摘要
麦芽酚和乙基麦芽酚已广泛应用于加工食品中,增香效果十分明显,特别是乙基麦芽酚,加入极少量就可使香味增浓且持久,在使用上也较安全。麦芽酚和乙基麦芽酚在国内外均具有很大的潜在市场。文章介绍了以糠醛、甲基2,3-O-异亚丙基-α-L-鼠李吡喃糖苷以及焦袂康酸为原料合成麦芽酚和乙基麦芽酚的方法,其中以糠醛为原料,通氯气氧化的合成方法已实现工业化。此外,还介绍了麦芽酚和乙基麦芽酚在食品工业中的应用。
The performance of maltol and ethylmaltol in food products was very good, especially that of ethylmaltol. And those perfumes could make the food flavor last for a long time and can be added into food products safely. There is big potential profit both in domestic and overseas markets. Three synthetic methods of maltol and ethylmaltol respectively from fttrfural, methyl 2, 3-O-isopropylidene-α-L-rhamnoyranoside and pyromaconic acids were discussed in this paper. The method of furfural had been applied in many perfume factories. In this paper the application of maltol and ethylmaltol in food industry was also introduced. 14 references were cited in this paper.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期407-410,共4页
Journal of Chinese Institute Of Food Science and Technology
作者简介
穆旻，男，1981年出生，硕士生
