榈蜡的组成和热分解特性分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.12 棕榈蜡的组成和热分解特性分析 李桂华，杨颖，聂留俊，王向云 （河南工业大学粮油食品学院，河南郑州 450001） 摘要：实验分析测定了棕榈蜡的基本理化指标、官能团组成和热分解特性等。采用气质联用色谱测定了棕榈蜡的结构组成，结 果表明：棕榈蜡中可能含有22 C 的蜡和24 C 的醇，具体的成分结构还不能确定，还需要进一步研究；用傅立叶红外光谱仪测定棕榈 蜡官能团知：棕榈蜡中主要含有 C-O、C=O 、-OH 、-CH3 和-CH2 等官能团；采用差示扫描量热仪（DSC）测定棕榈蜡的相变温度， 熔化温度和最终分解温度知：棕榈蜡的熔化温度为25 ℃~80 ℃、分解温度为80 ℃~375 ℃;根据TG/DSC 分析棕榈蜡的热稳定性结 果表明：棕榈蜡在150 ℃以下具有良好的热稳定性，150 ℃~300 ℃有68.75%的组分分解气化，剩余31.25%的组分在300 ℃~425 ℃ 完全分解气化；由DTA 分析知，棕榈蜡在258.57 ℃时分解速率最大，332.92 ℃时次之，450 ℃以后，完全分解气化。 关键词：棕榈蜡;质谱分析；红外光谱分析；热分解特性分析 文章篇号：1673-9078(2013)12-2855-2859 Characteristic Analysis of the Composition and Thermal Decomposition of Palm Wax LI Gui-hua, YANG Ying, NIE Liu-jun, WANG Xiang-yu (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China) Abstract: The basic physicochemical properties, functional group compositions and thermal decomposition characteristics of palm wax were analyzed. GC-MS was used to detect the structural composition of palm wax. The results showed that only 22C of wax and 24C of alcohols in palm wax were detected, and further research was needed to make out structures of the particular constituents. FT-IR analysis showed that the main functional group s of palm wax were C-O, C=O, -OH, -CH and -CH . The melting temperature and the final 3 2 decomposition temperature of palm wax were 25~80 ℃ and 80~375 ℃, respectively, which was determined by the differential scanning calorimetry (DSC). Using TG/DSC analyzer t