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蔗糖-6-乙酸酯氯化工艺的研究 总被引:2,自引:0,他引:2
三氯蔗糖是性能最为优良的高甜度甜味剂之一。蔗糖-6-乙酸酯的选择性氯化是合成三氯蔗糖的关键步骤。蔗糖酯化合成的蔗糖-6-乙酸酯,不经纯化,经适当处理直接进入氯化阶段,用氯化亚砜与DMF预先生成的Vilsmeier试剂对其进行氯化,该方法具有收率高、操作简便及后处理容易等特点。优化的工艺条件为反应温度115℃,SOCl2与蔗糖-6-乙酸酯的摩尔比10∶1,DMF(mL)与蔗糖-6-乙酸酯(g)之比12∶1及反应时间3h。对中间产物三氯蔗糖-6-乙酸酯,经熔点测定、IR及1H-NMR确认了结构。 相似文献
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以蔗糖-6-苯甲酸酯为原料,建立了一种低温氯代合成三氯蔗糖-6-苯甲酸酯的方法。探讨了氯代剂的用量、助溶剂的用量、反应温度、反应时间和溶剂的用量等因素对反应的影响。最终确定了最优条件为n(vilsmeier试剂):n(蔗糖-6-苯甲酸酯)=9∶1、反应温度为100℃、反应时间11h、V(DMF):m(蔗糖-6-苯甲酸酯)=2∶1(mL∶g)、V(DMF)∶V(DMAc)=5∶1。在此条件下,可在低温合成三氯蔗糖-6-苯甲酸酯,且三氯蔗糖-6-苯甲酸酯的得率达68%。 相似文献
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三氯蔗糖是目前最优秀的功能性甜味剂之一,其合成的关键步骤是蔗糖-6-乙酸酯的合成.从土壤中分离到一株能够在有机溶剂中催化合成蔗糖-6-乙酸酯的杆状细菌,命名为WZS01.对该菌株的培养基和培养条件进行了初步优化,在2.5%葡萄糖,1%蛋白胨,0.1%酵母粉培养基中,以聚氨酯泡沫作为菌体固定化基质,30℃培养18h.将吸附有菌体的聚氨酯泡沫干燥后作为催化剂,在2%底物浓度下,在二甲基甲酰胺/叔丁醇反应介质中催化18h,蔗糖-6-乙酸酯的摩尔产率达到83.3%,并通过红外和核磁确认了产物结构. 相似文献
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目的 研究验证三氯蔗糖及其合成中间体的结构表征。方法 用红外光谱仪扫描, 质谱仪进样分析蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯和三氯蔗糖。结果 鉴定了三氯蔗糖及其合成中间体的主要官能团, 分子离子与碎片离子。结论 成功解析了三氯蔗糖及其合成中间体蔗糖-6-乙酸酯与三氯蔗糖-6-乙酸酯的分子结构。 相似文献
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单酯化法合成高甜度甜味剂--三氯蔗糖的研究 总被引:10,自引:0,他引:10
本文研究了单酯化高甜度甜味剂-三氯蔗糖的合成。采用蔗糖与原乙酸三乙酯的反应保护蔗糖6-位羟基,亚硫酰氯/吡啶选择性氯化蔗糖6-乙酸酯制备三氯蔗糖。蔗糖6-乙酸酯的最佳氯化条件为:蔗糖6-乙酸酯浆状物20g,吡啶20ml,亚硫酰氯22-22ml,反应介质1,2-二氯乙浣,回流时间10-1h。其氯化产物采用甲醇-甲醇钠水解脱去6-位羟基得到三氯蔗糖。单酯化法较三苯甲基化法合成三氯蔗糖大大简化了操作过程,同时反应条件比较温和,也降低了对设备的要求。 相似文献
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目的研究验证三氯蔗糖及其合成中间体的结构表征。方法用红外光谱仪扫描,质谱仪进样分析蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯和三氯蔗糖。结果鉴定了三氯蔗糖及其合成中间体的主要官能团,分子离子与碎片离子。结论成功解析了三氯蔗糖及其合成中间体蔗糖-6-乙酸酯与三氯蔗糖-6-乙酸酯的分子结构。 相似文献
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以绿豆、红枣、酸奶为主要原料,研制绿豆、红枣复合酸牛乳饮料。以饮料感官指标为考察标准,通过单因素试验和正交试验确定饮料最佳工艺条件:绿豆汁和红枣汁的混合比例为6∶4(V/V),混合汁添加量为20mL/100mL,蔗糖添加量为10g/100mL,柠檬酸添加量为0.10g/100mL;稳定剂为CMC-Na、卡拉胶组成的复合稳定剂,添加量分别为0.3g/100mL和0.01g/100mL;单甘酯为乳化剂,添加量为0.05g/100mL。该产品营养全面,具有独特风味和较好的保健功能,有较高的推广价值。 相似文献
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以“满堂红”品种的萝卜为材料,探究不同质量浓度的外源蔗糖喷洒处理对不同生长天数的萝卜幼苗营养品质(花青素、叶绿素、类胡萝卜素、总酚和芥子油苷等含量)及代谢酶(过氧化物酶(peroxidase,POD)和苯丙氨酸解氨酶(phenylalanine ammonialyase,PAL))活性的影响。结果表明:对于生长3、5 d和7 d的萝卜幼苗,0.4 g/100 mL和0.6 g/100 mL蔗糖处理均能够显著提高其花青素、叶绿素、类胡萝卜素、总酚、芥子油苷含量及POD、PAL活性(P<0.05),而0.2 g/100 mL蔗糖处理对其营养物质含量及抗氧化性的影响不显著(P>0.05);0.4 g/100 mL和0.6 g/100 mL蔗糖处理在改善其营养价值方面的差别不大。因此,在农业生产中,可采用质量浓度0.4 g/100 mL蔗糖喷洒处理萝卜幼苗来提高其营养价值。 相似文献
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Formation of bromochlorodibenzo-p-dioxins and dibenzofurans from the high-temperature oxidation of a mixture of 2-chlorophenol and 2-bromophenol 总被引:1,自引:0,他引:1
