现代食品科技2011，Vol.27Issue(12)：1490-1493,4.
不同类型的碱对三氯蔗糖合成过程中氯代液中和效果的影响
Effect of Different Types of Alkali on Neutralizing Treatment of Chlorinated Solution in Synthesis of Sucralose
蔡基智 1周芳梅 2廖金华3
作者信息
- 1. 广东省食品工业研究所,广东广州510308
- 2. 广东省食品工业公共实验室,广东广州510308
- 3. 广东省食品质量监督检验站,广东广州510308
- 折叠
摘要
Abstract
The mixture of sucrose-4 and 6-acylates are prepared by reacting sucrose in DMF with a trialkyl orthoacrylate using p-toluene sulphonic acid as catalyst 4-Acylate sucrose was converted to the 6-acylate with t-butylamine. The sucrose-6-acylate was reacted with vilsmeier reagent prepared by DMF and SOC12. The chlorinated solution was neutralized by aqueous solution of sodium hydroxide, aqueous solution of potassium hydroxide and ammonia water. The effect of the different types of alkali in neutralizing process on the neutralizing treatment of chloride solution was analyzed.关键词
三氯蔗糖/Vilsmeier试剂/氯代液/后处理Key words
sucralose/vilsmeier reagent/chlorinated solution/after-treatment引用本文复制引用
蔡基智,周芳梅,廖金华..不同类型的碱对三氯蔗糖合成过程中氯代液中和效果的影响[J].现代食品科技,2011,27(12):1490-1493,4.
