微波辅助甲基淀粉的制备及产物热性能表征

化工进展

微波辅助甲基淀粉的制备及产物热性能表征

侯成敏1，2，陈玉放1，李伟1，2

1中国科学院广州化学研究所中科院纤维素化学重点实验室，广东广州 510650；2中国科学院研究生院，北京 100039

出版日期:2011-08-05 发布日期:2011-08-05

Microwave-assisted methylation of starch and thermal performance of methylated starch

HOU Chengmin1，2，CHEN Yufang 1，LI Wei1，2

1 Key Laboratory of Cellulose and Lignocellulosics Chemistry，Guangzhou Institute of Chemistry，Chinese Academy of Sciences，Guangzhou 510650，Guangdong，China；2Graduate University of Chinese Academy of Sciences，Beijing 100039，China

Online:2011-08-05 Published:2011-08-05

摘要/Abstract

摘要：

采用微波辐射的方法，强化了淀粉的活化及与碳酸二甲酯的甲基化反应过程，考察了微波作用时间、无机盐种类、用量等因素对淀粉甲基化反应过程的影响，并对甲基淀粉热性能进行了表征。结果表明，当m(Starch)∶m(NaCl)∶m[(CH₃O)₂CO]=10∶4∶125、微波辐射13 min时，甲基淀粉的甲氧基含量达8.1%（相当于甲基淀粉的取代度为0.43），反应程度明显提高，反应时间大幅缩短，但与原淀粉相比，高度甲基化的淀粉热稳定性有明显下降。

Abstract:

Microwave irradiation was used to reinforce the activation and methylation process of starch with dimethyl carbonate. The effects of microwave irradiation time，inorganic salt and its dosage on the methylation process were investigated，and the thermal performance of methylated starch was characterized. The results showed that the methoxyl content of methylated starch was up to 8.1%（the degree of substitution of methyl starch was equal to 0.43）at reactants ratio of m(Starch)∶m(NaCl)∶m[(CH₃O)₂CO] = 10∶4∶125 within 13 minutes microwave irradiation. Reaction extent was increased，reaction time was reduced significantly，but thermal stability of methyl starch decreased obviously compared with native starch.

侯成敏1，2，陈玉放1，李伟1，2. 微波辅助甲基淀粉的制备及产物热性能表征 [J]. 化工进展.

HOU Chengmin1，2，CHEN Yufang 1，LI Wei1，2. Microwave-assisted methylation of starch and thermal performance of methylated starch[J]. Chemical Industry and Engineering Progree.