Synthesis of Glyceryl Butyrate and Its Application in Microencapsulation of Soybean Salad Oil

doi:10.7506/spkx1002-6630-200916042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 203-205.doi: 10.7506/spkx1002-6630-200916042

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Synthesis of Glyceryl Butyrate and Its Application in Microencapsulation of Soybean Salad Oil

LIAO He-jing1，ZHENG Wei-wan1,*，YI Lu-yao1,2，ZHOU Xiao-juan1，YANG Jing1，SHI Hao1

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Jiangxi Provincial Institute for Food and Drug Control, Nanchang 330029, China)

Received:2009-06-03 Online:2009-08-15 Published:2010-12-29
Contact: ZHENG Wei-wan1,*， E-mail:zheng3008@yahoo.cn

Abstract

Abstract:

Glyceryl butyrate was synthesized via esterification from glycerol (0.5 mol) and butanoic acid (0.4 mol) with carbon tetrachloride (25 ml) as the water carrying agent and phosphoric acid as the catalyzer. The structural analysis by FT-IR spectroscopy showed that the target product was obtained, which contained 60.2% glyceryl monobutyrate. The use of this synthesized glyceryl butyrate as an emulsifier led to a high microencapsulation efficiency of soybean salad oil.

Key words: glyceryl butyrate, IR analysis, microencapsulation

CLC Number:

TQ423.2

LIAO He-jing1，ZHENG Wei-wan1,*，YI Lu-yao1,2，ZHOU Xiao-juan1，YANG Jing1，SHI Hao1. Synthesis of Glyceryl Butyrate and Its Application in Microencapsulation of Soybean Salad Oil[J]. FOOD SCIENCE, 2009, 30(16 ): 203-205.

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Synthesis of Glyceryl Butyrate and Its Application in Microencapsulation of Soybean Salad Oil

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