CAJ | 학술논문

以马铃薯淀粉（PS）为原料，以N，N-亚甲基双丙烯酰胺（MBA）为交联剂，以K2S2O8和NaHSO3作为引发体系中的氧化剂和还原剂，以微波加热代替传统水浴，通过反向乳液法制备一种新型的多孔马铃薯淀粉，并通过电子显微镜（SEM）对天然马铃薯淀粉和多孔马铃薯淀粉进行形貌的比较和表征.以亚甲基蓝（MB）作为吸附对象，以多孔淀粉的吸附量为因变量，以微波辐射功率、环己烷体积、分散剂质量、乳化分散速度以及交联剂质量为单因素及正交试验的影响因素，探究以上五因素对吸附量的影响.实验结果表明：多孔马铃薯淀粉的吸附量随着波辐射功率、环己烷体积、分散剂质量、乳化分散速度以及交联剂质量的变化而先增大后减小，其中分散剂质量、环己烷体积与微波辐射功率的变化对多孔马铃薯淀粉的吸附量影响较大，最佳工艺参数为：分散剂质量为1.1 g，搅拌转速为2000 rad/min，交联剂质量为0.6 g，微波功率为240 W，环己烷体积为250 mL.
이마령서정분（PS）위원료，이N，N-아갑기쌍병희선알（MBA）위교련제，이K2S2O8화NaHSO3작위인발체계중적양화제화환원제，이미파가열대체전통수욕，통과반향유액법제비일충신형적다공마령서정분，병통과전자현미경（SEM）대천연마령서정분화다공마령서정분진행형모적비교화표정.이아갑기람（MB）작위흡부대상，이다공정분적흡부량위인변량，이미파복사공솔、배기완체적、분산제질량、유화분산속도이급교련제질량위단인소급정교시험적영향인소，탐구이상오인소대흡부량적영향.실험결과표명：다공마령서정분적흡부량수착파복사공솔、배기완체적、분산제질량、유화분산속도이급교련제질량적변화이선증대후감소，기중분산제질량、배기완체적여미파복사공솔적변화대다공마령서정분적흡부량영향교대，최가공예삼수위：분산제질량위1.1 g，교반전속위2000 rad/min，교련제질량위0.6 g，미파공솔위240 W，배기완체적위250 mL.
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.