摘要
为实现淀粉接枝共聚反应的随时检测监控及自动控制,以反应中产生的自由基具有发光特性为着眼点进行研究。研究淀粉悬浮液在紫外激励下产生的荧光光谱及其特性,可对淀粉接枝共聚反应中自由基的产生、发光和消失的特点及机理的探索提供理论和实验上的参考。四氢呋喃、四氢吡喃分子具有环氧结构,通过对比四氢呋喃、四氢吡喃的荧光光谱,进一步证实了,淀粉荧光主要是淀粉分子六元环结构中醚键(C-O-C)的氧未共享电子发生n→σ跃迁后所发射的荧光。
To achieve detection, monitoring and automation of starch graft copolymerzation, the investigation is being made according to the specifity of flee radical luminescence produced in the reaction. The investigation on the fluorescence spectra and its characteristics of starch-water suspension induced by ultraviolet light contribute to study the characteristics and mechanisms of free radical coming into being, emitting and disappearing. In comparison with fluorescence spectra of tetrahydrofuran and tetrahydropyran whose molecular structures are both epoxy, it is ~rther verified that this fluorescence comes from the transition from nonbonding n electrons in the hereto-atom （O） of the functional group （C-O-C） called ether linkage to the antibonding orbit σ^＊.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期27-30,共4页
Food Science
基金
国家自然科学基金资助项目(20276027)
关键词
淀粉
四氢呋喃
四氢吡喃
吸收光谱
荧光光谱
自由基
接枝共聚反应
starch
tetrahydrofuran
tetrahydropyran
absorption spectrum
fluorescence spectrum
free radical
graft copolymerization
