Vanillin yog dab tsi?
Jun 17, 2022
Vanillin, molecular mis C8H8O3, molecular hnyav 152.14, lub npe scientific 3-methoxy-4-hydroxybenzaldehyde (3-methoxy-4-}hydroxybenzaldehyde), Vanillin, los yog citronellal. Nws yog ib qho aroma ntawm vanilla taum.
Thawj qhov tsw tau tsim los ntawm tib neeg yogvanua illin, uas tau ua tiav tiav hauv 1874 los ntawm Dr. M. Hallmann thiab Dr. G. Taiman ntawm lub teb chaws Yelemees.
Muaj nyob rau hauv qab zib beet, vanilla taum, benzoin pos hniav, Peru balsam, Tolu balsam, thiab hais txog. yog ib qho txuj lom tseem ceeb. Dawb koob siv lead ua los yog lub teeb daj siv lead ua hmoov. Muaj ib tug muaj zog aroma. Lub melting point yog 80-81 degree, thiab lub boiling point yog 285 degree. Qhov ceev yog 1.056 g / cm3. Me ntsis soluble nyob rau hauv dej txias, soluble nyob rau hauv dej kub, soluble nyob rau hauv ethanol, ether, chloroform, carbon disulfide, glacial acetic acid, thiab lwm yam.
Muaj nuj nqi thiab siv:
1. Edible flavoring: Vanillin yog ib tug edible flavoring neeg sawv cev, uas muaj lub aroma ntawm vanilla taum thiab muaj zog milky aroma, thiab yog ib qho tseem ceeb raw khoom nyob rau hauv cov khoom noj additives.
Nws yog dav siv nyob rau hauv tag nrho cov hom ntawm flavored zaub mov uas yuav tsum tau nce lub tsw ntawm mis nyuj haus, xws li ncuav mog qab zib, dej txias, chocolate, khoom qab zib, biscuits, instant noodles, qhob cij thiab luam yeeb, flavored cawv, tshuaj txhuam hniav, xab npum, naj hoom tshuaj pleev ib ce, dej khov. cream, dej haus thiab txhua hnub Siv hauv tshuaj pleev ib ce los txhim kho thiab kho cov tshuaj tsw qab. Nws kuj tseem siv tau hauv xab npum, tshuaj txhuam hniav, tshuaj tsw qab, roj hmab, yas, thiab tshuaj. Ua raws li FCCIV cov qauv.
Vanillin feem ntau yog siv rau hauv cov khoom noj khoom haus additives. Nyob rau hauv xyoo tas los no, nws daim ntawv thov nyob rau hauv lub teb ntawm cov tshuaj tau txuas ntxiv nthuav dav, thiab nws tau dhau los ua qhov muaj peev xwm tshaj plaws ntawm thaj chawvanillindaim ntawv thov. Tam sim no, Tuam Tshoj tus vanillin noj: nyob rau hauv kev lag luam khoom noj account rau 55%, kws tshuaj intermediates account rau 30%, pub seasoning account rau 10%, thiab tshuaj pleev ib ce account rau 5%.
Txawv teb chaws vanillin muaj ntau yam kev siv thiab yog dav siv nyob rau hauv zus tau tej cov tshuaj intermediates, raws li zoo raws li cog kev loj hlob promoters, fungicides, lubricating roj defoaming agents, electroplating brighteners, thiab conductive agents rau zus tau tej cov luam Circuit Court boards. Tsis tas li ntawd, vanillin kuj tuaj yeem siv los ua cov khoom noj ntxiv; ib qho ci ci hauv kev lag luam electroplating; ib qho nruab nrab hauv kev lag luam kws tshuaj.
2. Siv los ua fixative, coordinator, thiab conditioner, dav siv nyob rau hauv cov tshuaj pleev ib ce essence;
Nws kuj yog ib qho kev ua kom tsw qab rau cov dej haus thiab khoom noj. Nws tuaj yeem muab rho tawm los ntawm cov roj citronella, thiab kev lag luam, nws tau txais los ntawm oxidation ncaj qha ntawm eugenol lossis kev kho mob nrog cov tshuaj aqueous ntawm concentrated alkali, isomerization rau isoeugenol, thiab tom qab ntawd oxidation.
3. Nws yog siv los ua cov tshuaj tsw qab thiab fixative rau cov tshuaj pleev ib ce, nrog rau cov tshuaj tsw qab thiab flavoring agent. Nws kuj yog ib qho tshuaj antiepileptic. Cov khoom no tuaj yeem tiv thaiv qhov mob tshwm sim los ntawm pentylenetetrazol, inhibit epileptiform cerebral qaug dab peg tshwm sim los ntawm pentylenetetrazol, thiab tseem tuaj yeem cuam tshuam cov kev ua haujlwm ntawm cov tsiaj txhu thiab ntev lub sijhawm pw tsaug zog ntawm cyclohexene barbital sodium. Nws muaj cov nyhuv sedative thiab antiepileptic. Rau kev kho mob ntawm ntau yam qaug dab peg, tshwj xeeb tshaj yog rau petit mal qaug dab peg. Tsis tas li ntawd, nws kuj tuaj yeem siv rau ADHD, vertigo, thiab lwm yam. Kev npaj yog ib ntsiav tshuaj.
