| 羧甲基木薯淀粉的合成研究 |
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| 引用本文： | 钟丁通,王仁章,吴亦华,林婵娟,檀东宇,董国文.羧甲基木薯淀粉的合成研究[J].三明学院学报,2008,25(4). |
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| 作者姓名： | 钟丁通 王仁章 吴亦华 林婵娟 檀东宇 董国文 |
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| 作者单位： | 三明学院,化学与化工应用技术研究所,福建,三明,365004 |
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| 基金项目： | 福建省大学生创新基金，福建省重点学科资助项目 |
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| 摘 要： | 以本地木薯淀粉为原料，采用湿法合成了羧甲基木薯淀粉（CMS），研究了各反应因素对羧甲基淀粉取代度和CH2ClCOOH反应效率的影响。当CH2ClCOOH与淀粉摩尔比为0．75时，取代度可达0．46。
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| 关 键 词： | 木薯淀粉 CMS 取代度 湿法合成 |
Studies on Preparation of Carboxymethyl Cassava Starch |
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| ZHONG Ding-tong,WANG Ren-zhang,WU Yi-hua,LIN Chan-juan,TAN Dong-yu,DONG Guo-wen.Studies on Preparation of Carboxymethyl Cassava Starch[J].Journal of Sanming University,2008,25(4). |
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| Authors: | ZHONG Ding-tong WANG Ren-zhang WU Yi-hua LIN Chan-juan TAN Dong-yu DONG Guo-wen |
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| Abstract: | The carboxymethyl cassava starch was wet prepared by cassava starch in Sanming.The effect of some factors have been studied in a systematic way for the degree of substitution on carboxymethyl cassava starch and the reaction ratio on CH2ClCOOH.It is observed that the degree of substitution is up to 0.46 when the CH2ClCOOH/starch ratio is 0.75. |
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| Keywords: | Cassava starch CMS degree of substitution wet preparation |
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