超声波强化制备高取代度大米淀粉乙酸酯

doi:10.16085/j.issn.1000-6613.2015.03.034

化工进展 ›› 2015, Vol. 34 ›› Issue (3): 810-814,824.DOI: 10.16085/j.issn.1000-6613.2015.03.034

超声波强化制备高取代度大米淀粉乙酸酯

包浩, 刘忠义, 彭丽, 陈婷, 乔丽娟

湘潭大学化工学院, 湖南湘潭 411105

收稿日期:2014-08-21 修回日期:2014-09-14 出版日期:2015-03-05 发布日期:2015-03-05
通讯作者: 包浩(1990-),男,硕士研究生,研究方向为天然高分子材料改性。E-mail:xtuhgybao@163.com。
作者简介:包浩(1990-),男,硕士研究生,研究方向为天然高分子材料改性。E-mail:xtuhgybao@163.com。

Synthesis of acetylated rice starch with high degree of substitution by ultrasonic wave intensification

BAO Hao, LIU Zhongyi, PENG Li, CHEN Ting, QIAO Lijuan

School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, China

Received:2014-08-21 Revised:2014-09-14 Online:2015-03-05 Published:2015-03-05

摘要/Abstract

摘要： 高取代度乙酸酯(DS>2)由于其热塑性及疏水性, 在高分子领域应用广泛。以大米淀粉为原料, 对甲苯磺酸为催化剂, 在冰乙酸/乙酸酐体系中, 采用了超声强化方法制备高取代度乙酸酯淀粉, 并用FTIR、XRD 和SEM对产物进行表征。考察了超声作用时间、超声温度、超声功率对大米淀粉乙酸酯取代度(DS)的影响, 并用响应面法对超声条件进行了优化, 得到的最佳工艺如下:超声时间为15.67min, 超声温度为31.33℃, 超声功率为85.60W, 在此条件下, 得到的乙酸酯淀粉的取代度为2.77。由FTIR图谱可知, 乙酸酯淀粉在1750cm^-1、1433cm^-1、1375cm^-1及1239cm^-1处出现了乙酰基的特征峰, 证明成功地制得了高取代度乙酸酯淀粉。XRD和SEM结果表明, 乙酰化后淀粉的结构完全被破坏。研究结果为高取代度淀粉乙酸酯的工业生产提供了依据。

关键词: 超声波强化, 大米淀粉, 乙酸酯淀粉, 表征

Abstract: Acetylated starch with high degree of substitution (DS>2) was widely used in the field of polymeric materials for its hydrophobicity and thermoplasticity. High DS acetylated starch was prepared by the reaction of native rice starch with acetic acid/acetic anhydride in the presence of p-toluenesulfonic acid as catalyst through ultrasound-enhanced processing. The products were characterized by FTIR, XRD and SEM. The effects of ultrasonic time, ultrasonic temperature and ultrasonic power on DS of acetylated starch were studied. The ultrasonic conditions were optimized by response surface as follows:ultrasonic time 15.67min, ultrasonic temperature 31.33℃ and ultrasonic power 85.60W. The optimal DS of 2.77 was obtained. FTIR spectrometry showed new bands at 1750cm^-1, 1433cm^-1, 1375cm^-1 and 1239cm^-1 associated with acetyl group, proving that acetylated starch with high DS was synthesized successfully. The results of XRD and SEM indicated that the structure of starch granule was destroyed by esterification. The results of the research provided basis for industrial production of high DS acetylated starch.

Key words: ultrasonic wave intensification, rice starch, acetylated starch, characterization

中图分类号:

TS235.1

包浩, 刘忠义, 彭丽, 陈婷, 乔丽娟. 超声波强化制备高取代度大米淀粉乙酸酯[J]. 化工进展, 2015, 34(3): 810-814,824.

BAO Hao, LIU Zhongyi, PENG Li, CHEN Ting, QIAO Lijuan. Synthesis of acetylated rice starch with high degree of substitution by ultrasonic wave intensification[J]. Chemical Industry and Engineering Progree, 2015, 34(3): 810-814,824.

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超声波强化制备高取代度大米淀粉乙酸酯

Synthesis of acetylated rice starch with high degree of substitution by ultrasonic wave intensification

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