| 新型水溶性深度氧化玉米淀粉的制备及氧化机理 |
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| 引用本文： | 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].吉林大学学报(理学版),2007,45(3):471-476. |
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| 作者姓名： | 王秋华 徐学纯 姜文勇 甘树才 郭楠 邹海峰 |
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| 作者单位： | 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 |
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| 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.
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| 关 键 词： | 玉米原淀粉 氧化淀粉 氧化机理 羧基 羰基 |
| 文章编号： | 1671-5489(2007)03-0471-06 |
| 收稿时间： | 2006-06-27 |
| 修稿时间： | 2006年6月27日 |
Preparation and Oxidized Mechanism of Novel Water Soluble High-oxidized Corn Starch |
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| 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].Journal of Jilin University: Sci Ed,2007,45(3):471-476. |
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| Authors: | WANG Qiu-hua XU Xue-chun JIANG Wen-yong GAN Shu-cai GUO Nan ZOU Hai-feng |
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| Institution: | 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 |
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| 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. |
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| Keywords: | native cornstarch oxidized starch oxidized mechanism carboxyl group carbonyl group |
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