马来松香木薯淀粉酯的微波合成

在微波辐照下,通过木薯淀粉与马来松香酰氯(MPA-C l)的O-酰化反应合成了不同取代度的马来松香木薯淀粉酯(MRCSE),利用FT-IR、NMR、X射线衍射(XRD)和元素分析对MRCSE进行了表征。探讨了反应条件对MRCSE取代度的影响,通过单因素试验得出最佳合成工艺条件为:木薯淀粉0.5 g,MPA-C l 3.4 g,吡啶体积25 mL,淀粉活化时间1.5 h,反应温度110℃,功率700 W,反应时间1.5 h,物质的量比1∶1(马来松香酰氯-葡萄糖单元中羟基数)。并测试了DS为0.170的MRCSE的特性黏度和溶解性能。结果表明,与原料木薯淀粉相比,MRCSE的特性黏度降低、溶解性能变好,尤其可溶于冷水,即MRCSE是一种新型水溶性淀粉衍生物。

Microwave-assisted Synthesis of Maleated Rosin-cassava Starch Ester

Maleated rosin-cassava starch esters (MRCSE) of different degree of substitution (D_s) were synthesized by O-acylation of cassava starch with maleopimaric acid chloride (MPA-Cl) under microwave irradiation.By single factor experimentation,the optimal conditions for the synthesis of MRCSE were obtained as follows: cassava starch 0.5g,MPA-Cl 3.4g,reaction time 1.5h,reaction temperature 110℃,microwave power 700W,pyridine amount 25mL,activation time of cassava starch 1.5h,and molar ratio 1∶ 1 (maleated rosin chloride to the hydroxyl group per D-glucose unit).The resulted MRCSE was characterized by means of FT-IR,NMR,XRD,and elemental analysis.Also,the effect of reaction conditions on the D_s of MRCSE has been studied.The intrinsic viscosity and solubility of MRCSE with D_s value of 0.170 were measured.The results showed that the modified starch esters have lower intrinsic viscosity and better solubility than the raw cassava starch,especially water-solubility,indicating that MRCSE is a novel water-soluble starch derivative.