食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 84 - 88

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030355

研究报告

胺化苹果渣纤维素的制备及其表征

  • 蔡露阳 ,
  • 陈雪峰 ,
  • 房斐 ,
  • 刘宁 ,
  • 李永宁 ,
  • 王科堂
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  • 1(陕西科技大学 食品与生物工程学院,陕西 西安,710021)
    2(陕西农产品加工技术研究院,陕西 西安,710021)
第一作者：硕士,实验师(陈雪峰教授为通信作者,E-mail:chenxf@sust.edu.cn)

收稿日期: 2021-12-15

  修回日期: 2022-02-27

  网络出版日期: 2023-05-16

基金资助

西安市未央区科技计划(201934);陕西省重点研发计划项目(2018ZDXM-NY-054);西安市科技计划项目(20NYYF0010);咸阳市重点研发计划项目(2019k02-26)

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Preparation and characterization of aminated apple pomace cellulose

  • CAI Luyang ,
  • CHEN Xuefeng ,
  • FANG Fei ,
  • LIU Ning ,
  • LI Yongning ,
  • WANG Ketang
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  • 1(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China)
    2(Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China)

Received date: 2021-12-15

  Revised date: 2022-02-27

  Online published: 2023-05-16

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摘要

以苹果渣纤维素为原料,对其进行胺化改性,以期获得具有良好功能特性的材料。以产品中氮元素增加量(%)为指标,通过单因素和正交试验对乙二胺体积分数、反应温度、反应时间、NaHCO3添加量等因素进行优化。结果表明,胺化苹果渣纤维素的最佳制备工艺为:乙二胺体积分数25%,反应温度75 ℃,反应时间7.5 h,NaHCO3添加量3.0 g,此条件下,产品中氮元素增加量为1.34%。表征结果表明,—NH2成功被引入苹果渣纤维素分子中;改性后苹果渣纤维素的结晶度降低,且晶型不再是典型的纤维素Ⅱ型;产品表面粗糙,结构疏松多孔。研究结果表明苹果渣纤维素成功被胺基化修饰。

关键词： 苹果渣; 纤维素; 胺化; 工艺优化; 结构表征

本文引用格式

蔡露阳 , 陈雪峰 , 房斐 , 刘宁 , 李永宁 , 王科堂 . 胺化苹果渣纤维素的制备及其表征[J]. 食品与发酵工业, 2023 , 49(8) : 84 -88 . DOI: 10.13995/j.cnki.11-1802/ts.030355

Abstract

The apple pomace cellulose was used as a raw material and modified by amination to obtain materials with good functional properties. With the increase of nitrogen in the product (%) as the evaluation index, the major factors were optimized through single-factor and orthogonal experiments. Results revealed that the optimized conditions of the preparation process of aminated apple pomace cellulose were as follows: ethylenediamine volume fraction of 25%, reaction temperature of 75 ℃, the reaction time of 7.5 h, and NaHCO3 addition amount of 3.0 g. Under the conditions, the increase of nitrogen in the product was 1.34%. The characterization results showed that —NH2 was successfully introduced into the apple pomace cellulose. After modification, the crystallinity of the apple pomace cellulose was reduced and the crystal form was no longer the typical cellulose type Ⅱ. The surface of the product was rough, moreover, the structure was loose and porous. This study indicated that the apple pomace cellulose was successfully modified by amination.

Key words： apple pomace; cellulose; amination; process optimization; structural characterization

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