Position: Home > Articles > 反丁烯二酸蔗糖甲酯合成及乳化特性研究
Science and Technology of Food Industry
2007,28
(10)
200-202+220
反丁烯二酸蔗糖甲酯合成及乳化特性研究
作 者：
聂凌鸿;周如金;宁正祥
单 位：
茂名学院;华南理工大学轻工与食品学院;淮阴工学院食品科学与工程系
关键词：
反丁烯二酸蔗糖甲酯;合成;表面张力;亲水亲油平衡值;临界胶束浓度
摘 要：
以固体超强酸SO42-/TiO2为催化剂,一锅法合成了反丁烯二酸蔗糖甲酯。乳化特性研究表明:酯化度为5.5的反丁烯二酸蔗糖甲酯的HLB值为6.8、临界胶束浓度为0.7g/L、浓度为0.3%溶液的表面张力为28.5mN/m,说明反丁烯二酸蔗糖甲酯具有一定的表面活性。反丁烯二酸蔗糖甲酯的乳化活性介于蔗糖酯和Span-80之间,比蔗糖酯要好。大于临界胶束浓度时,反丁烯二酸蔗糖甲酯、蔗糖酯和Span-80均有较高的乳液稳定性。有关反丁烯二酸蔗糖甲酯与其它乳化剂的复配性能及其在日用化学工业及食品等领域的应用有待于进一步研究。
译 名：
反丁烯二酸蔗糖甲酯合成及乳化特性研究
关键词：
sucrose methyl fumarate;synthesis;surface tension;hydrophile-lipophile banlance;critical micelle concentration
摘 要：
Sucrose methyl fumarate was synthesized catalyzed by solid superacid SO2-4/TiO2 with one pot technology.The experimental results showed that sucrose methyl fumarate(SMF)of 5.5 degree of esterification(DE)possessed better surface activity,which HLB value was 6.8,CMC 0.7g/L and surface tension 28.5mN/m of 0.3% mass concentration.The emulsion activity of SMF was superior to sucrose ester and had excellent emulsion stability when concentration was more than its CMC.The characters of SMF recombination with other surfactant and the application in food industry and daily chemicals industry need further research.
相似文章
-
反丁烯二酸蔗糖甲酯的功能特性研究 [周如金, 农兰平, 彭燕, 林培喜, 宁正祥] 食品科学 2005,26 (5) 144-148
