摘要
研究了用作甜味剂的抽苷和新橙皮苷氢化反应和氢气消耗动态以及氢压和催化剂对反应的影响。在反应开始的３０分钟，氢气消耗最快，到１２０分钟时氢耗停止，柚苷的耗氢量为４４．０ｃｍ￣３／ｇ，新橙皮苷的耗氢量为４８．８ｃｍ￣３／ｇ：氢气压力对产品的纯度和得率没有明显影响；钯炭的催化效果比骨架镍好，但这两种催化剂均可用于这类反应。
The dynaniic state of hydrogen consumption,hydrogen pressure and catalysts in thehydrogenation of naringin and neohesperidin were investigated.Hydrogen consumption wasthe fastest in the first 30 min,stopped at 120 min,44 cm￣3/g for naringin and 49 cm￣3/g forneohesperidin in the reaction. Hydrogen pressure had no significant influence on the puritiesand yield rates of dihydrochalcones. Palladium on charcoal performed better than raney nickelin the hydrogenation,but both of them could be suitable in the reaction.
出处
《中国南方果树》
1996年第2期10-12,共3页
South China Fruits
关键词
柚苷
新橙皮苷
氢化条件
耗氢量
甜味剂
Naringin
Neohesperidin
Hydrogenation
Hydrogen consumption
