摘要
This paper studied the synthesis of sodium glycinate carbonate by ultrasonic wave,microwave method and compared with wet method.The results indicated that the microwave could dramatically improve the yield and decrease the reaction times and that the product could demand the essential quality of the SGD as a kind of food additives,so the product did not need to separate after the systhesis.In addition,we also characterized the pured product by IR,UV,XRD and TGDTG.
This paper studied the synthesis of sodium glycinate carbonate by ultrasonic wave,microwave method and compared with wet method.The results indicated that the microwave could dramatically improve the yield and decrease the reaction times and that the product could demand the essential quality of the SGD as a kind of food additives,so the product did not need to separate after the systhesis.In addition,we also characterized the pured product by IR,UV,XRD and TGDTG.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2003年第2期262-264,共3页
Chemical Research and Application
关键词
甘氨酸钠碳酸盐
合成
表征
食品添加剂
sodium glycinate carbonate(SGC)
synthesis
characterization
food additives
