2-Furoic acid, tseem hu ua 2-furanic acid los yog 2-furancarboxylic acid, molecular mis C5H4O3, CAS 88-14-2, dawb crystalline hmoov. Yooj yim rau yaj hauv ethanol thiab ether. Nws tuaj yeem siv rau kev sib txuas ntawm methylfuran, furfurylamide, furfuryl esters, thiab ntsev. Yuav siv tau los ua plasticizers, thermosetting resins, thiab lwm yam hauv kev lag luam yas; Siv raws li kev khaws cia hauv kev lag luam zaub mov; Nws kuj yog siv los ua ib qho nruab nrab hauv cov xim additives, tshuaj, thiab tshuaj tsw qab. Feem ntau yog tsim los ntawm oxidation ntawm qab zib aldehydes. Siv los ua ib qho nruab nrab hauv cov organic synthesis los hloov mus rau hauv cov khoom siv xws li esters, acyl chlorides, anhydrides, amides, thiab lwm yam, dav siv los ua ib qho nruab nrab hauv txheej txheej additives, tshuaj, tshuaj tsw qab, thiab lwm yam. Furfuric acid yog siv rau cov synthesis ntawm methylfuran, furfuramide, thiab lwm yam. Yuav siv tau los ua plasticizers, thermosetting resins, thiab lwm yam hauv kev lag luam yas; Siv raws li ib tug preservative nyob rau hauv cov zaub mov kev lag luam.
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Tshuaj Formula |
C5H4O3 |
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Exact Mass |
112 |
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Molecular Luj |
112 |
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m/z |
112 (100.0%), 113 (5.4%) |
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Elemental Analysis |
C, 53.58; H, 3.60; O, 42.82 |
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Furoica (2-furancarboxylic acid, molecular mis C5H4O3), raws li cov organic acid nrog cov qauv tshuaj tshwj xeeb, tau qhia dav siv tus nqi hauv kev lag luam khoom noj vim nws cov tshuaj tua kab mob, tshuaj tua kab mob antioxidant, thiab tsw regulating zog. Los ntawm kev tiv thaiv kev tiv thaiv rau kev ua kom tsw qab, los ntawm bio raws li cov ntaub ntawv ntim rau cov khoom noj khoom haus ntxiv, furfural acid maj mam dhau los ua cov khoom siv tseem ceeb rau kev kho dua tshiab hauv kev lag luam khoom noj.
1. Muaj dav spectrum antibacterial mechanism thiab ncua lub neej ntawm cov zaub mov
2-Furoic acidmuaj qhov cuam tshuam loj heev rau cov kab mob fungi, poov xab, thiab qee cov kab mob (xws li Escherichia coli thiab Staphylococcus aureus) los ntawm kev cuam tshuam cov qauv ntawm cov kab mob microbial cell, cuam tshuam nrog lub zog metabolism, thiab inhibiting enzyme kev ua. Ntxiv 0.05% -0.1% citric acid rau cov khoom noj qab zib siab xws li jam thiab seasoning sauce tuaj yeem txuas lub neej txee los ntawm 3-6 lub hlis. Piv txwv li, nyob rau hauv zus tau tej cov strawberry jam, ua ke ntawm furoica thiab poov tshuaj sorbate yuav txo tau cov microbial kev loj hlob tus nqi los ntawm 90% thaum tuav lub ntuj xim thiab tsw ntawm jam. Nws cov nyhuv antibacterial yog superior rau cov tshuaj preservatives xws li sodium benzoate, thiab nws muaj kev ruaj ntseg dua nyob rau hauv acidic ib puag ncig (pH.<4.5), making it suitable for long-term storage of acidic foods.
2. Cov tshuaj tiv thaiv corrosion rau qis-kub cov khoom noj nqaij
Hauv cov khoom noj nqaij xws li qis- kub sausages thiab nqaij npua, citric acid inhibits fermentation ntau dhau ntawm cov kab mob lactic acid, tiv thaiv cov khoom lwj thiab kev ntxhib los mos softening. Cov kev sim tau pom tias tom qab 28 hnub ntawm kev khaws cia ntawm 4 degree, tag nrho cov kab mob suav nrog qis- kub sausages nrog 0.08% furoica ntxiv tseem qis dua 10 ⁴ CFU / g, deb dua li lub teb chaws tus qauv txwv ntawm 10 ⁵ CFU / g. Tsis tas li ntawd, furoica tuaj yeem sib koom ua ke nrog nipagin ester preservatives, ua tiav qhov dav -spectrum antibacterial teebmeem los ntawm ntau lub hom phiaj, txo kev siv cov khoom noj khoom haus ib leeg, thiab txo cov zaub mov kev nyab xeeb.
