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VC fatty acid ester compound and antioxidant properties

At the same time and space and common antioxidant BHT (2,6 ~ b t-butyl p-cresol) for comparative experiments. The results in Table 6. Table 6100 ~ C under the change of peroxide value of time,spaccio moncler, h024487296l20Vr fatty acid ester l48l041519.5BHTl5ID4l72743 blank l1021J tear can be seen from Table 6 69Ii0 at 100 ~ C to maintain the same time, add products, peroxide value less than the oil sample added BHT and the blank,giubbotti moncler, and feel free to ask to increase the peroxide value growth is also slower, indicating that the fatty acid ester compound Vc is a good anti-oxidants 3 Conclusion lard prepared by esterification with methanol, fatty acid methyl ester compound,stivali ugg, yield 97.2 %. Concentrated sulfuric acid as the solvent and catalyst, v and composite fatty acid methyl ester exchange reaction carried out spiritus, vr compound synthesized fatty acid ester, the optimal condition for the (V): (composite fatty acids) as l: 1.2,piumini Moncler, reaction temperature is 25 ℃, reaction time 26h, (thick so4): n (vc + complex fatty acids) is 1:0.15, the yield was 76% of the products tested showed that the antioxidant properties of fatty acids v complex spiritus is a good non-toxic antioxidant . (Continued on page 56】 Zhengzhou Institute of Technology Volume 22 IMPR0VINGDESIGN0NDE-BRANMIULJNGTECHN0LOGY0F150t/dWHEATCHENZhi.cheng ', CHENYing-jiang2, ZHUHong-guang InstituteofTechnology, Zhengzhou450052, China; 2.Flo ~ rmillofQ Qin GrainBureau, Qihe450052, Ch / na; 3.Flo ~ rmillofTar ~ gheGrainBureau, Tanghe450052, China) Abstract: Anewtechnologyofde · branmillingWaSdesignedsuitabletOChinasituationbyapplicationofJapanPEL1TECtecnology.Itsolvedthekeyproblemsinde-branmillingtechnologyofChinaandbringthedesireofpro-ducingflourforspecialusesinlargeandmiddleflourmillsintopractice.Itmainlyintroducestheimprovingdesignonde · branmillingtechnologyof150t/dproductionlineinthispaper. Keywords: de · branmillingtechnology; technologyparameter; electricityconsu1] l ~ pertonflour (on the next page 41) References: [2] [3] [4] [5] Xie Wenlei. Oil Chemistry and technology of chemical products [M], Beijing: Science Press, 1998,367. [6] HudsonBJEFoodAnfioxidant 【M] NewY0rk: JohnWileySon.1990. 125.SchothorstT.ManufactureofAscorbylPalmitateIP1.us4192924 ,1986-03-24P1a / llerJK.Bittersvnthesisofaanti0xdianta.gent 【P】 US2350435 ,1981-10 a l6 Lu Yu, Gan Lihua, Chen Baoren. Fine Chemicals, L a lemon palm ester of ascorbic acid synthesis [J] .1996,moncler italia, (3): 17.IUPAC.StandardMethodsfortheAnalysisof】, s

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