中文摘要：

该实验通过超声法制备木薯氧化淀粉,研究了在超声波作用下,超声波功率、超声时间、温度、pH、次氯酸钠有效氯用量对氧化淀粉羧基含量的影响,并进行了工艺优化,结果表明：有效氯浓度对羧基含量的影响最大,木薯氧化淀粉的超声法制备最佳工艺为：反应pH 8、超声功率300W、超声时间100 min、反应温度35℃,有效氯用量5%,此条件下制备的木薯氧化淀粉的的羧基含量是0.891 2%。利用超声波制备氧化淀粉不仅可以节省反应时间,而且节省有效氯用量。同样条件下,超声法制备的木薯氧化淀粉的羧基含量明显高于非超声法。

英文摘要：

Oxidized cassava starch（OCS） was prepared with ultrasound in this work. The effects of sodium hypochlorite,treatment time,temperature,pH and ultrasound power on the carboxyl content of OCS were investigated,as well as the technological conditions optimization. The experimental results revealed that active chlorine concentrations had the greatest impact on carboxyl content of OCS,and the optimal reaction conditions were as follows：pH 8,reaction for 100 min,temperature at 35 ℃, ultrasound power at 300 W,5% active chlorite concentration. Under above conditions,the carboxyl content of OCS was 0.891 2%. Ultrasound can reduce not only reaction time but also the usage of active chlorine. At the same reaction conditions,the carboxyl content of OCS with ultrasound was obviously higher than that without ultrasound.