIR analysis showed that maleic anhydride grafted onto the starch chain. XRD and DSC analysis showed that the crystalline structure of the cassava starch was destroyed.