摘要
蔗糖酯在很多行业中都有广泛应用,但无论是化学法还是酶法,生产出的蔗糖酯除了某些目标产物外,还会残留大量的杂质。这些杂质使得合成出的蔗糖酯往往不能满足食品、药品、化妆品等领域的苛刻要求。对蔗糖酯常用提纯分离方法进行了综述,并介绍一些克服传统方法限制的新技术。例如分子蒸馏、高效液相色谱、薄层色谱、气液界面技术等。
Sucrose esters have broad applications in many areas. It can be synthesized using either chemical or enzymatic processes. Whatever from either processes, the sucrose esters have many impurities besides the target product. So the quality of sucrose ester could not supply rigorous standard of food industry,cosmetics, detergent, and medical area. This review deals with the usual process of Separation and purification of sucrose esters, and reviews the new techniques developd to overcome limitation of normal method, such as the techniques of molecular distillation, HPLC, TLC and Gas-liquid interface etc.
出处
《食品研究与开发》
CAS
北大核心
2008年第12期157-160,共4页
Food Research and Development
