食品科学 ›› 2004, Vol. 25 ›› Issue (4): 185-188.
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黄志良, 何璧如, 莫弛
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HUANG Zhi-Liang, HE Bi-Ru, MO Chi
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摘要: 在常温下,反应物L- 抗坏血酸与苯甲酸按摩尔比为6:5 反应,可得到产物L- 抗坏血酸苯甲酸酯,产物为白色鳞片状结晶,产率为72.6% ,L- 抗坏血酸苯甲酸酯具有明显的抗氧化作用,添加L- 抗坏血酸苯甲酸酯实验组的油脂过氧化值显著低于空白对照组。L- 抗坏血酸苯甲酸酯还具有一定的抗菌作用,在2‰ 浓度下,可基本抑制大肠杆菌生长,与1 ‰苯甲酸的抗菌能力相当。这些实验表明,L- 抗坏血酸苯甲酸酯具有抗菌、抗氧化的双重作用。本研究可为新型、多功能食品添加剂的开发提供依据。
关键词: L-抗坏血酸苯甲酸酯, 合成, 性能
Abstract: The synthesis method,anti-microbial and antioxidative properties of L-ascorbyl benzoate were studied.The mole ratio of reactant L-ascorbic acid to benzoic acid was 6:5.The reaction temperature was between 25 to 30℃.The end product was white flake crystal.Product yield rate is 72.6%.L-ascorbic benzoate showed significant antioxidative property.The peroxide value of L-ascorbyl benzoate added oil sample was obviously lower than that of control.L-ascorbyl benzoate also showed anti-microbial property.The growth of Escherichia coli was inhibited by 2% of L-ascorbyl benzoate.The anti-microbial effect of 2% L-ascorbyl benzoate was equivalent to that of 1% benzoic acid.The results indicated that L-ascorbyl benzoate have anti-microbial and antioxidative dual function.This research may provide reference for the development of novel,multi-functional additives.
Key words: L-ascorbyl, benzoate, synthesis, property
黄志良, 何璧如, 莫弛. L-抗坏血酸苯甲酸酯的合成与性能研究[J]. 食品科学, 2004, 25(4): 185-188.
HUANG Zhi-Liang, HE Bi-Ru, MO Chi. Study on the Synthesis of L-ascorbyl Benzoate and Its Property[J]. FOOD SCIENCE, 2004, 25(4): 185-188.
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