不同类型的碱对三氯蔗糖合成过程中氯代液中和效果的影响  

Effect of Different Types of Alkali on Neutralizing Treatment of Chlorinated Solution in Synthesis of Sucralose

作　　者：蔡基智[1,2] 周芳梅[3,2] 廖金华[1,2] 

机构地区：[1]广东省食品工业研究所,广东广州510308 [2]广东省食品工业公共实验室,广东广州510308 [3]广东省食品质量监督检验站,广东广州510308

出　　处：《现代食品科技》2011年第12期1490-1493,共4页Modern Food Science and Technology

摘　　要：蔗糖的DMF溶液与原酸酯在对甲苯磺酸的催化下生成蔗糖-4-乙酸酯和蔗糖-6-乙酸酯的混合物,在特丁胺作用下,将4-乙酸酯转换为6-乙酸酯,蔗糖-6-乙酸酯在DMF溶液中,由DMF和氯化亚砜制备的vilsmeier试剂作为氯化试剂生成的氯代液,分别用氢氧化钠的水溶液、氢氧化钾的水溶液、氨水、三乙胺进行后处理。通过中和后溶液的状态,分析了不同类型的碱溶液对氯代液后处理的影响。The mixture of sucrose-4 and 6-acylates are prepared by reacting sucrose in DMF with a trialkyl orthoacrylate using p-toluene sulphonic acid as catalyst. 4-Acylate sucrose was converted to the 6-acylate with t-butylamine. The sucrose-6-acylate was reacted with vilsmeier reagent prepared by DMF and SOC12. The chlorinated solution was neutralized by aqueous solution of sodium hydroxide, aqueous solution of potassium hydroxide and ammonia water. The effect of the different types of alkali in neutralizing process on the neutralizing treatment of chloride solution was analyzed.

关 键 词：三氯蔗糖 Vilsmeier试剂 氯代液 后处理 

分 类 号：TS202.3[轻工技术与工程—食品科学]