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投稿时间：2020-05-12
投稿时间：2020-05-12
中文摘要: 研究新型离子液体（ionic liquid，IL）-1-烯丙基-3-乙烯基咪唑醋酸盐对普通玉米淀粉溶解性能的影响。采用偏光显微镜（polarized light microscopy，PLM）、X-射线衍射仪（X-ray diffraction，XRD）、差示扫描量热仪（differential scanning calorimetry，DSC）、扫描电子显微镜（scanning electron microscope，SEM）等淀粉表征手段，揭示水和离子液体混合溶液对玉米淀粉溶解的影响。结果发现，通过偏光显微镜和扫描电子显微镜可以观察到在水和离子液体的摩尔比为4∶1时玉米淀粉的颗粒的“马耳他”十字消失，颗粒结构明显变形，从X-射线衍射结果可以看出水和离子液体比为4∶1（摩尔比）处理的玉米淀粉X-射线的衍射峰的峰强度明显减弱，且淀粉的典型A型晶体的特征峰消失，表明淀粉晶体结构遭到严重破坏。通过DSC的结果可以看出，静置60 min后，水∶离子液体为4∶1（摩尔比）处理的淀粉DSC峰没有吸热峰或者放热峰出现，说明相对于其他的比例而言，水和离子液体的比例为4∶1（摩尔比）对淀粉的溶解效果最好。
Abstract:To study the effect of the newly synthesized ionic liquid 1-allyl-3-vinylimidazole acetate on the dissolution properties of corn starch.The dissolution mechanism of corn starch in water and ionic liquids mixture were determined by scanning electron microscope（SEM），polarized light microscopy（PLM），X-ray diffraction（XRD）and differential scanning calorimetry（DSC）.It was found that the "Maltese cross" of the corn starch particles became disappeared and the particle structure was obviously deformed when treated with water：ionic liquid molar ratio at 4∶1 through PLM and SEM.In addition，it could be seen from the XRD results that the XRD peak intensity of the corn starch treated with molar ratio of water to ionic liquid at 4∶1 was significantly reduced，and no typical type A crystal of starch characteristic peak was seen，indicative of the complete disruption of granular morphology.The results of DSC could be seen，after 60 min of static，endothermic peak or exothermic peak were appeared in starch DSC peak treated by molar ratio at 4∶1，indicating that compared with other proportions，the best effect of starch dissolution was in molar ratio at 4∶1.
keywords: maize starch ionic liquid granule structure dissolution
文章编号：202106008 中图分类号： 文献标志码：
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