CAJ | 학술논문

　　以木薯淀粉为原料，十二烷基苯磺酸钠为酯化剂，NaOH为催化剂，采用微波法制备十二烷基苯磺酸木薯淀粉酯，并考察其合成的工艺条件。探讨了十二烷基苯磺酸钠与木薯淀粉葡萄糖单元的摩尔比、反应时间、反应温度和pH值对产物取代度的影响，用正交实验分析对制备工艺进行优化，并通过红外、X射线和热重分析表征了酯化淀粉的结构及其热稳定性。结果表明，在十二烷基苯磺酸钠与木薯淀粉葡萄糖单元摩尔比为0.06、反应时间5 h、反应温度80℃和pH为10的条件下制备的十二烷基苯磺酸酯淀粉的取代度最佳，取代度为0.0100。红外和X射线谱图证明了酯化淀粉结构的改变，热重分析表明酯化淀粉亲水性与热稳定性有所下降。
　　이목서정분위원료，십이완기분광산납위지화제，NaOH위최화제，채용미파법제비십이완기분광산목서정분지，병고찰기합성적공예조건。탐토료십이완기분광산납여목서정분포도당단원적마이비、반응시간、반응온도화pH치대산물취대도적영향，용정교실험분석대제비공예진행우화，병통과홍외、X사선화열중분석표정료지화정분적결구급기열은정성。결과표명，재십이완기분광산납여목서정분포도당단원마이비위0.06、반응시간5 h、반응온도80℃화pH위10적조건하제비적십이완기분광산지정분적취대도최가，취대도위0.0100。홍외화X사선보도증명료지화정분결구적개변，열중분석표명지화정분친수성여열은정성유소하강。
Dodecyl benzene sulfonic acid cassava starch ester was prepared by microwave method with cassava starch as the raw material , sodium dodecyl benzene sulfonate as the esterification agent and sodium hydroxide as the catalyst .The effects of synthetic condition , such as molar ratio ( sodi-um dodecyl benzene sulfonate to glucose unit of cassava starch ) , reaction time , incubated tempera-ture and pH value , on the substitution degree were investigated .The best conditions by orthogonal design were the molar ratio of sodium dodecyl benzene sulfonate to cassava at 0.06 , reaction time 5 h and the incubated temperature 80 ℃, at which the degree of substitution was 0.010 0 .FT-IR and XRD revealed the changes in the structure of the esterified starch , and TG analysis also dis-played the decline of the hydrophilic and thermal stability of the esterified starch .