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Production method of sucrose ester and use thereof in preparation of special antioxidant for oil

A technology of antioxidants and production methods, applied in the fields of application, fatty acid esterification, edible oil/fat, etc., to achieve the effects of improving the use effect, shortening the process flow, and reducing production costs

Active Publication Date: 2013-04-10
LIUZHOU GAOTONG FOOD CHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no literature report on the production of oil antioxidants by using sucrose esters

Method used

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  • Production method of sucrose ester and use thereof in preparation of special antioxidant for oil
  • Production method of sucrose ester and use thereof in preparation of special antioxidant for oil
  • Production method of sucrose ester and use thereof in preparation of special antioxidant for oil

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Embodiment 1: a kind of production method of sucrose ester.

[0034] Synthesis of unsaturated fatty acid methyl esters - fatty acid methyl esters of camellia oleifera seed oil: 800 ml of tea seed oil, 1000 ml of methanol and 15 ml of concentrated sulfuric acid were added to a 3000 ml round-bottomed three-necked flask, and the temperature was raised to reflux under stirring. When there are drops of methanol dripping from the lower port of the condenser, the reaction is timed. Backflow begins when the droplet fills the lower end of the trap. The temperature in the reflux process is controlled at 80-90° C., and the reaction time is 6-8 hours. After the timing is over, open the water diversion port of the water separator to collect excess methanol until the collection is complete. Wash the product in the flask with water until the pH value is 6.5-7.5 (3 times with 500 ml of water each time), to obtain a colorless or very light yellow product, and remove the water at 120°C...

Embodiment 2

[0036] Embodiment 2: a kind of production method of sucrose ester.

[0037] The preparation process of Camellia oleifera seed oil fatty acid methyl ester is identical with embodiment 1.

[0038] In a 3000 ml round bottom flask, add 200 ml of aqueous solution containing 10 g of KOH, 50 g of stearic acid, heat up to 70°C under stirring, add 350 g of sucrose, 35 g of potassium carbonate, 250 g of methyl palmitate and 500 g of gram camellia seed oil fatty acid methyl ester, after mixing, stir at 80 degrees centigrade for 30 minutes. Turn on the vacuum to extract water, heat at the same time, increase the vacuum as much as possible without the temperature dropping, until the temperature rises to 125°C and the pressure -0.098MPa enters the reaction. Reaction time 6 hours. After the reaction is over, stop heating, and after the product is cooled to 90-95°C, add 1500 ml of absolute ethanol with a funnel under stirring, reflux at a temperature of 78.5-90°C for 20 minutes, and then ad...

Embodiment 3

[0039] Embodiment 3: a kind of production method of sucrose ester.

[0040] The preparation process of Camellia oleifera seed oil fatty acid methyl ester is identical with embodiment 1.

[0041] In a 3000 ml round bottom flask, add 200 ml of aqueous solution containing 6 g of KOH, 30 g of stearic acid, heat up to 70°C under stirring, add 350 g of sucrose, 35 g of potassium carbonate, 450 g of methyl palmitate and 300 g of gram camellia seed oil fatty acid methyl ester, after mixing, stir at 80 degrees centigrade for 30 minutes. Turn on the vacuum to extract water, heat at the same time, and increase the vacuum as much as possible without the temperature dropping, until the temperature rises to 114°C and the pressure is -0.098MPa to enter the reaction. Reaction time 11 hours. After the reaction is over, stop heating, and after the product is cooled to 90-95°C, add 1500 ml of absolute ethanol with a funnel under stirring, reflux at a temperature of 78.5-90°C for 20 minutes, an...

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Abstract

The invention relates to a production method of sucrose ester with low HLB (Hydrophile-Lipophile Balance) and use thereof in preparation of a special antioxidant for oil. The production method of the invention comprises the following steps: (1) adding tea seed oil, methanol and concentrated sulfuric acid to synthesize tea seed oil fatty acid methyl ester; (2) adding KOH solution, stearic acid, cane sugar, a catalyst and methyl palmitate and mixing with the tea seed oil fatty acid methyl ester, and preparing sucrose fatty acid ester with high degree of substitution by an ester exchange method;adding absolute ethyl alcohol to reflow so as to separate and purify the sucrose fatty acid ester, completely removing the catalyst and the un-reacted raw materials by petroleum ether, and removing the petroleum ether to obtain the available sucrose ester. The sucrose ester with low HLB value prepared by the invention is compounded with vitamin E, carnosic acid or tea polyphenol, and can be used for producing a natural oil antioxidant with excellent production property and replacing a chemical synthesis oil antioxidant to be forbidden.

Description

technical field [0001] The invention relates to a production method of sucrose ester with low HLB value and its application in preparing special antioxidants for fats and oils. Background technique [0002] Sucrose fatty acid ester is a polyol nonionic surfactant produced mainly from sucrose and fatty acid derivatives. It is formed by esterification of sucrose and fatty acid. The main products are monoester, diester, triester and polyester mixture. Traditionally, sucrose fatty acid esters with a degree of substitution or esterification of 1-4 are called sucrose esters; sucrose fatty acid esters with a degree of substitution of 5 or more are called sucrose polyesters. The sugar residue of sucrose ester contains a hydrophilic structure with multiple hydroxyl groups and ether bonds, while its fatty acid group shows a certain lipophilic ability. Non-toxic, odorless, non-irritating, easy to biodegrade, has good emulsification, dispersion, solubilization, penetration, foaming, v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11C3/10A23D9/06
Inventor 李荫展李军生韦盛孙覃仲尧叶丽
Owner LIUZHOU GAOTONG FOOD CHEM
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