食品添加剂柠檬酸月桂醇酯的合成研究

STUDY ON THE SYNTHESIS OF CITRIC ACID LAURYL ALCOHOL ESTER USED AS FOOD ADDITIVE

分别用阳离子交换树脂和对甲苯磺酸催化柠檬酸和月桂醇进行酯化反应，合成了柠檬酸月桂醇酯。考察了催化剂用量、原料配比、反应时间和反应温度等对合成反应的影响，优化了合成工艺条件。实验结果表明，最佳的合成工艺条件为：原料摩尔配比柠檬酸∶月桂醇＝１∶１～１∶１５，反应温度１３０～１４０℃，反应时间２ｈ，采用对甲苯磺酸为催化剂时，催化剂用量０３％，采用７２１磺酸型阳离子交换树脂为催化剂时，催化剂用量０５％。月桂醇转化率达９０％以上。合成产品具有良好的表面活性。

Citric acid lauryl alcohol ester was synthesized by the esterification of citric acid with lauryl alcohol using p methylbenzenesulfonic acid or cation exchange resin as the catalyst.The effect of catalyst,raw material ratios,reaction time and reaction temperature on the esterification have been investigated and the optimum technology conditions have been found.The surface activity of the product was determined also.