[目的]探索制备食品添加剂聚丙烯酸钠的工艺条件.[方法]采用水溶液聚合法,以过硫酸铵-亚硫酸氢钠为混合引发刺,考察单体浓度、引发剂各组分用量、反应温度及反应时间对聚丙烯酸钠相对分子质量的影响.[结果]聚丙烯酸钠的最佳工艺条件为:反应温度为40～45℃.反应时间为4 h,过硫酸铵用量为0.02%,亚硫酸氢钠用量为0.01%,单体浓度为45%.在此条件下,制备的聚丙烯酸钠分子量达3.0×10～3.5×10.[结论]通过检测,制备的聚丙烯酸钠可满足食品添加剂的要求.将其用于部分食品中起到了很好的增稠、保鲜的作用.%[ Objective ] The technological conditions of preparing food additive sodium pulyacrylate were discussed. [ Method ] Using ( NH4 ) 2 S2 O8-NaHSO3 as mixed initiator, the influences of monomer concentration, dosage of initiator components, reaction temperature, reaction time on the relative molecular mass of sodium pelyacrylate were studied by using aqueous solution polymerization method. [ Result ] The optimum technological conditions of sodium polyacrylate were as follows: the reaction temperature of 40 - 45 ℃, the reaction time of 4 h,( NH4 ) 2 S2 O8 dosage of 0.02％, NaHSO3 dosage of O. 01％, the monomer concentration of 45％. Under these conditions, the molecular mass of sodium polyacrylate was 30 000 000 ～ 35 000 000. [ Conclusion ] Through the detection, the prepared sodium polyacrylate can meet the requirements of food additive. It played good thickening and fresh-keeping effects when it was used in some kinds of food.
展开▼
