期刊文献+

制备不同酯化度果胶的新方法

NEW METHOD TO PREPARE THE PECTIN HAVING VARIOUS DEGREES OF METHYL - ESTERIFICATION
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摘要 研究了在催化剂存在下低酯化度果胶与甲醇进行的甲酯化反应。选择适当的催化剂,控制不同的反应温度及反应时间,可以制备出不同酯化度(可高至80%)的果胶系列产品。 The methyl- esterification reaction of low -methoxyl pectin with methylalcohol by the presence of some catalysts was observed . The pectin having various degrees of methyl-esterification which are from the lower levels to about80% had been prepared by selecting the suitable catalysts,and controlling the reaction temperature and time .
出处 《精细化工》 EI CAS CSCD 1992年第1期14-16,共3页 Fine Chemicals
关键词 果胶 制备 酯化度
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  • 1[美]麦卡弗里(E·L·McCaffery) 著,蒋硕健等.高分子化学实验室制备[M]科学出版社,1981. 被引量:1
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