Synthesis of high fatty acid starch esters with 1-butyl-3-methylimidazolium chloride as a reaction medium
Synthesis of high fatty acid starch esters with 1-butyl-3-methylimidazolium chloride as a reaction medium
复制标题
DOI：
10.1002/star.201000126
复制
发表时间：
2011-04
期刊：
影响因子：
2.3
通讯作者：
Wenlei Xie;Yingbin Wang
中科院分区：
文献类型：
--
作者：
Wenlei Xie;Yingbin Wang
在这项工作中，使用1-丁基-3-甲基氯化咪唑鎓（BMIMCl）离子液体（IL）作为反应介质，通过淀粉与脂肪酸甲酯反应合成了玉米淀粉的高级脂肪酸酯。研究了催化剂用量、淀粉中脂肪酸甲酯/脱水葡萄糖单元(AGU)摩尔比、吡啶/AGU摩尔比、反应温度以及反应时间等反应变量对淀粉酯取代度(DS)的影响。实验结果表明，所得淀粉酯的DS值会根据工艺条件而变化。在最佳反应条件下，淀粉月桂酸酯和淀粉硬脂酸酯的最大DS分别为0.37和0.28，反应温度为110℃（淀粉月桂酸酯）和120℃（淀粉硬脂酸酯），反应时间为2 h。此外，还分别通过 FTIR、SEM 和 X 射线衍射 (XRD) 技术对淀粉酯进行了表征。 FT-IR 光谱结果表明淀粉分子中的羟基转化为酯基。 SEM 和 XRD 研究表明，在反应条件下，IL 介质中淀粉酯的形态和结晶度受到很大破坏。
In this work, high fatty acid esters of corn starch were synthesized by reacting the starch with fatty acid methyl ester using 1-butyl-3-methylimidazolium chloride (BMIMCl) ionic liquid (IL) as reaction media. The effect of reaction variables such as the catalyst amount, molar ratio of fatty acid methyl ester/anhydroglucose unit (AGU) in starch, pyridine/AGU molar ratio, reaction temperature, as well as reaction time on the degree of substitution (DS) of starch esters was investigated. The experimental results showed that the DS value of the obtained starch esters could be varied depending on the process conditions. In the optimum reaction condition, the achieved maximum DS of starch laurate and starch stearate was 0.37 and 0.28, respectively, at a reaction temperature of 110°C for starch laurate and 120°C for starch stearate for a reaction duration of 2 h. Furthermore, the starch esters were characterized by FTIR, SEM, and X-ray diffractometry (XRD) techniques, respectively. Results from FT-IR spectroscopy suggested that the hydroxyl groups in the starch molecules were converted into ester groups. SEM and XRD studies showed that the morphology and crystallinity of starch esters were disrupted largely in the IL medium under the reaction conditions.