4. Vanillin muaj ntau yam kev siv. Nws yog siv los ua cov khoom siv tsw qab, tus neeg sawv cev flavoring, los yog ib qho fixative hauv cov zaub mov, tshuaj txhua hnub, thiab kev lag luam luam yeeb. Ntawm lawv, dej haus, khoom qab zib, ncuav mog qab zib, biscuits, qhob cij, thiab roasted noob thiab txiv ntseej yog siv nyob rau hauv feem ntau. Tsis muaj ntawv ceeb toom tias vanillin muaj teeb meem rau tib neeg. Nws yog ib tug edible flavoring neeg sawv cev uas tsim ib tug muaj zog milky tsw.
5. Vanillin yog ib qho tseem ceeb edible txuj lom, ntau yam loj tshaj plaws nyob rau hauv kev lag luam txuj lom, thiab cov khoom tseem ceeb ntawm cov nrov creamy vanilla essence.
Vanillin kev faib tawm thiab lub hauv paus ntsiab lus:
1. Vanillin feem ntau muab faib ua methyl vanillin thiab ethyl vanillin. Feem ntau hu ua vanillin yog methyl vanillin (vanillin), tshuaj npe 3-methoxy-4-hydroxybenzaldehyde, tshuaj formula: C8H8O3, CAS No.: 121-33-5, FEMA: 3107.
Dawb los yog daj me ntsis zoo li siv lead ua, melting point yog 81-83 degree, lub boiling point yog 284 degree, flash point yog ntau tshaj 147 degree, me ntsis soluble nyob rau hauv dej, soluble nyob rau hauv ethanol thiab naj hoom. Nws muaj qab zib thiab hmoov taum aroma, me ntsis ntsim tab sis qhuav, vanilla aroma, thiab nplua nuj milky aroma, thiab cov tshuaj tsw qab kav ntev.
2. Physicochemical zog Vanillin muaj ib tug muaj zog thiab tshwj xeeb vanilla taum aroma thiab ib txwm muaj nyob rau hauv vanilla taum pods, nrog rau cov roj clove, oakmoss roj, Peru balsam, turmeric balsam, thiab benzoin.
3. Dawb rau lub teeb daj crystalline hmoov los yog koob zoo li cov muaju yog precipitated los ntawm sulfite coniferous ntoo pulp liab cawv los yog lignosulfonate nyob rau hauv alkaline tej yam kev mob tom qab high-pressure oxidative hydrolysis. Cov precipitated los ntawm roj av ether tuaj yeem tsim cov tetragonal crystals. Aromatic. Me ntsis qab zib. Nws yog maj mam oxidized nyob rau hauv cov huab cua.
4. Decomposition thaum lub teeb. Nyob rau hauv cov ntaub ntawv ntawm alkali discoloration. Tus txheeb ze molecular mass yog 152.15. txheeb ze ntom ntom 1.056. Lub melting point nws txawv nyob ntawm seb cov siv lead ua daim ntawv, lub tetragonal system yog 81-83 degree, lub koob zoo li siv lead ua yog 77-79 degree, lub boiling point yog 285 degree (nyob rau hauv carbon dioxide gas), 170 degree ( 2.
Sublimes tsis tawg. Flashpoint 162 degree. Me ntsis soluble hauv dej txias, soluble hauv dej kub, yooj yim soluble hauv ethanol, ether, acetone, benzene, chloroform, carbon disulfide, glacial acetic acid, pyridine, thiab volatile roj.
5. Cov tshuaj aqueous reacts nrog ferric chloride los tsim cov tshuaj xiav-violet. Rat qhov ncauj LD501580mg/kg, nas percutaneous LD501500mg/kg. Txoj kev tsim khoom lag luam yog eugenol tsim isoeugenol nyob rau hauv lub xub ntiag ntawm poov tshuaj hydroxide, thiab tom qab ntawd reacts nrog acetic anhydride los tsim isoeugenol acetate, uas yog npaj los ntawm oxidation thiab hydrolysis.
Nws yog ib qho tseem ceeb raw khoom rau kev npaj cov qhob noom xim kasfes, ice cream, zom cov pos hniav, ncuav qab zib, thiab haus luam yeeb tsw. Nws kuj tseem siv tau los ua tus neeg sib koom tes thiab kho kom zoo nkauj fragrances. Nws tseem yog cov khoom siv raw rau kev lag luam kws tshuaj.
Ib tug tshiab fad tau tshwm sim nyob rau hauvvanua illincov khoom lag luam hauv xyoo tas los no. Siv cov eugenol muab rho tawm los ntawm cov roj clove los yog clove basil roj ua raw khoom, vanillin tau los ntawm isomerization thiab oxidation yog hu ua natural grade vanillin vim nws muaj peev xwm suav tau tias yog lub ntuj sib npaug. Hauv kev ua lag luam, nws tus nqi yog li 5 npaug ntawm cov khoom siv hluavtaws.
