微波辅助胺盐法提纯氢化枞酸  

Microwave-assisted purification of hydrogenated abietic acid

作　　者：韦小杰[1] 陈远萍[1] 陈小鹏[1] 陈建云[1] 郑文峰[1] 郭小凤[1] 

机构地区：[1]广西大学化学化工学院,广西石化资源加工及过程强化技术重点实验室,南宁530004

出　　处：《食品科技》2013年第7期283-286,共4页Food Science and Technology

基　　金：国家自然科学基金项目(20976031);广西自然科学基金重点项目(2011GXNSFD018011);广西石化资源加工及过程强化技术重点实验室主任课题基金项目(11-B-04);广西科技攻关项目(桂科攻1099060-2)

摘　　要：以氢化松香为原料,采用微波辅助胺盐法进行氢化枞酸的提纯研究。通过正交实验考察了反应温度、反应时间和原料配比(n乙醇胺:n氢化松香)对氢化枞酸纯度和收率的影响,确定最佳的胺化反应条件为:反应温度50℃、反应时间25min、原料配比1.1:1,得到氢化枞酸的纯度为96.8%,收率为15.21%,熔点为166.4～171℃,比旋光度为[a]D20+29.98°,并利用GC和GC-MS对氢化枞酸产品进行了分析鉴定。The microwave-assisted purification of hydrogenated abietic acid was study. The hydrogenated rosin, ethanol amine were as the raw material. The effects of reaction temperature, reaction time and material proportion on the purity of hydrogenated abietic acid obtained in the process of aminating reaction were investigated by the orthogonal experiment, the optimized aminating conditions obtained were as follows： reaction temperature of 50 ℃, reaction time of 25 min, material proportion of 1.1 ：1. Under above optimized reaction conditions, the purity and the yield of hydrogenated abietic acid were 96.8% and 15.21% respectively, melting point of 166.4～171 ℃, optical rotation of [a] D20＋29.98°, and he ydrogenated abietic acid was analyzed and identified with GC and GC-MS.

关 键 词：氢化松香 氢化枞酸 提纯 微波 

分 类 号：TS202.3[轻工技术与工程—食品科学]