CAJ | 학술논문

以柠檬酸及玉米淀粉（St-OH）为原料,采用半干法制备柠檬酸玉米淀粉酯（CCS）.考查柠檬酸与淀粉的质量比、反应温度、反应时间及反应pH值对CCS取代度（DS）的影响.最终确定适宜的反应条件为：m（淀粉）∶m（柠檬酸）=2∶1,反应温度120℃,反应时间5 h,pH=3.所得CCS的取代度为1.44.产品结构用IR和XRD进行表征.
이저몽산급옥미정분（St-OH）위원료,채용반간법제비저몽산옥미정분지（CCS）.고사저몽산여정분적질량비、반응온도、반응시간급반응pH치대CCS취대도（DS）적영향.최종학정괄의적반응조건위：m（정분）∶m（저몽산）=2∶1,반응온도120℃,반응시간5 h,pH=3.소득CCS적취대도위1.44.산품결구용IR화XRD진행표정.
Citric acid and corn starch were used as materials to prepare Citrate Corn Starch（CCS） by semi-dry method.The effect of the mass ratio of citric acid and starch,reaction temperature,reaction time and reaction pH value on the DS of CCS was studied.The optimum conditions were：the mass ratio of starch and citric acid was 2∶ 1,reaction time was 5 h at the temperature of 120 ℃,and pH value was controlled to 3.The DS of CCS obtained was 1.44,and the product structure was characterized by IR and XRD.