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林产化学与工业

林产化学与工业 ›› 2003, Vol. 23 ›› Issue (04): 63-65.

• 研究报告 • 上一篇    下一篇

羧甲基及羟乙基葡甘聚糖及其性能的研究

庞杰1,2, 肖丽霞3, 王丽霞2, 田世平1   

  1. 1. 中国科学院 植物研究所光合作用与环境分子生理学重点实验室, 北京 100093;2. 福建农林大学 食品科学学院, 福建 福州 350002;3. 中国农业大学 食品学院, 北京 100094
  • 收稿日期:2002-12-19 修回日期:1900-01-01 出版日期:2003-12-30 发布日期:2003-12-30
  • 通讯作者: E-mail:shiping@95777.com

STUDIES ON ETHERIFICATION OF KONJAC GLUCOMANNAN

PANG Jie1,2, XIAO Li-xia3, WANG Li-xia2, TIAN Shi-ping1   

  1. 1. Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;2. College of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China;3. College of Food Science, Chinese Agriculture University, Beijing 100094, China
  • Received:2002-12-19 Revised:1900-01-01 Online:2003-12-30 Published:2003-12-30

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摘要： 为提高魔芋葡甘聚糖的性能,扩大其应用范围,用氯乙酸、氯乙醇与其进行醚化反应,通过红外光谱测得产物的结构表征,并对产物的醚化度、粘度、稳定性、存放时间等性能进行研究。结果表明,氯乙酸醚化产物(DAS-03)的醚化度为0.60～0.75,1%水溶液(20℃)粘度150～1000mPa·s;氯乙醇醚化产物(DAS-05)的醚化度为0.50～0.62,1%水溶液(20℃)粘度640～1500mPa·s。产物中分别存在羧甲基、羟乙基醚;产物粘度降低;化学稳定性高,能较长时间存放。

关键词: 羧甲基葡甘聚糖, 羟乙基葡甘聚糖, 醚化

Abstract: Etherified products from reacting chloroacetic acid, chlorethanol with konjac glucomannan(KGM) were studied to improve their properties and extend their applications.Resultants were identified by FTIR spectroscopy.Properties of the products were studied, such as etherification degree, viscosity and storage stability.Results showed that etherification degree of the product DAS-03 was 0.60-0.75 and viscosity in 1% solution(20℃) was 150-(1000 mPa·s);etherification degree of DAS-05 was 0.50-0.62 and viscosity in 1% solution(20℃) was 640-1500 mPa·s.There are carboxymethyl and hydroxyethyl ether groups in the products.Viscosity was decreased after etherification.The products could be stored for a long time, because of enhanced chemical stability.

Key words: carboxymethyl KGM, hydroxyethyl KGM, etherification

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