用凝胶色谱法定量分析单甘酯

硬酯酸单甘酯是一种应用广泛的食品乳化剂,在食品添加剂上具有很好的应用前景。单甘酯粗产品中的双甘酯的乳化能力只有单甘酯的百分之一,所以单甘酯产品质量的好坏,取决于单甘酯含量的高低。但对单甘酯的定量分析,迄今为止,国内未见有准确、快速有效的方法报道。传统的做法是采     

铜绿假单胞菌脂肪酶无溶剂催化棕榈油甘 油解Ⅱ.进一步提高单甘酯 …

以自产铜绿假单胞菌脂肪酶为催化剂，通过无溶剂法棕榈油甘油解反应催化合成了单脂肪酸甘油酯。考察了反应温度程序以及加酶方式对最终产物中单甘酯质量分数的影响。结果表明程序降温和批次加酶更有利于反应，产物中单甘酯质量分数可增大１０％￣２０％，实验条件下反应４８ｈ后单甘酯质量分数可达６５％，脱酶后达７７％。     

浇注型水发泡室温硫化硅橡胶的制备和研究

以乙烯基硅油、含氢硅油、单硬脂酸甘油酯(简称单甘酯)和去离子水为主要原料,在铂催化剂的作用下通过加成反应制成室温硫化(RTV)泡沫硅橡胶。分析了单甘酯作为乳化剂和泡沫稳定剂对硅橡胶泡沫的发泡延时、发泡系数、孔隙率和压缩强度等性能的影响。结果表明,单甘酯用量在1～1.5份之间时发泡会更快发生;单甘酯用量为0.8份时,会明显增大发泡系数和孔隙率,制品的泡孔更加密集,均匀度更好,形状更规整。此时压缩强度达到最小,为61.75 kPa。     

新食品填加剂——单甘酯

最近,从沈阳召开的食用单甘酯应用座谈会获悉,辽宁沈阳益康食品添加剂厂生产的益康牌单甘酯,是1985年研制、开发的新产品,是目前辽宁仅有的生产厂家,为辽宁食品工业的发展做出了贡献。益康牌单甘酯几年来通过反复试验,特别是经过抚顺食品厂、沈阳儿童食品厂、沈阳市糖果厂、沈阳市保工熟食加工厂、辽宁省威士     

微乳液体系中脂肪酶催化油脂水解合成单甘酯

在微乳液体系中脂肪酶催化棕榈油水解可合成单甘酯,最佳条件下,单甘酯的含量为１２．９１％,此时单甘酯的得率为８１．７％。     

柠檬酸甘油单,二酸酯合成过程中沉淀物的分析

对柠檬酸和单甘酯酯化反应制取柠檬酸甘油单、二酸酯过程中产生的沉淀进行了红外光谱分析，并对沉淀产物的原因提出了合理的解析。     

铜绿假单胞菌脂肪酶无溶剂催化棕榈油甘油解Ⅱ.进一步提高单甘酯产率的研究

以自产铜绿假单胞菌脂肪酶为催化剂 ,通过无溶剂法棕榈油甘油解反应催化合成了单脂肪酸甘油酯。考察了反应温度程序以及加酶方式对最终产物中单甘酯质量分数的影响。结果表明程序降温和批次加酶更有利于反应 ,产物中单甘酯质量分数可增大 1 0 %～ 2 0 % ,实验条件下反应 48h后单甘酯质量分数可达 65 % ,脱酶后达 77%。     

豆油制备不饱和聚酯树脂性能研究

以可再生资源豆油、丙三醇为原料醇解制备了单甘酯,将其作为二元醇,部分取代丙二醇与酸酐反应制得不饱和聚酯树脂(UP)。采用DSC,DMA以及力学性能测试等手段研究了单甘酯含量对豆油不饱和聚酯树脂性能的影响。结果表明,随着单甘酯含量的增加,豆油不饱和聚酯树脂的固化放热峰值降低、固化收缩率减小;存储模量和玻璃化转变温度都有一定程度降低,弯曲强度和拉伸强度也逐渐下降;冲击强度和拉伸断裂伸长率增高(单甘酯质量分数为40%时可分别达到102.074 kJ/m2和27.69%)。该方法制备的UP树脂成本低廉,柔韧性好,可满足一般的使用要求。     

防结块热塑性弹性体材料的制备与性能

以氢化苯乙烯-丁二烯-苯乙烯嵌段共聚物为基材，添加一定量的石蜡油、单脂肪酸甘油酯以及抗氧剂，制备得到的热塑性弹性体材料。结果表明，单甘酯的加入可以解决TPE材料的结块问题，单甘酯的含量在0.01份～0.1份之间时效果最佳。制备得到的热塑性弹性体材料具有良好的弹性、高透明度，具有脱模效果好、拉伸强度高和断裂伸长率高等优异的性能。     

超临界流体萃馏分离硬脂酸单甘酯的研究

本文研究了从含30%左右单甘酯的混酯原料中,经过第一次超临界流体萃馏后,产品即可提纯到含单甘酯60%左右。再将含60%的单甘酯作为原料,经过第二次超临界流体萃馏后,产品即可提纯到含单甘酯近80%左右的产品。     

溶剂法合成高纯度单硬脂酸甘油酯

以N，N－二甲基酰胺为溶剂合成单硬脂酸甘油酯。考察了物料比，溶剂，催化剂用量，酯化温度，酯化时间对产物的影响，通过正交实验得到了较佳的工艺条件，在此条件下单硬脂酸甘油酯的含量高于95％，转化率为95．34％。     

