摘要
对微波幅射与常规加热条件下淀粉水解制葡萄糖反应进行了对比。结果表明 ,在微波辐射条件下 ,反应速度是常规加热法的 10 0倍 ,极大地降低了能耗。同时 ,还考察了多种金属卤化物及硫酸盐对淀粉水解制葡萄糖收率和速率的影响 ,发现微波功率 80 0 W时 ,在 0 .0 5 %盐酸中 ,某些金属盐能使淀粉在 2～ 3 min内快速水解 ,而且所得产物几乎全部是葡萄糖。
Comparing with conventional heating, the reaction rate of hydrolysis of starch to glucose is accelerated 100 times under microwave irradiation. Energy consumption is reduced markedly. The effect of metal halides and sulfates on hydrolysis of starch to glucose was investigated. It was found that the production of gulcose from starch hydrolysis is nearly complete by adding some metal salts in 0.05% HCl under microwave power of 800 W.
出处
《化学世界》
CAS
CSCD
2000年第7期352-355,共4页
Chemical World
关键词
微波辐射
淀粉
葡萄糖
水解
microwave irradiation
starch
glucose
hydrolysis
