山梨酸异丙酯的合成及在调味品中的防腐作用研究  

Study on isopropyl sorbate synthesis and its preservative activity in condiments

作　　者：未本美[1] 王龙彪[2] 张智勇[1] 董宝强[1] 刘坤[1] 

机构地区：[1]武汉工业学院化学与环境工程系,湖北武汉430023 [2]中国人民解放军61699部队,湖北武汉430070

出　　处：《中国酿造》2008年第8期26-28,共3页China Brewing

基　　金：湖北省自然科学基金项目(2007ABA279)

摘　　要：以对甲苯磺酸为催化剂合成了山梨酸异丙酯,讨论了催化合成的条件,确定了反应的最佳条件为山梨酸:异丙醇=1:4(mol/L),催化剂3mmol,产率达78.4%。研究了新型防腐剂山梨酸异丙酯对常见霉菌的抑制效果,并探讨了其在酱油、食醋等调味品中的防腐保鲜效果。Isopropyl sorbate was synthesized with sorbic acid and isopropanol as raw materials and p-toluenesulfonic acid as catalyst. The synthesis conditions were discussed. And the optimal conditions were determined as follows： the molar ratio of sorbic acid to isopropanol was 1：4, and the amount of catalyst was 3 retool. With above conditions, the yield of isopropyl sorbate was 78.4%. Furthermore, the inhibitory effects of isopropyl sorbate on familiar moulds were studied. The preservative activity and the fresh-keeping effect of isopropyl sorbate in condiments, such as soy sauce and vinegar, were also discussed.

关 键 词：山梨酸异丙酯 合成 抑菌效果 调味品 

分 类 号：TS202.3[轻工技术与工程—食品科学]