壳聚糖涂膜保鲜杨桃的研究

研究了不同组成的壳聚糖涂膜保鲜剂对杨桃的保鲜效果。结果表明：壳聚糖涂膜剂对杨桃具有较好的保鲜效果,浸涂保鲜剂的杨桃在贮藏期间其水分、总酸和维生素C的含量均高于对照,而还原糖含量低于对照。壳聚糖涂膜保鲜剂较适宜的配方为：壳聚糖2．5％,乙酸1．5％,甘油1.0％,单硬脂酸甘油酯0.3％,水94．7％。     

改性载银磷酸锆及其抗菌聚乙烯薄膜的研究

以硬脂酸单甘油酯、油酸酰胺、稀土／铝酸酯为改性剂,分别对载银磷酸锆进行表面改性,用吸水性测定法、粘度法分析载银磷酸锆的改性效果,用扫描电镜观察载银磷酸锆在聚乙烯基材中的分散均匀性。检测了含载银磷酸锆的聚乙烯薄膜的力学性能和抗菌性能。结果表明：采用油酸酰胺改性的载银磷酸锆。其疏水性和分散均匀性好;含1％载银磷酸锆（经油酸酰胺改性）的聚乙烯薄膜,拉伸强度（纵／横向）为23．14／14．25MPa,断裂伸长率（纵,横向）为147．9％／310．6％,直角撕裂强度（纵,横向）为134.31／87．50kN／m,抗菌率达99％以上。     

皂化和乳化对红酵母胡萝卜素制品水溶性的影响

研究了皂化和乳化条件对生产红酵母胡萝卜素制品的影响 ,实验结果表明∶当红酵母细胞碎片的丙酮浸提液按每mg胡萝卜素加w(NaOH) =30 %的水溶液约 40mL ,在沸水浴中皂化 3h ,添加乳化剂〔m(蔗糖酯 )∶m(单甘酯 ) =2∶1〕为浸提液的 0 4 %时 ,可明显提高制品的水溶性和稳定性。在上述初步优化的条件下 ,自每 g细胞 (含 β 胡萝卜素约 5 0 0 μg)可获得w(β 胡萝卜素 )≈ 0 6 4%的水溶性胡萝卜素制品约 6 2 5mg。     

聚氧乙烯山梨醇酐单硬脂酸酯的合成与应用

以山梨醇和硬脂酸为原料,经脱水、酯化、醚化制得聚氧乙烯山梨醇酐单硬脂酸酯,它具有良好的活性,已广泛应用于食品、日化、医药、机械加工等领域。     

Effect of food emulsifiers on polymorphic transitions of cocoa butter

The polymorphic behavior of cocoa butter in the presence of several food emulsifiers serving as crystal structure modifiers was investigated. Emphasis was placed on transitions among the relatively stable forms IV, V and VI, which are significant for a confectionery industry. As known from industry work, within the series of sorbitan esters and ethoxylated sorbitan esters, the solid emulsifiers were the most efficient in retarding transition of V form into VI modification. Blends of sorbitan monostearate (Span 60), ethoxylated sorbitan monostearate (Tween 60) and Span 60-Tween 65 used in the present study were particularly effective. Surprisingly, it was found that some combinations of emulsifiers accelerate the transition of form IV into form V. Transition of form V into form VI occurs via the solid state, and other transitions are known to take place via the liquid phase. Emulsifier was found to increase liquid fraction of the fat prior to its transition. Mechanistic considerations concerning these transitions are suggested.     

Experimental Investigation and Thermodynamic Modeling of Glycerin/Methanol/Organic Solvent Systems

Glycerin is an important by‐product in biodiesel production. To increase its quality to be suitable for use it in other operations, e.g., the pharmaceutical industry, it needs to be purified. Therefore, the purification of glycerin by liquid‐liquid extraction of methanol using different solvents was investigated. It was shown that, in terms of separation, petroleum ether was more effective than toluene and toluene was more effective than n‐butanol. In addition to the experimental investigations, the NRTL and UNIQUAC thermodynamic models were used to predict the compositions of ternary mixtures of glycerin + methanol + organic solvent in glycerin‐rich and organic solvent‐rich phases. The results showed the high accuracy of the presented models and their consistency with the measured data.     

Reduction of the filler network interaction in novel inner liner compound based on SBR/rectorite nanocomposite by glycerin

The high cost of halogenated butyl rubber, traditional inner liner compound, has been an obstacle for the further development of tire industry. SBR/rectorite nanocompound was developed to reduce the cost, but it has relatively poor processability because of strong filler network interaction. In this work, SBR/rectorite nanocompound filled with 60 phr rectorite was prepared by latex compounding method, and glycerin was introduced to reduce the filler network interaction, besides, aromatic oil was added to further improve the processability. The addition of glycerin or aromatic oil could not change the microstructure of the nanocomposite. FTIR spectra indicated the hydrogen bond interaction between glycerin and rectorite layers. RPA analysis showed that the filler network interaction was reduced by adding glycerin or aromatic oil. With the addition of glycerin, the mechanical property of the nanocomposites was improved, along with the disappearance of delayed vulcanization, and the high gasbarrier property was maintained. POLYM. COMPOS., 2012. © 2012 Society of Plastics Engineers     

Stability of emulsions containing sucrose esters

Conclusions The presence of either sucrose distearate or glyceryl monostearate will decrease the stability of preformed mineral oil-in-water emulsions containing sucrose monostearate. With adequate concentrations of emulsifier present the emulsion stability of milled emulsions passes through a maximum as the ratio of glyceryl monostearate to sucrose monostearate is increased. The data suggest that this increased stability results from a decrease in droplet size rather than from the formation of a more tenuous interfacial film. Presented at the 131st meeting of the American Chemical Society, in Miami, Fla., on April 11, 1957.