新型水溶性深度氧化玉米淀粉的制备及氧化机理

新型水溶性深度氧化玉米淀粉的制备及氧化机理

王秋华¹，徐学纯²，姜文勇¹,³，甘树才¹，郭楠¹，邹海峰¹

1. 吉林大学　化学学院，长春 130012； 2. 吉林大学　研究生院, 长春 130012； 3. 哈尔滨理工大学化学与环境工程学院，哈尔滨 150080

收稿日期:2006-06-27 修回日期:1900-01-01 出版日期:2007-05-26 发布日期:2007-05-26
通讯作者: 邹海峰

Preparation and Oxidized Mechanism of Novel Water Soluble Highoxidized Corn Starch

WANG Qiuhua¹, XU Xuechun², JIANG Wenyong¹,³, GAN Shucai¹, GUO Nan¹, ZOU Haifeng¹

1. College of Chemistry, Jilin University, Changchun 130012, China； 2. Graduate School of Jilin University, Changchun 130012, China; 3. Chemistry and Environmental Engineering College, Harbin University of Science and Technology, Harbin 150080, China

Received:2006-06-27 Revised:1900-01-01 Online:2007-05-26 Published:2007-05-26
Contact: ZOU Haifeng

摘要/Abstract

摘要： 研究一种新型的多羧基水溶性氧化玉米淀粉的制备方法，最佳制备条件为: 适量的自制催化剂, 以氧气为氧化剂， NaOH用量为21 g, 反应温度100 ℃, 反应时间3.0h. 在该条件下制备的氧化淀粉羧基含量为3.60%.采用X射线衍射分析（XRD）、扫描电子显微镜（SEM）、红外光谱分析（IR）以及羧基、羰基含量的化学分析法等对氧化机理进行了探讨.

关键词: 玉米原淀粉, 氧化淀粉, 氧化机理, 羧基, 羰基

Abstract: A novel method of the preparation for the high carboxyl groups and soluble oxidized corn starch was studied. The experimental conditions were optimized, the amount of sodium hydroxide, reaction temperature and time were 21 g, 100 ℃ and 3.0 h,respectively. And the carboxyl content in the oxidized corn starch reached 3.60% under the optimized conditions. The oxidized mechanism was investigated with Xray diffraction (XRD), Scanning electron microscopy (SEM), Infrared (IR) spectroscopy and the analyses of carboxyl and carbonyl content carried out by using chemical analysis method.

Key words: native cornstarch, oxidized starch, oxidized mechanism, carboxyl group, carbonyl group

中图分类号:

O636

王秋华，徐学纯，姜文勇,，甘树才，郭楠，邹海峰. 新型水溶性深度氧化玉米淀粉的制备及氧化机理[J]. J4, 2007, 45(03): 471-476.

WANG Qiuhua, XU Xuechun, JIANG Wenyong,, GAN Shucai, GUO Nan, ZOU Haifeng. Preparation and Oxidized Mechanism of Novel Water Soluble Highoxidized Corn Starch[J]. J4, 2007, 45(03): 471-476.

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