VC palmitate is a kind of new fat - soluble, safe, and multi - functional nutritional antioxidant. It becomes an internationally accepted new food antioxidant in recent years. Research shows that its antioxidant effect is significantly better than the commonly used antioxidants, such as BHA, BHT, TBHQ, etc. It is also synergism with VE. It can keep food freshness, extend the storage time, increase food nutrition, safety and reliability. It is widely used in oil, oil food, medicine, health products and cosmetics.In this experiment, VC and palmitic acid were used as reactants, and H2SO4 as catalyst to synthesize VC palmitate by direct esterification method. The influence on yield by reaction time, reaction temperature, the molar ratio of VC to palmitic acid, dosage of catalyst et al. Were studied. Based on optimization of experimental parameters, the different antioxidant synergist which affected the product yield were studied. The final yield was 74. 52%. The product meet the requirement of criterion of GB16314 - 1996.%维生素C棕榈酸酯是一种新型、脂溶性、无毒无害多功能的营养性抗氧化剂,近几年被国际上认可为一种新型食品添加剂.研究表明它的抗氧化效果明显比常用的抗氧化剂BHA、BHT、TBHQ等效果要好,还能与VE等抗氧化剂作用产生增效作用,仅仅需要加入少量,即可对食品起到保鲜作用,而且能延长食品贮存时间,增加食品的营养,安全可靠.因而广泛地应用于油脂、含油食品、医药、保健品化妆品等领域.实验以维生素C和棕榈酸为原料,硫酸为催化剂,直接酯化法合成维生素C棕榈酸酯.研究了反应时间、反应温度、维生素C与棕榈酸物质量的比、催化剂用量等工艺条件对产品收率的影响.工艺条件优化基础上,研究不同抗氧化增效剂对产品收率的影响.产品最终收率达到74.52％,产品质量符合GB16314-1996标准.
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