食品乳化剂柠檬酸甘油单、二酸酯的合成

Synthesis on the Citric Acid Esters of Partial Fatty Acid Glycerides

采用以乙酸为溶剂,柠檬酸和单甘酯进行酯化反应合成了质量指标均符合FAO/WHO标准的柠檬酸甘油单、二酸酯,确定了合成的最佳工艺条件,并以此为原料配制了两种在常温下呈液态的复合型抗氧剂。试验结果证明,其抗氧化效果超过了国外同类产品,在油脂及含油食品中具有广泛应用价值。

The citric acid esters of partial fatty acid glycerides were synthesized from citric acid and fatty acid mong-lycerides, and their quality indices were in keeping with those FAO/WHO standard. The optimum technological conditions of the esterifcation were determined. Two composite antioxidants, which are liquid at the normal atmospheric temperature, were prepared using the citric acid esters of partial fatty acid glycerides, as the main componend, Test results showed that their antioxidation effectiveness were superior to that of the foreign products. They could be worth applying to oils and fats as well as fat - riched foods.