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广东省海南岛出产椰子油。据一些书籍記載,椰子油的組成与一般油脂有所不同,以含有較多的低級脂肪酸甘油酯为其特点。其中各种脂肪酸所占百分比見下表: 根据椰子油的上述特点,我們将它作了下面一些綜合利用。据文献記载,白兰地酒的香味主要是低級脂肪酸乙酯,尤以庚酸乙酯为主,我們利用椰子油所含的低級脂肪酸来合成白兰地香精,获得成功。合成方法已經被广东飲料厂采用。另外,我們利用椰子油中分得的癸酸,代替軟脂酸合成无味合霉素,也获成功。既利用了癸酸,而且因癸酰氯的沸点(232.3℃)較低,
Hainan Island, Guangdong Province produce coconut oil. According to some books, the composition of coconut oil is different from that of general oil, which is characterized by containing more lower fatty acid glycerides. The percentage of various fatty acids in the table below: Based on the above characteristics of coconut oil, we made some of the following comprehensive utilization. According to the literature, the scent of brandy is mainly low-grade fatty acid ethyl ester, especially ethyl heptanoate. We use the lower fatty acids contained in coconut oil to synthesize brandy essence and achieve success. The synthesis method has been adopted by Guangdong Beverage Factory. In addition, we have also succeeded in using capric acid obtained from coconut oil instead of palmitic acid to synthesize odorant synthase. Both capric acid is utilized, and because of the lower boiling point (232.3 ° C) of decanoyl chloride,