辛烯基琥珀酸蔗糖酯的制备、鉴定及其在微胶囊中的应用  

Preparation and Identification of Octenylsuccinate Sucrose Ester and Its Application in Microencapsulation of Soybean Oil

作　　者：周小娟[1] 郑为完[1] 杨静[1] 时浩[1] 廖和菁[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2009年第16期146-148,共3页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD27B04)

摘　　要：以蔗糖和辛烯基琥珀酸酐为原料经酯化反应制备辛烯基琥珀酸蔗糖酯。经红外光谱扫描后,在1729.05cm-1处有C=O伸缩振动吸收峰,在1566.92cm-1处有C=C伸缩振动吸收峰。将制备的产品代替酪朊钠酸应用到油脂微胶囊化中,建立新的微胶囊化乳化体系,油脂的包埋率达到了96.2%,取得较好的效果,说明辛烯基琥珀酸蔗糖酯具有好的表面活性。Octenylsuccinate sucrose ester was synthesized via esterification with sucrose and octenylsuccinate as raw materials. IR spectral analysis revealed that the C = O and C = C vibration absorption peaks appeared at 1724.05 and 1569.57 cm-1, respectively. A new microencapsulation system was established and an embedding rate of 96.2% was obtained by replacing sodium caseinate with octenylsuccinate sucrose ester in the microencapsulation. It is illustrated that octenylsuccinate sucrose este has good surface activity.

关 键 词：辛烯基琥珀酸酐 蔗糖 红外光谱 微胶囊 

分 类 号：TQ423.9[化学工程]