提高山梨醇单硬脂酸酯质量的影响研究

The Impact of Improvement of the Quality of Sorbitol Monostearate Ester

失水山梨醇单硬脂酸酯合成采用山梨醇和硬脂酸为原料,醚化后酯化的二步法。研究了各种影响因素对产品的色泽等其它多项指标的影响,研究发现影响色泽有酯化催化剂用量、醚化催化剂的种类用量、有无惰性气体保护、设备材质,同时还发现产物的皂化值随硬脂酸与山梨醇物质量比的减小而减小,产物的羟值随醚化脱水增多而下降。经检测,得到的产品指标均达到规定要求,产品的色泽从原黑色焦质达到乳白色,有了明显的改善,同时也保证了其它质量指标达到要求。

Sorbitol and stearic acid as raw material, ether esterification was used after the two - step synthesis ot single - stearate sorbitan ester. A major study on the impact of color and objectives was got, and found that the color of a esterification catalyst, the type of etherification catalyst amount, with or without inert gas protection, equipment, materials, and also a product of the saponification value effeeted the color and objects. Saponification value of products was decreased with stearic acid and sorbitol decreaseing, the product of the hydroxyl value increased with the decline in etherification dehydration. After testing, the product obtained was met the requirements, the product from the original black color to milky white coke quality, with significant improvement, and ensure that it met the requirements of other quality indicators.