[1]李营营,杨晓光,许文婷,等.甘蔗渣的羧基化改性及其优化[J].中国调味品,2017,(12):17-22.
 LI Ying-ying,YANG Xiao-guang,XU Wen-ting,et al.Carboxylation Modification of Bagasse and Its Optimization[J].CHINA CONDIMENT,2017,(12):17-22.
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甘蔗渣的羧基化改性及其优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
17-22
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
Carboxylation Modification of Bagasse and Its Optimization
作者:
李营营1杨晓光1许文婷1王瑞琴1周群富1陆登俊2*
(1.广西大学 轻工与食品工程学院,南宁 530004 ; 2. 广西蔗糖产业协同创新中心,南宁 530004 )
Author(s):
LI Ying-ying1 YANG Xiao-guang 1 XU Wen-ting 1 WANG Rui-qin 1 ZHOU Qun-fu1 LU Deng-jun12*
(1. Light Industry and Food Engineering Institute, Guangxi University, Nanning 530004,China2.Guangxi Sugar Industry Collaborative Center, Nanning 530004,China)
关键词:
甘蔗渣接枝共聚羧基化
Keywords:
bagasse grafted copolymerization carboxylation
摘要:
以甘蔗渣为原料,通过接枝共聚反应制备羧基化改性的改性蔗渣,多方面考虑了超声功率、超声温度、反应时间、反应温度、单体/蔗渣比、引发剂、交联剂对反应的影响,并对实验结果进行正交优化。最佳实验条件是:超声功率350W,超声温度65℃,中和度55%,AA/蔗渣为10.0,APS/AA为1.3%,MBA/AA为0.12%,羧基化蔗渣中的羧基含量最高可达4.43mmol/L。
Abstract:
The modified bagasse is prepared by graft copolymerization with carboxylated bagasse as raw material.The influence of ultrasonic power, ultrasonic temperature, reaction time, reaction temperature, monomer / bagasse ratio, initiator and crosslinker on the reaction are considered in many aspects, and the experimental results a re optimized. The best experimental conditions a re as follows: ultrasonic power is 350 W, ultrasonic temperature is 65 ℃, neutralization is 55%, AA / bagasse is 10.0, APS / AA is 1.3%, MBA / AA is 0.12%, and the maximum of carboxyl group content is 4.43 mmol/L

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更新日期/Last Update: 2017-12-04