利用微波催化制备麦芽糖脂肪酸酯的实验研究  

Study on synthesis of maltose fatty acid ester using microwave catalytic

作　　者：孙平[1] 杨俊霞[1] 钱娟娟[1] 卜庆珍[1] 唐小华[1] 

机构地区：[1]天津科技大学,天津300457

出　　处：《食品工业科技》2009年第3期287-289,共3页Science and Technology of Food Industry

摘　　要：以麦芽糖浆和硬脂酸乙酯为主要原料,在微波催化下,通过酯交换反应制备麦芽糖酯。并以糖酯产品的产率为考察目标,探讨了酯交换过程中的反应时间、微波功率、原料配比等因素对制备结果的影响,同时对实验产品的理化性质及化学结构做了初步测试与分析。结果表明,微波有利于提高麦芽糖酯合成的反应速率,糖酯产品的色泽均有显著改善。The maltose fatty acid ester was synthesized by transesterification reaction of maltose and stearic acid ethyl ester under microwave irradiation.Effects of amount of reaction time, microwave power, proportion of reactant ect were investigated.And, physicochemical property and chemical constitution of the product were preliminary tested and analysised.The experiments showed that the microwave was be propitious to raising reaction rate,the color of maltose fatty acid ester products were significantly improved.

关 键 词：微波催化 酯交换 麦芽糖浆 麦芽糖酯 

分 类 号：TS202.3[轻工技术与工程—食品科学]