天津工业大学学报Issue(5)：18-22,5.DOI:10.3969/j.issn.1671-024x.2015.05.004
微波辅助多孔马铃薯淀粉的制备及其最佳工艺参数
synthesis of porous potato starch with microwave and its optimum polymerization conditions
摘要
Abstract
A new porous starch was synthesized by inverse emulsion polymerzation with microwave-assisted instead of water bath with native potato starch (PS) as raw material, MBA as crosslinker, and K2S2O8-NaHSO3 as oxidizing a-gent and reducing agent in the initiating system. The comparison and characterization of natural starch with porous starch were investigated through Scanning electron microscope (SEM). Adsorption performance was dis-cussed in methylene blue(MB) solution, with adsorption capacity of porous starch as response variable and mi-crowave power, cyclohexane volume, quantity of dispersant, stirring speed and quantity of crosslinker as inde-pendent variables of single factor experiments and orthogonal experiments. The results showed that as the in-crease of microwave power, cyclohexane volume,quantity of dispersant, stirring speed and quantity of crosslinker , the adsorption capacity of porous starch increased firstly, and then decreased. Among the variables, quantity of dispersant,cyclohexane volume and microwave power have significant impact on the adsorption of porous starch. The optimum polymerization conditions were 1.1 g dispersant, microwave power 240 W, cyclo-hexane volume 250 mL, 2 000 rad/min of stirring speed and 0.6 g MBA.关键词
反向乳液法/多孔淀粉/吸附/亚甲基蓝/马铃薯淀粉/微波Key words
inverse emulsion polymerization/porous starch/adsorption/methylene blue/potato starch/microwave分类
化学化工引用本文复制引用
王建坤,谢鹏远,李凤艳..微波辅助多孔马铃薯淀粉的制备及其最佳工艺参数[J].天津工业大学学报,2015,(5):18-22,5.基金项目
国家青年科学基金资助项目 （）
