麦芽糖脂肪酸酯的制备研究  

Study on Preparation of Maltose Fatty Acid Ester

作　　者：张灏[1] 严梅荣[1] 彭冬梅[1] 

机构地区：[1]南京财经大学应用化学系江苏省粮油品质控制及深加工重点实验室,江苏南京210003

出　　处：《食品科学》2006年第11期257-259,共3页Food Science

摘　　要：以麦芽糖和脂肪酰氯为原料,制备麦芽糖脂肪脂酸酯。通过考察主要因素(如催化剂用量、反应温度、溶剂用量、反应时间及原料配比等)对反应收率的影响,确定了最佳工艺条件:淀粉糖:脂肪酰氯为1.5:1(mol/mol),催化剂(K2CO3):脂肪酰氯为0.03:1(W/W),溶剂(冰醋酸):脂肪酰氯为20:1(ml/g),反应温度80～90℃,反应时间8～9h,麦芽糖脂肪酸酯的收率达83%～92%。Maltose fatty acid ester was prepared with maltose and fatty acyl chloride in the presence of catalyst. Effects of amount of catalyst and solvent, reaction temperature and time, molar ratio of material used as reactions were investigated. The optimum conditions of synthesis were determined as follows： molar ratio of maltose to fatty acyl chloride 1.5：1, catalyst （potassium carbonate） to fatty acyl chloride 0.03：1 （W/W）, solvent（glacial acetic acid）to fatty acyl chloride 20：1（ml/g）, the temperature 80-90℃, the synthetic reaction for 8-9 hours. The yield of maltose fatty acid ester was up to 83%-92%.

关 键 词：麦芽糖 脂肪酰氯 麦芽糖脂肪酸酯 制备 

分 类 号：TS245.5[轻工技术与工程—制糖工程]