综合设计性实验:食品添加剂甘氨酸钠碳酸盐的合成及性质初探

介绍一个综合设计性实验——食品添加剂甘氨酸钠碳酸盐的合成及性质初探。学生查阅文献,设计实验方案,采用湿法、超声法、微波法合成甘氨酸钠碳酸盐并对合成方法进行比较,学习使用红外和紫外大型分析仪器对产物进行表征,并对产物的性质进行了初步探讨,最后总结实验结果,进行答辩,完整地进行了一次简单的科研实践过程。

甘氨酸钠碳酸盐的制备、特性和应用

本文报导了食品添加剂甘氨酸钠碳酸盐的制备、特性和应用。

甘氨酸钠碳酸盐的合成及表征

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 TGDTG.

氨基乙酸钠碳酸盐的研制

本文报导了新颖食品和医药助剂氨基乙酸钠碳酸盐的制备和测试方法。