蔗糖脂肪酸酯在乳化抑菌方面的应用研究进展  

Research of the application of sucrose fatty acid ester in the emulsification and antibacterial properties

作　　者：韦巧艳[1] 李坚斌[1] 郭海蓉[1] 邓立高[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2012年第10期420-422,426,共4页Science and Technology of Food Industry

基　　金：广西科学研究与技术开发项目(桂科能10100025);广西自然科学基金项目(2011GXNSFA018058);(桂科青0832009)

摘　　要：蔗糖脂肪酸酯是由蔗糖和脂肪酸合成的具有各种亲水亲油性质的安全无毒、可生物降解的非离子型表面活性剂。由于具有良好的乳化、分散、增溶、润滑、抑菌等性能,使之在工业中的各个领域具有广阔的应用。在本文介绍了蔗糖脂肪酸酯的理化性质、合成方法,综述了蔗糖酯作为乳化剂和抑菌剂的应用进展,并对其应用前景进行了展望。Sucrose fatty acid esters are esters of sucrose and fatty acids with various hydrophilic-lipophilic properties.Sucrose esters are significant nonionic surfactants,which are safety,nontoxic and degradable.It has widely application in all kinds of fields in industry because of its good emulsifying,dispersing,solubilizing,lubrication,antimicrobial properties.In this article,the physicochemical properties and synthesis methods of sucrose esters were introduced.Application of the sucrose esters as emulsifiers and antimicrobial agents were summarized and its application was prospected.

关 键 词：蔗糖脂肪酸酯 理化性质 合成方法 乳化性 抑菌性 

分 类 号：TS201.2[轻工技术与工程—食品科学]