对羟基苯甲酸乙酯和对羟基苯甲酸丙酯稳定性的研究  

Stability of Ethyl 4-Hydroxybenzoate and Propyl P-Hydroxybenzoate

作　　者：杜淑霞[1] 梁晓为 朱美娟[1] 徐丽[1] 司徒满泉[1] 廖延智[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]暨南大学食品科学与工程系,广州510632

出　　处：《中国调味品》2016年第11期62-68,共7页China Condiment

基　　金：广州市科技计划项目(2014J4100101);广东轻工职业技术学院食品安全与营养检测技术协同创新平台(2A20301)

摘　　要：采用紫外分光光度法研究了温度、光照、酸碱度、金属离子、氧化剂、还原剂、碳水化合物对对羟基苯甲酸乙酯和对羟基苯甲酸丙酯稳定性的影响。结果表明:光照、温度(≤80℃)基本不影响对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的稳定性;中性和酸性条件下对羟基苯甲酸乙酯和对羟基苯甲酸丙酯非常稳定,两者在碱性条件下都不稳定,当NaOH浓度高于0.001mol/L时,对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的残留率均低于15%;0.05%的Zn^(2+),Na+,Mg^(2+),Ca^(2+),Mn^(2+),Cu^(2+),Fe^(2+)和0.02%Cu^(2+),0.01%Fe^(3+)等金属离子对对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的稳定性影响较小;还原剂Na_2SO_3浓度≥0.005%时,对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的稳定性明显降低;浓度低于0.25%的氧化剂H_2O_2对对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的稳定性影响不大;浓度低于6%的葡萄糖和蔗糖对对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的稳定性几乎没有影响。The effects of temperature,light,pH value,metal ions,oxidant,reductant and carbohydrates on stabilities of ethyl 4-hydroxybenzoate and propyl p-hydroxybenzoate are investigated.The results show that light and temperature （≤80 ℃）hardly influence the stabilities of ethyl 4-hydroxybenzoate and propyl phydroxybenzoate.In addition,ethyl 4-hydroxybenzoate and propyl p-hydroxybenzoate are stable in neutral and acidic conditions.However,they were not stable in alkaline condition.The residual ethyl 4-hydroxy-benzoate and propyl p-hydroxybenzoate are below 15%as NaOH concentration higher than 0.001 mol/L;the metal ions,such as 0.05%Zn^2＋,Na^＋,Mg^2＋,Ca^2＋,Mn^2＋,Cu^2＋,Fe^2＋,0.02% Cu^2＋ and 0.01% Fe3＋have small effect on ethyl 4-hydroxybenzoate and propyl p-hydroxybenzoate.Obviously,their stabilities decrease as Na2 SO3 ≥ 0.005%,being influenced little as the oxidant H2O2 below 0.25%,and remain unaffected as glucose and sucrose below 6%.

关 键 词：对羟基苯甲酸乙酯 对羟基苯甲酸丙酯 稳定性 紫外分光光度法 

分 类 号：TS201.2[轻工技术与工程—食品科学]