淀粉-配体复合物的制备及结晶结构研究

Preparation and Crystal Structure Characteristics of Starch-Ligand Complex

DOI：

中文关键词: 淀粉-配体复合物 V-型 X-射线衍射 结晶结构

英文关键词: starch-ligand complex V-types X-ray diffraction crystal structure

基金项目:国家自然科学基金项目(20576127)

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中文摘要:

以B-型微晶淀粉为原料,经二甲亚砜溶解后,分散到热水中,随后加入一定比例的硬脂酸、单硬脂酸甘油脂、棕榈酸和异戊醇的乙醇溶液中,再经过混合、结晶、离心分离、洗涤,制得淀粉-配体复合物。采用X-射线衍射仪对得到的复合物进行分析和测试,结果发现在单硬脂酸甘油脂∶淀粉质量比为1∶4的和硬脂酸∶淀粉质量比为1∶5的条件下制备的V-型复合物的晶型结构最优。

英文摘要:

In the study,B-type microcrystal starch was firstly dissolved in DMSO and dispersed in the hot water,and then mixed with a certain proportion of the stearic acid,monostearin,palmitic acid and isoamyl alcohol,through crystallizing,centrifuging washing and formation of starch-ligand complex were acquired.X-ray diffractometer were used to analyze those complexes.the crystal structure of V-type complex was achieved at the ratio of monostearin to starch and stearic acid to starch is 1∶4 and 1∶5,respectively.

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