3. Kev tiv thaiv pwm thiab kev txhim kho zoo ntawm cov khoom ci
Hauv cov khoom ci xws li qhob cij thiab khoom qab zib, furoica prolongs cov khoom txee lub neej los ntawm inhibiting fungal spore germination. Piv txwv li, ntxiv 0.03% furfural acid rau tag nrho cov nplej nplej tuaj yeem ncua pwm kev loj hlob los ntawm 5-7 hnub thiab txhim kho cov caramel tsw ntawm lub khob cij. Nws cov txheej txheem ntawm kev ua haujlwm yog cuam tshuam nrog furan nplhaib qauv hauv furfuryl acid molecule, uas tuaj yeem khi rau chitin hauv cov phab ntsa ntawm cov kab mob fungal thiab cuam tshuam kev ncaj ncees ntawm tes. Tsis tas li ntawd, furoica kuj tuaj yeem kho pH tus nqi ntawm khob noom cookie, txhawb cov poov xab fermentation, thiab ua kom lub ntim thiab softness ntawm qhob cij.
Flavor Enhancement and Seasoning: Innovative Development of Natural Flavors
1. Precise tswj cov txiv hmab txiv ntoo aroma thiab caramel tsw
Furoica muaj ib tug tshwj xeeb fruity aroma (zoo ib yam li txiv apples siav) thiab caramel tsw, thiab siv tau raws li ib tug natural txuj lom rau zaub mov seasoning. Ntxiv 0.02% -0.05% citric acid rau cov khoom ci tuaj yeem txhim kho cov caramel tsw ntawm qhob cij thaum npog cov iab saj ntawm cov hmoov nplej tag nrho. Hauv cov dej haus, kev sib xyaw ntawm furfural acid thiab citric acid tuaj yeem siv los npaj cov kua qaub sib xyaw ua ke uas sib npaug cov kua qaub thiab qab zib ntawm cov kua txiv hmab txiv ntoo. Piv txwv li, ntxiv 0.01% citric acid rau cov kua txiv kab ntxwv dej tuaj yeem txo cov txiaj ntsig acidity (pH kev nkag siab) los ntawm 0.2 units thiab nce cov txiv hmab txiv ntoo aroma los ntawm 20%.
2. Simulation thiab txhim kho cov nqaij tsw
Furoica koom nrog Maillard cov tshuaj tiv thaiv los tsim cov pyrazine tebchaw nrog cov nqaij tsw, uas tuaj yeem siv rau kev simulation ntawm cov nqaij tsis noj nqaij.
Ntxiv qhov sib xyaw ntawm 0.1% citric acid thiab qabzib rau cov nroj tsuag -raws li burger patties thiab cua sov ntawm 120℃rau 30 feeb tuaj yeem tsim cov tshuaj tsw qab zoo ib yam li cov nqaij ci, nrog rau qhov sib txawv ntawm tsawg dua 10% piv rau tsiaj cov khoom noj. Tsis tas li ntawd, furoica tuaj yeem ua haujlwm sib koom ua ke nrog thiamine (vitamin B ₁) txhawm rau txhawm rau ua kom cov nqaij sib xyaw ua ke, txo lub sijhawm ua haujlwm, thiab txo lub zog noj.
3. Kev txhim kho tsw thiab txee lub neej txuas ntxiv ntawm cov khoom siv mis nyuj
Hauv cov khoom siv mis nyuj xws li yogurt thiab cheese, citric acid inhibits acid ntau dhau los ntawm cov kab mob lactic acid, tiv thaiv cov khoom lwj thiab kev sib cais ntawm kev ntxhib los mos. Piv txwv li, ntxiv 0.04% citric acid rau nplawm yogurt tuaj yeem txuas lub txee lub neej ntawm cov khoom los ntawm 14 hnub mus rau 21 hnub thaum tuav cov kev ntxhib los mos ntawm yogurt. Tsis tas li ntawd, furfural acid kuj tuaj yeem sib xyaw nrog vanillin los npaj cov khoom noj siv mis nrog caramel tsw, ua tau raws li cov neeg siv khoom xav tau rau ntau yam khoom qab zib.
Biobased Packaging Materials: Ib qho kev ua tiav hauv kev ntim khoom noj muaj txiaj ntsig
1. Synthesis thiab daim ntawv thov ntawm polyethylene terephthalate (PEF)
Polyethylene terephthalate (PEF) synthesized los ntawm furfural acid yog biodegradable ntim khoom. Nws cov khoom thaiv cov pa oxygen yog 10 npaug siab dua polyethylene terephthalate (PET), thiab nws tuaj yeem decompose tag nrho nyob rau hauv 180 hnub nyob rau hauv industrial composting tej yam kev mob. PEF zaj duab xis tau siv dav hauv kev ntim khoom noj, xws li kas fes capsules, kua txiv hnab, thiab lwm yam. Piv txwv li, thaum qee hom kas fes siv PEF capsule ntim, qhov khaws cia ntawm kas fes aroma nce li 15%, thiab qhov cuam tshuam ntawm ntim khoom pov tseg ntawm ib puag ncig yog txo los ntawm 80%.
