麦芽糖乳酸酯的制备工艺及乳化性能研究

Study on Preparation of the Ester by Maltose with Lactic acid and Its Emulsibility

以麦芽糖和L-乳酸乙酯为原料制备麦芽糖乳酸酯,研究了麦芽糖与L-乳酸乙酯的摩尔比、反应时间、催化剂用量和反应温度对麦芽糖乳酸酯的制备的影响,同时用红外光谱法鉴定了其结构。用分子蒸馏单甘酯作对照,对制备的麦芽糖乳酸酯的乳化性、乳化稳定性、持油性进行了测定。结果表明:麦芽糖乳酸的最佳制备工艺条件为,麦芽糖与L-乳酸乙酯的摩尔比为1∶2,反应时间为6h,催化剂用量为8%,反应温度为60℃。麦芽糖乳酸酯的乳化性、乳化稳定性、持油性优于单甘酯。

The ester was prepared by maltose and L-lactic acid. The effects of mole ratio of maltose to L-lactic acid, reactive time, quantity of activator and temperature on the yield were studied. The structure of the ester was identified by infrared spectrum. The emulsibility, emulsifying stability, and holding oiliness of the ester were also studied and compared with those of monoglyceride. The results showed that the premium condition was： mole ratio of maltose to L-lactic acid 1/2, reactive time 6h, quantity of activator 8 %, and temperature 60℃. The ester had better properties than monoglyceride.