大豆磷脂的酰化改性  

Synthesis of Acylated Soybean Lecithin

作　　者：卢行芳[1] 陈彩选[1] 

机构地区：[1]浙江工贸职业技术学院,浙江温州325003

出　　处：《西部皮革》2007年第4期19-21,共3页West Leather

摘　　要：对市售食用级大豆磷脂进行了马来酸酐酰化改性,既提高了它的亲水性和乳化分散性,又引入了具有反应活性的不饱和基团。实验结果表明,在55～65℃、马来酸酐质量为磷脂质量的5%时反应30min,得到的改性磷脂亲水性能较好。通过对产品红外谱图的分析,确定了酰化改性的完成。Acylated soybean lecithin, which possessed improved hydrophilicity and an added unsaturated linkage in the molecular structure,was synthesized by reacting maleic anhydride with edible soybean lecithin. The results showed that the hydrophilicity of the acylated soybean lecithin was best when the reaction temperature was among 55-65 ℃, the dosage of maleic anhydride was about 5% of soybean lecithin and the reaction time was about 30 minutes. The acylated reaction was confirmed by infrared spectrum.

关 键 词：大豆磷脂 酰化改性 亲水性 红外谱图 

分 类 号：TS529.1[轻工技术与工程—皮革化学与工程]