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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Synthesis and characterization of raffinose fatty acid monoesters under ultrasonic irradiation.
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Synthesis and characterization of raffinose fatty acid monoesters under ultrasonic irradiation.

机译:超声波辐射下棉子糖脂肪酸单酯的合成与表征。

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摘要

Raffinose long-chain fatty acid monoesters, which were acylated at the 1 and 6 positions, were synthesized by the acylation of raffinose with aliphatic methyl esters under reduced pressure and ultrasound irradiation. Synthesis yields ranged from 15 to 44 %. The optimum reaction conditions for the acylation reaction include a molar ratio of raffinose to fatty acid methyl ester of 2:1, quantity of anhydrous K2CO3 accounted for raffinose of 12 % mol, ultrasonic temperature of 65 degrees C, ultrasonic time of 2 h, and reaction pressure of 10 kPa. The acylation had good monoester selectivity and the raffinose monoesters structural confirmation was obtained by infrared spectroscopy, electrospray ionization mass spectrometry, and nuclear magnetic resonance. These surfactants had a higher percentage of monoesters and the ratio of 1-O-monoester/6-O-monoester is 2.2-2.6. They all had ideal hydrophile-lipophile balance value with similar melting properties.
机译:通过在减压和超声辐射下将棉子糖与脂肪族甲酯进行酰化反应,合成在1和6位酰化的棉子糖长链脂肪酸单酯。合成产率为15-44%。酰化反应的最佳反应条件为:棉子糖与脂肪酸甲酯的摩尔比为2:1,无水K 2 CO 3 的量为棉子糖为12 %mol,超声温度为65℃,超声时间为2h,反应压力为10kPa。该酰化具有良好的单酯选择性,并且通过红外光谱,电喷雾电离质谱和核磁共振获得了棉子糖单酯的结构确认。这些表面活性剂具有较高的单酯百分比,并且1-O-单酯/ 6 / O-单酯的比例为2.2-2.6。它们都具有理想的亲水亲脂平衡值,并且具有相似的熔融性能。

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