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由食用大豆油和蔗糖为原料,在一定的工艺条件下制备的蔗糖酯,通过高效液相色谱分析,证明本试验合成的蔗糖酯主要以低酯为主。由峰面积可计算出甲酯为17.34%,蔗糖酯为82.66%。由紫外吸收光谱分析证明试验制备的蔗糖酯属于混合物,红外光谱的分析是分子中存在羰基的有力证据。
Sucrose esters prepared from edible soybean oil and sucrose under certain process conditions were analyzed by high performance liquid chromatography (HPLC). The result showed that the sucrose esters synthesized in this experiment mainly consisted of low ester. From the peak area can be calculated as 17.34% methyl ester, sucrose ester 82.66%. It was proved by ultraviolet absorption spectroscopy that the sucrose ester prepared in the experiment belongs to the mixture and the analysis of the infrared spectrum is strong evidence for the presence of a carbonyl group in the molecule.