The homogeneous, gas-phase oxidative thermal degradation of a 50:50 mixture of 2-bromophenol and 2-chlorophenol was studied in a 1 cm i.d., fused silica flow reactor at a concentration of 88 ppm, with a reaction time of 2.0 s, over a temperature range of 300 to 1000 degrees C. Observed products in order of decreasing yield included the following: dibenzo-p-dioxin (DD), 4-bromo-6-chlorodibenzofuran (4-B,6-CDF), phenol, 4,6-dibromodibenzofuran (4,6-DBDF), 2,6-dibromophenol, 4,6-dichlorodibenzofuran (4,6-DCDF), 2-bromo-4-chlorophenol, 2,4-dibromophenol, 2-chloro-4-bromophenol, 4-monobromodibenzofuran (4-MBDF), 4-monochlorodibenzofuran (4-MCDF), dibenzofuran (DF), 1-monobromodibenzo-p-dioxin (1-MBDD), 1-monochlorodibenzo-p-dioxin (1-MCDD), 2,4,6-tribromophenol, naphthalene, chloronaphthalene, bromonaphthalene, chlorobenzene, bromobenzene, and benzene. The results are compared and contrasted with previous results reported for the oxidations of pure 2-chlorophenol and 2-bromophenol as well as results for the pyrolysis of the mixture of 2-chlorophenol and 2-bromophenol. 4,6-DBDF and 4,6-DCDF were observed in higher yields than under pyrolytic conditions but considerably less than the yields observed for the individual oxidation of 2-chlorophenol and 2-bromophenol. The effect on chlorine and bromine on the concentration of hydroxyl radical is shown to control the dioxin-to-furan ratio. 相似文献
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采用顶空气相色谱法研究不同蒸煮条件和模拟液种类对双向拉伸尼龙薄膜/流延聚丙烯薄膜耐蒸煮复合膜中残留甲苯迁移及阻隔性能的影响。结果表明,随着蒸煮温度升高和处理时间的延长,不同模拟液中甲苯的迁移率逐渐增大;其迁移率大小依次为:5 g/100 mL氯化钠>0.2 g/100 mL谷氨酸钠>10 g/100 mL蔗糖>蒸馏水;高温蒸煮导致调味品模拟液处理复合膜的氧气透过量和水蒸气透过量上升;红外光谱、差示扫描量热仪和扫描电子显微镜分析结果表明,高温、蒸馏水和氯化钠处理会破坏膜的内部结构,使其结晶度下降,分子间作用力减弱、导致其结构松散、膜的表面凹凸不平、出现扭曲现象。 相似文献
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Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology 总被引:1,自引:0,他引:1
The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1 g/100 g) using a mixture of short- and long-chain inulin. Response surface methodology was applied to obtain the experimental design and data analysis. Nineteen formulations of dairy dessert were prepared, varying inulin concentration (3 to 9 g/100 g), sucrose concentration (4 to 16 g/100 g), and lemon flavor concentration (25 to 225 mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentration was also found. According to the model obtained, the formulation with 5.5 g/100 g inulin, 10 g/100 g sucrose and 60 mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8 g/100 g) sample previously optimized in terms of lemon flavor (146 mg/kg) and sucrose (11.4 g/100 g). No significant difference in acceptability was found between them but the low-fat sample with inulin possessed stronger lemon flavor and greater thickness and creaminess. 相似文献
