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用蔗糖和脂肪酸酯进行酯交换反应合成蔗糖脂肪酸酯,包括以下几个步骤: a.制备蔗糖和脂肪酸中皂和水的混合溶液——蔗糖应完全溶解于此混合溶液中。 b.在混合物溶液中加入脂肪酸酯,同时加入催化剂,为了制成基本上完全脱水的均质的融合物,上述酯交换反应要避免引起脂肪酸酯水解,故需在升温和减压条件下进行。 c.在110~175℃的温度范围内,进行蔗糖 相似文献
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无溶剂合成蔗糖脂肪酸酯 总被引:1,自引:0,他引:1
本文介绍无溶剂合成蔗糖脂肪酸酯工艺。主要过程为合成脂肪酸乙酯;在微乳状液中蔗糖与脂肪酸乙酯进行酯交换反应,最后用有机溶剂进行提纯,制得符合国家标准的产品。此工艺简单可靠,是目前各种合成方法中较为先进的一种。 相似文献
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蔗糖脂肪酸酯是一种国际上公认的食品添加剂,具有广泛的应用范围。蔗糖脂肪酸酯的合成路线及工艺随着人们对产品要求的提高不断改进。中科院上海有机化学所采用了生物表面活性剂作为均相催化剂,并用无溶剂法合成了蔗糖酯,使蔗糖酯的合成达到了国际先进水平。 相似文献
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通过超声微波耦合作用,采用无溶剂法制备蔗糖脂肪酸酯,研究催化剂类型、催化剂用量、超声微波功率、酯糖物质的量比和反应温度对蔗糖脂肪酸酯产率的影响。结果表明,超声微波耦合对蔗糖与脂肪酸甲酯的酯交换反应具有良好的促进作用,超声微波耦合作用下,蔗糖和脂肪酸甲酯能够形成较为良好的乳化状态。有机钛催化剂对蔗糖与脂肪酸甲酯的酯交换反应具有极佳的催化性能,与碱催化剂相比,具有用量少和活性高的特点。以钛酸四异丙酯为催化剂,在超声微波耦合体系中,蔗糖脂肪酸酯最高产率可达86.6%,其中,产品单酯含量为92.7%。 相似文献
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Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil 总被引:2,自引:0,他引:2
The effect of a commercial emulsifier, sucrose ester, on the crystallization kinetics of hydrogenated sunflowerseed oil was studied by means of an optical method. Induction times were measured for hydrogenated oil with the addition of 0.01, 0.05, and 0.1 wt% sucrose ester. This emulsifier delayed nucleation, thus affecting the formation of critical nuclei and prolonging induction times. Kinetics of the β’→β polymorphic transition was followed by X-ray diffractometry. Addition of the emulsifier delayed the appearance of the signal at 4.6 Å. Moreover, longer times were needed to complete the transition. The kinetic model chosen to describe the transition process was based on the theory of Avrami. Avrami’s exponentn was approximately 1 in all cases. Then value was in agreement with the fact that only one β’ pattern was found. The β form could not be obtained directly from the melt, and it is unlikely that the β’→β transition occurred through a melt-mediated mechanism. Transition was hindered by the rigidity of the sucrose ester structure. 相似文献
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In this study, sucrose fatty acid ester (SE) was used to evaluate the characteristics of a high amylose starch-based wood adhesive. Fourier transform infrared (FT-IR) spectroscopy confirmed the occurrence of graft copolymerization reactions whereas X-rays diffraction (XRD) analysis verified the presence of amylose-SE complexes. Scanning electron microscopy (SEM) a revealed uniform distribution of spaces whereas transmission electron microscopy (TEM) showed good dispersion of latex particles with SE addition as evident by small and poly-dispersed particles in the wood adhesive. The water dynamics in the starch adhesive system was studied using low-field nuclear magnetic resonance (LF-NMR). Furthermore, the addition of SEs resulted in enhanced shear-thinning and solid like-behaviors and anti-retrogradation properties of the adhesive with incorporation of SE. These results showed that SEs could improve the rheological and anti-retrogradation properties of the wood adhesive and offers a major step forward to prepare bio-based adhesives as an alternative for petroleum-based wood adhesives. 相似文献
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Improved synthesis of sucrose fatty acid monoesters 总被引:3,自引:0,他引:3
M. Angeles Cruces Francisco J. Plou Manuel Ferrer Manuel Bernabé Antonio Ballesteros 《Journal of the American Oil Chemists' Society》2001,78(5):541-546
The base-catalyzed synthesis of four sucrose fatty acid esters (caprylate, laurate, myristate, and palmitate) was performed
in dimethylsulfoxide by transesterification of sucrose with the corresponding vinyl esters using disodium hydrogen phosphate
as catalyst. In using a molar ratio sucrose/vinyl ester 4∶1 and mild reaction conditions (40°C and atmospheric pressure),
yields were higher than 85%. The isolated sucroesters had a higher percentage of monoesters (≥90%) and a lower content of
diesters in comparison with commercial derivatives. In all cases, 2-O-acylsucrose was the major product (≥60%) in the monoester fraction. 相似文献
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以蔗糖和脂肪酸甲酯为反应原料,无溶剂条件下采用研磨强化的方法合成了蔗糖脂肪酸酯(即蔗糖酯),考察了研磨时间、乳化剂用量、反应时间、反应压力以及催化剂用量对蔗糖酯收率及脂肪酸甲酯转化率的影响,产品经水洗、醇提精制后,用FTIR和HPLC-ELSD对其进行了表征和分析。结果表明:研磨处理能将反应分散物粒径(D50)降至约5μm,有效地增强了蔗糖与脂肪酸甲酯的无溶剂酯交换反应。得到的最优反应条件为:研磨时间为60min,硬脂酸钾乳化剂质量分数为10%(占体系总质量,下同),K2CO3质量分数为2.0%,反应时间6 h,反应压力0.5 kPa,在该条件下脂肪酸甲酯转化率为91.2%,蔗糖酯收率为61.6%。精制后产品中蔗糖酯质量分数为81.9%,且其游离糖质量分数为0.6%,酸值为3.0mgKOH/g,水分(质量分数)为0.2%和灰分(质量分数)为0.5%,均达到FAO/WHO标准。 相似文献
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蔗糖脂肪酸酯的开发应用及市场前景 总被引:3,自引:0,他引:3
汪多仁 《化学工业与工程技术》1998,19(2):49-51
介绍了蔗糖脂肪酸酯的性质、用途以及国内外生产、消费和市场概况,对蔗糖脂肪酸酯和蔗糖多酯的几种合成方法进行了综述。 相似文献
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Antonio Romero Carmen Cuesta Francisco J. Sánchez-Muniz 《Journal of the American Oil Chemists' Society》1998,75(2):161-167
Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO)
with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various frozen foods, with
or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid
and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes,
and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than
in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the frozen potatoes prefried in palm
oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during
the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and
the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated
fryings of frozen foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative
and hydrolytic changes in the frying oils and extended the frying life of the oils. 相似文献