葡甘露聚糖微波法磷酸酯化改性研究

采用Na2HPO4与NaH2PO4质量比为2∶1的混合盐为酯化剂对葡甘露聚糖（konjac glucomannan，KGM）进行磷酸酯化改性，以酯化取代度为指标，微波法改性的最佳工艺条件为反应温度60 ℃、微波辐射时间7 min、pH 4.0、磷酸盐的质量分数30%、微波功率800 W，获到酯化取代度为0.055 4的葡甘露聚糖磷酸单酯（konjacglucomannan phosphate，KGMP）。红外光谱表明，KGM主链分子上引入磷酸基团，得到KGMP。电镜扫描显示，KGMP颗粒体积大，结构更紧密。

Microwave-Assisted Modification of Konjac Glucomannan by Phosphoric Acid Esterification

Using a mixture (2:1, by mass) of Na2HPO4 and NaH2PO4 as the esterifying agent, konjac glucomannan (KGM)
was esterified with phosphate. Based on degree of substitution (DS), the optimum conditions for microwave-assisted
modification of konjac glucomannan were determined as follows: temperature, 60 ℃; microwave radiation time, 7 min; pH,
4.0; phosphate dosage, 30%, and microwave power, 800 W. Glucomannan phosphate monoester with a degree of substitution
of 0.055 4 was acquired. Infrared spectroscopic studies showed that phosphate groups were introduced onto the main chain
of the KGM molecules, confirming the formation of KGMP. Scanning electron microscopic (SEM) examination displayed
that the particle size of KGMP was bigger and its structure was more compact.