新型醇类食品添加剂的开发及其在青苹果保鲜上的应用(可编辑).docVIP

新型醇类食品添加剂的开发及其在青苹果保鲜上的应用 摘要 1-苯乙醇主要是通过有机催化制备的。近年来，离子液体稳定的金属纳米粒子作为催化剂催化制备醇类食品添加剂已经逐渐成为一个新兴研究领域。离子液体作为一种新型的绿色溶剂，有较好的稳定性，其制备的金属催化剂效果也令人满意。本文采用的功能化磷配体稳定的纳米钌催化剂对苯乙酮选择性加氢后的产物是1-苯乙醇，并用分析对比的方法研究稳定剂、金属种类、溶剂对催化加氢的影响。 鲜切青苹果在加工过程中易使酚类物质在有氧气的条件下相互接触，发生酶促褐变，从而严重影响青苹果的颜色、风味和品质；同时，叶绿素在食品加工过程中可发生脱酶反应，从而影响青苹果的色泽。1-苯乙醇是与β-苯乙醇类似结构的添加剂，本论文将1-苯乙醇与柠檬酸、维生素C复配成复合1-苯乙醇添加剂，利用此复合添加剂中各组分的协同作用，探讨其在防止酶促褐变、解决叶绿素褐变问题上的作用。 关键字：离子液体，催化，复合1-苯乙醇，酶促褐变，叶绿素 Abstract 1-phenylethanol is preparaed through organic catalysis. Rencently,ionic liquids stabilized metal nanoparticles which act as catalyst cataytic prerares alcohols food additives have become an emerging field of research.Ionic liquids which act as a new green solvents,has good stability,the effect of the preparation of the metal catalyst is also satisfactory.In this thesis,utilizating functionalized phosphine ligurds stable nano ruthenium catalyst selective hydrogenation on acetophenone ,the product is 1-phenylethanol ,and adapt analysis and comparison method research the effect of ratabilizers,metal type,solvent on catalytic hydrogenation. The fresh-cut green apple occur to the enzyme browing easily if the enzyme and phenolic compounds touch each pther under the condition of oxygen which seriously affect the colour,flavor and quality of green apple.At the same time,chlorophyll can occur to the takeing-off magnesium reaction in the food processing,which affect the colour and lustre of fresh-cut green apple.1-phenylethanol is a additive which is similar to the structyre ofβ-phenylethanol .In this thesis,the 1-phenylethanol,viteminC and Citric Acid are mixed to compound phosphate additive,utilizing the function of cooperating with other component,investigating its role in the prevention of enzymatic browning and solving browning problem on chlorophyll. Keywords:ionic liquids, catalysis, compound 1-phenylethanol, enzymatic browning, chlorophyll 第一章 文