【摘要】 利用哈克流变仪、快速黏度分析仪（RVA）、同步热分析仪（TGA﹣DSC）、热重﹣红外联用仪（TGA﹣FTIR）研究了离子液体[AMIM]Cl对玉米淀粉（CS）流变特性与热行为影响情况。结果表明:CS﹣[AMIM]Cl溶液在淀粉质量分数在1%～8%为假塑性流体,可用Ostwald﹣de Waele经验公式（幂率模型）作为其本构方程,表观黏度η_{a, 300}对温度具有依赖关系,符合Arrhenius关系式,不同质量分数CS﹣[AMIM]Cl溶液均具有一定触变性。经[AMIM]Cl处理所得的再生淀粉（RS）的RVA曲线与空白对比糊化淀粉（GS）不同;RS的热分解温度比GS低,分子内﹣OH与C﹣O﹣C等弱键比GS更易断裂,表明离子液体有可能在一定程度上激活了淀粉反应活性。更多还原

【Abstract】 Rheological properties and thermal behavior effects of corn starch（CS） treated by ionic liquid[AMIM]Cl were studied using a Huck rheometer, a fast viscosity analyzer（RVA）, a synchronous thermal analyzer（TGA-DSC）, and a thermo gravimetric analyzer-Fourier transform infrared spectroscopy（TGAFTIR）. The results showed that the CS-[AMIM]Cl solution was a pseudoplastic fluid in the range of 1% to 8% of starch mass fraction, and the Ostwald-de Waele empirical formula（power-law） could be used as its constitutive equation. Apparent viscosity η_{a, 300} has a dependence on temperature and be consistence with Arrhenius relationship. CS-[AMIM]Cl solutions with different mass fractions had certain thixotropy. The RVA curve of the regenerated corn starch（RS） treated by [AMIM]Cl was different from that of gelatinized corn starch（GS）. The thermal decomposition temperature of RS was lower than that of GS, and the weak bonds such as intramolecular-OH and C-O-C were more easily broken than GS. Indeed, it indicates that reactivity of the starch treated by ionic liquid can be activated to some extent.更多还原