| 新型食品乳化剂——琥珀酸单甘酯的合成 |
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| 引用本文： | 金瓯 裘爱泳. 新型食品乳化剂——琥珀酸单甘酯的合成[J]. 西部粮油科技, 1998, 23(5): 40-43 |
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| 作者姓名： | 金瓯 裘爱泳 |
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| 作者单位： | 无锡轻工大学食品学院!214036 |
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| 摘 要： | 以琥珀酸酐，分子蒸馏单甘酯为原料，合成了各项质量指标均符合FAO／WHO标准的琥珀酸单甘酯。确定了合成该产品的最佳工艺条件，并进行了验证实验。
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| 关 键 词： | 琥珀酸酐 琥珀酸单甘酯 分子蒸馏单甘酯 酯化反应 |
SYNTHESIS OF SUCCINYLATED MONOGLYCERIDE |
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| Jin Ou, Qiu Aiyong,Shi Xiaohua. SYNTHESIS OF SUCCINYLATED MONOGLYCERIDE[J]. China Western Cereals & Oils Technology, 1998, 23(5): 40-43 |
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| Authors: | Jin Ou Qiu Aiyong Shi Xiaohua |
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| Abstract: | Succinylated monoglyceride was synthesized by reacting succinic anhydride with distilled monoglyceride, and their quality indices were in accordance with the standards of FAO/WHO. The optimum technological conditions for the esterification were determined and verified. |
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| Keywords: | Succinic anhydride Succinylated monoglyceride Distilled monoglyceride Esterification |
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