油脂替代品——蔗糖多油酸酯的合成(II)——微波合成蔗糖多油酸酯  

The Lipid Substitute——Synthesis of Sucrose Polyoleate(Olestra)——The Microwave Synthesis of sucrose polyoleate

作　　者：陈丽云[1] 王秀芬[1] 黄才欢[1] 林雪玲[1] 李炎[1] 吴静榈 郭石珍 

机构地区：[1]暨南大学食品科学与工程系,广州市510632

出　　处：《中国油脂》2002年第6期29-37,共9页China Oils and Fats

摘　　要：以油酸和甲醇为原料 ,采用超临界反应合成油酸甲酯[1] ,再将油酸甲酯和蔗糖在微波下缩合生成脂肪替代品———蔗糖多油酸酯。当辐射功率为 4 5 6W ,反应时间为 4 0min ,产物的收率可达 87.30 %。微波合成反应时间仅为一般加热法所需时间的 1/ 10 - 1/ 6。蔗糖多油酸酯具有良好的热稳定性和抗氧化能力。在不添加任何防腐剂和抗氧化剂时 ,蔗糖多油酸酯的保存时间是花生油的 4倍、猪油的 1倍。Methyl oleate is synthesized with oleic acid and methanol in supercritical CO 2,and then sucrose polyoleate is synthezed with methyl oleate and sucrose in Microwave.The condition of microwave reaction: radiant power is 456 W and reaction time is 40 min, and the product yield reaches 87.30%. The reaction time of synthesis in microwave is 1/10-1/6 of that in traditional heating menthol. Sucrose Polyoleate has good thermal stability and excellent ability of anti-oxidization. Without any preservatives or anti-oxidization, the shelf life of sucrose polyoleate is 4 times of peanut oil and 1 time of lard.

关 键 词：油脂替代品 蔗糖多油酸酯 微波合成 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]