食品科学2011，Vol.32Issue(24)：16-20,5.
以氮为中心的交联接枝共聚淀粉黄原酸盐制备工艺优化及产物表征
Optimal Preparation of Dithioamino Starch Xanthogenate and Its Characterization
摘要
Abstract
In order to synthesize a novel dithioamino starch xanthogenate（DSX）,the acetalization reaction between soluble starch and trimethyl orthoacetate was carried out to form starch acetal-3,6 ring ester,followed by cross-linking in aqueous ammonia,graft copolymerization with acrylamide and sulfonation.Using orthogonal array design,the optimal reaction system was determined to consist of： 10 g of starch,1.77 g of cross-linking reagent,0.053 g of initiator,3.37 g of graft monomer and 6.30 g of carbon disulfide.The synthesized product could remove 98.5% Cu2＋ from simulated wastewater.Further,its structure was characterized by FT-IR,elemental analysis,nuclear magnetic resonance（13C-NMR and H-NMR）,thermogravimetric analysis（TG） and scanning electron microscope（SEM）.关键词
淀粉/接枝共聚/吸附/金属离子/表征Key words
starch/graft copolymerization/adsorption/metal ion/characterization分类
轻工纺织引用本文复制引用
夏璐,鲁栋梁,胡伊旭,金帅..以氮为中心的交联接枝共聚淀粉黄原酸盐制备工艺优化及产物表征[J].食品科学,2011,32(24):16-20,5.基金项目
国家自然科学基金项目 （）
广西自然科学基金重点项目 （）
广西教育厅“广西高校优秀人才资助计划”项目 （）
