羧甲基交联魔芋胶的制备

Preparation of Carboxymethyl Cross-linking Konjac Glucomannan

以魔芋胶为原料,戊二醛为交联剂,氯乙酸为醚化剂,乙醇为溶剂,开展羧甲基交联魔芋胶的制备及性能进行实验研究。考察反应时间、反应温度、氢氧化钠用量、乙醇用量和氯乙酸用量对羧甲基交联魔芋胶取代度的影响。采取沉降积法测定魔芋胶的交联程度,酸碱反滴定法测定羧甲基交联魔芋胶的羧甲基含量。实验表明,制备羧甲基交联魔芋胶较佳反应条件为:反应时间5 h,反应温度45℃,氢氧化钠用量20%,乙醇用量70%,氯乙酸用量25%。

In this paper,konjac gum was used as the raw material,glutaraldehyde as the crosslinking agent,chloroacetic acid as the etherifying agent,ethanol as the solvent,the preparation and properties of carboxymethyl cross-linking konjac gum were studied.The effects of reaction time,reaction temperature,sodium hydroxide dosage,ethanol dosage and chloroacetic acid dosage on the degree of substitution of carboxymethyl cross-linking konjac gum were investigated.The cross linking degree of konjac gum was determined by sedimentation method,and the content of carboxymethyl in konjac gum was determined by acid base back titration method.The results showed that carboxymethyl cross-linking konjac gum optimum reaction conditions were:5 h reaction time,reaction temperature 45℃,20%sodium hydroxide dosage,dosage of ethanol 70%,the dosage of chloroacetic acid 25%.