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The influence of small amounts of lactose or sucrose on texture of fresh-pack dill pickles was evaluated by Instron texture profile analysis (TPA). Pickles were prepared with 0, 2, 4 and 6% by weight of either lactose or sucrose in a commerical brine. After equilibration of pickles with brine (30, 64 and 77 days), TPA values were obtained for brittleness, hardness, elasticity and total work of compression. Analysis of variance for the linear regression showed significant relationships between TPA values and sugar concentration. A minimum of 6% sugar is considered necessary for meaningful texture improvement. Sensory evaluation showed that sweetness may be detectable at the 4% and 6% sucrose levels. The presence of lactose was not objectionable at these levels. 相似文献
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Formation of bromochlorodibenzo-p-dioxins and furans from the high-temperature pyrolysis of a 2-chlorophenol/2-bromophenol mixture 总被引:1,自引:0,他引:1
The homogeneous, gas-phase pyrolytic thermal degradation of a 50:50 mixture of 2-bromophenol and 2-chlorophenol was studied in a 1 cm i.d., fused silica flow reactor at a total concentration of 88 ppm, reaction time of 2.0 s, and temperatures from 300 to 1000 degrees C. Observed products included (in decreasing yield) naphthalene, dibenzo-p-dioxin (DD), phenol, dibenzofuran (DF), bromobenzene, chloronaphthalene, 4-bromo-6-chlorodibenzofuran (4-B,6-CDF), bromonaphthalene, benzene, 4,6-dichlorodibenzofuran (4,6-DCDF), chlorobenzene, 4-monobromodibenzofuran (4-MBDF), 4-monochlorodibenzofuran (4-MCDF), 1-mono-bromodibenzo-p-dioxin (1-MBDD), 2-chloro,4-bromophenol, 2,4-dibromophenol, and 2-bromo-4-chlorophenol. Unlike the case for the pyrolysis of pure 2-chlorophenol, 4,6-DCDF was observed, but the analogous 4,6-DBDF remained undetected similar to the individual results with 2-MBP. This indicates that the presence of bromine increases the concentration of chlorine atoms available for the formation of 4,6-DCDF. Due to bromine atoms acting as better leaving groups than chlorine atoms, the yield of DD was increased over that observed for the pyrolysis of 2-chlorophenol. The addition of bromine to a chlorinated hydrocarbon system results in an increase in the total yield of PCDD/Fs as well as PBDD/Fs and mixed PBCDD/Fs due to the ease of bromine elimination reactions as well as an increase of the chlorine atom concentration. 相似文献