2. Kev tsim cov hmoov txhuv nplej siab raws li cov ntaub ntawv hloov kho nrog furfural acid
Enzymatic acid tuaj yeem hloov cov hmoov txhuv nplej siab los ntawm cov tshuaj tiv thaiv esterification los npaj cov khoom siv biobased nrog cov khoom zoo thiab cov khoom thaiv. Piv txwv li, lub zog tensile ntawm bran acid qos starch composite zaj duab xis ncav cuag 35MPa, thiab cov pa permeability yog 2.5 cm ³ / (m ² · 24h · 0.1MPa), ua rau nws haum rau ntim cov nqaij tshiab thiab txiv hmab txiv ntoo thiab zaub. Cov txheej txheem ntawm kev txiav txim yog tias pawg carboxyl nyob rau hauv furfural acid molecule tsim ester bonds nrog cov hmoov txhuv nplej siab hydroxyl pawg, pab txhawb kev sib cuam tshuam cov rog thiab yog li txhim kho cov khoom siv.
3. Preservation daim ntawv thov ntawm furfural chitosan composite txheej
Cov txheej txheem zaub mov nrog cov tshuaj tua kab mob thiab cov khoom moisturizing tuaj yeem npaj los ntawm covalent bonding ntawm furfuryl acid thiab chitosan. Piv txwv li, tom qab txau 0.5% citric acid chitosan tov rau saum npoo ntawm txiv pos nphuab, lawv cov kev puas tsuaj tau txo los ntawm 70%, dej poob qis los ntawm 40%, thiab lub txee lub neej tau txuas ntxiv mus rau 10 hnub. Cov txheej no ua tiav ntev -lub sij hawm khaws cov txiv hmab txiv ntoo thiab zaub los ntawm inhibiting microbial kev loj hlob thiab txo cov dej evaporation, thiab nws edibility raws li cov qauv kev nyab xeeb zaub mov.
1. Ntuj qhov chaw ntawm antioxidants
2-Furoic acidmuaj peev xwm tshem tawm cov dawb radicals thiab inhibit lipid peroxidation, thiab tuaj yeem siv los ua cov tshuaj antioxidant hauv cov khoom noj uas yooj yim oxidizable xws li cov roj noj thiab cov txiv ntoo. Cov kev sim tau pom tias ntxiv 0.02% furoica rau cov noob paj noob hlis roj ua rau 60% qis peroxide tus nqi (POV) dua li pab pawg tsis kho hauv kev ntsuas oxidation nrawm ntawm 60 degree, thiab cov nyhuv antioxidant zoo dua li cov vitamin E (0.02%). Lub mechanism ntawm kev txiav txim yog tias furan nplhaib thiab hydroxyl pawg nyob rau hauv lub furfural acid molecule muaj peev xwm muab hydrogen atoms, neutralize dawb radicals, thiab yog li ncua cov zaub mov oxidation thiab spoilage.
2. Kev txhim kho lipid- txo cov khoom xyaw ua haujlwm
Furoica tuaj yeem txo cov roj cholesterol hauv cov ntshav los ntawm inhibiting cov haujlwm ntawm cov roj cholesterol synthase (HMG CoA reductase).
Cov kev sim tsiaj tau pom tias cov nas uas tau noj txhua hnub ntawm 50mg / kg furoica muaj cov roj cholesterol tag nrho (TC) thiab qis -cov roj lipoprotein ntom ntom (LDL-C) qib txo los ntawm 18% thiab 22%, feem. Raws li qhov no, furoica tau tsim los ua cov khoom noj khoom haus ntxiv rau kev npaj cov khoom xws li qis- rog yogurt thiab biscuits. Piv txwv li, ntxiv 0.05% furoica rau qee hom tshuaj qis - rog yogurt tau raug pov thawj hauv kev kho mob kom txo qis TC qib los ntawm 12% hauv cov tib neeg uas muaj ntshav qab zib mellitus.
3. Cov ntaub ntawv nyoos rau kev tiv thaiv - cov khoom noj uas muaj kab mob
Furoica tuaj yeem txo qhov mob plab hnyuv thiab mob pob qij txha los ntawm inhibiting kev tso tawm ntawm cov kab mob xws li TNF - thiab IL-6. Ntxiv 0.01% furoica rau cov dej haus muaj kev tiv thaiv - cov teebmeem inflammatory sib npaug rau 0.5mg / kg ibuprofen (cov tshuaj uas tsis yog tshuaj steroidal - inflammatory), thiab tsis muaj kev phiv hauv plab hnyuv. Tsis tas li ntawd, furoica tuaj yeem sib xyaw nrog cov tshuaj tiv thaiv kab mob xws li curcumin thiab resveratrol los npaj cov khoom noj uas muaj txiaj ntsig zoo.
