食品科学 ›› 2002, Vol. 23 ›› Issue (11): 65-67.

• 工艺技术 • 上一篇    下一篇

食品级丙酸锌的合成工艺研究

 王岁楼, 马歌丽   

  1. 郑州轻工业学院食品与生物工程系
  • 出版日期:2002-11-15 发布日期:2011-12-31

Study on Synthetic Conditions of Producing Zinc Propionate from Calcium Propionate and Zinc Sulfate

 WANG  Sui-Lou, MA  Ge-Li   

  • Online:2002-11-15 Published:2011-12-31

摘要: 以丙酸钙和硫酸锌为原料,经分解反应合成了一种新型食品添加剂一丙酸锌,此反应的优化条件是:n(丙酸钙):n(硫酸锌)=1.16:1,c(丙酸钙)=1.075mol/L,c(硫酸锌)=1.239mol/L,反应温度为80℃,反应时间为40min.丙酸锌产率可达93.6%,其各项技术指标经检测符合同类产品食品级标准要求。

关键词: 丙酸锌, 合成, 反应条件

Abstract: The synthetic conditions of zinc propionate with calcium propionate and zinc sulfate as raw materials were studied. The experimental results showed that optimum conditions were as follows: n (calcium propionate): n(zinc sulfate) = 1. 16: 1, C(calcium propionate) = 1. 075mol/L, C(zincsulfate) = 1. 239mol/Land the reaction time at 80℃ , 40min. Under the above - mentioned conditions, the yield of zinc propionate could reached 93. 6% and the product quality was in accordance with the demands for food industy.

Key words: Zinc propionate , Synthesis , Reaction conditions