1. Stabilizers rau kev npaj enzyme
Furoica tuaj yeem txhim kho kev ruaj ntseg ntawm kev npaj enzyme los ntawm kev kho cov nqi pH thiab chelating hlau ions. Piv txwv li, ntxiv 0.1% ffuroica rau kev cia cov kua qabzib oxidase (siv rau kev txhim kho qhob cij) ua rau muaj kev ua haujlwm khaws cia ntawm 90% txawm tias tom qab 6 lub hlis ntawm kev khaws cia ntawm 25 ° C, piv rau 60% hauv pawg tsis kho. Cov txheej txheem ntawm kev ua yog tias pawg carboxyl nyob rau hauv furfural acid molecule tuaj yeem khi nrog cov alkaline amino acids ntawm enzyme nto los tsim cov txheej txheem tiv thaiv, tiv thaiv enzyme denaturation thiab inactivation.
2. Kev tswj cov neeg ua haujlwm rau cov txheej txheem fermentation
Hauv kev tsim cov khoom noj fermented xws li kua ntses thiab vinegar, furoica txhim kho cov khoom tsw thiab zoo los ntawm kev tswj cov kab mob microbial metabolic.
Piv txwv li, ntxiv 0.05% furoica thaum lub sij hawm thaum ntxov ntawm soy sauce fermentation tuaj yeem txhawb kev tso tawm ntawm protease thiab amylase los ntawm Aspergillus oryzae, nce cov ntsiab lus ntawm amino acid nitrogen los ntawm 15%, thaum inhibiting kev loj hlob ntawm lwm yam kab mob thiab txo cov ntxhiab tsw. Tsis tas li ntawd, furoica tuaj yeem ua haujlwm sib koom ua ke nrog ethanol kom nrawm acetic acid fermentation thiab txo lub voj voog ntau lawm los ntawm 20%.
3. Cov tshuaj tiv thaiv xim rau xim zaub mov
Furoica tuaj yeem tiv thaiv cov zaub mov browning los ntawm chelating hlau ions xws li Fe ³ ⁺ thiab Cu ² ⁺. Piv txwv li, ntxiv 0.02% furoicato kua txiv ua kua txiv hmab txiv ntoo tuaj yeem inhibit polyphenol oxidase (PPO) kev ua haujlwm los ntawm 80% thiab nce cov kua txiv hmab txiv ntoo los ntawm 30%. Tsis tas li ntawd, furoica tuaj yeem sib xyaw nrog vitamin C los npaj cov tshuaj tiv thaiv kab mob sib xyaw ua ke, uas tsim nyog rau kev ua cov txiv hmab txiv ntoo thiab zaub yooj yim oxidized.
Ib txoj hauv kev npaj2-furoic acid, cov kauj ruam tshwj xeeb yog raws li hauv qab no:
1) Muab 80ml ntawm furfural tom qab nqus distillation rau hauv lub reactor, tswj qhov kub ntawm cov tshuaj tiv thaiv mus rau 20 degree, thiab stirring. Raws li qhov piv ntawm furfural rau sodium hydroxide aqueous tov (1: 0.8), ntxiv 40% sodium hydroxide aqueous tov ntawm ib tug poob tus nqi ntawm 0.4ml / min, thiab ntxiv stirring rau 0.5h tom qab ntxiv;
2) Tom qab tso tseg kev sib tov, dilute cov sib tov uas tau txais nyob rau hauv kauj ruam 1) nrog dej kom txog thaum cov kua yog pob tshab, tshem tawm cov furoica tov nrog benzene ob zaug, thiab distilled thiab rov qab benzene;
3) Kho cov pH ntawm furoicasolution tau nyob rau hauv kauj ruam 2) mus rau 2 ~ 3 nrog 6 mol / L hydrochloric acid thiab lim, thiab ces kho pH rau 2 ~ 3 nrog 6 mol / L hydrochloric acid dua, thiab lim kom tau cov khoom crude;
4) Tom qab ntxuav thiab ziab cov khoom crude tau txais hauv kauj ruam 3), cov khoom furoica tau txais. Cov khoom yog hnyav thiab cov ntsiab lus yog 93.2% txiav txim los ntawm HPLC.
Cim npe nrov: 2-furoic acid CAS 88-14-2, lwm tus neeg, manufacturers, hoobkas, lag luam wholesale, yuav, nqe, tej, kev muag khoom