Vanillin, tseem hu ua vanillin, tshuaj hu ua 3-methoxy-4-hydroxybenzaldehyde, yog cov organic compound muab rho tawm los ntawm vanilla taum ntawm tsev neeg Rutaceae, uas yog dawb mus rau me ntsis daj crystalline los yog crystalline hmoov, me ntsis qab zib, soluble. hauv dej kub, glycerin thiab cawv, tsis yooj yim soluble hauv dej txias thiab zaub roj. Lub aroma yog ruaj khov thiab tsis volatilize yooj yim ntawm qhov kub thiab txias. Nws yog yooj yim oxidized nyob rau hauv cov huab cua thiab discolored thaum nws ua tau raws li alkaline tshuaj.
Vanillin muaj cov tshuaj tsw qab ntawm vanilla taum thiab muaj zog mis nyuj fragrance, ua lub luag haujlwm hauv kev txhim kho thiab kho cov tshuaj tsw qab, dav siv hauv tshuaj pleev ib ce, haus luam yeeb, pastry, confectionery thiab ci khoom thiab lwm yam lag luam, yog ib lub ntiaj teb loj tshaj plaws ntawm cov tshuaj tsw qab hluavtaws, muaj ntau lawm vanillin muaj ntau tshaj 100 xyoo keeb kwm. Qhov pom zoo npaum li cas ntawm vanillin hauv cov khoom noj qab zib kawg yog li 0.2-20,000mg / kg. Raws li cov kev cai ntawm Tuam Tshoj Ministry of Health, vanillin tuaj yeem siv rau hauv cov menyuam mos thiab menyuam yaus cov mis loj thiab cov menyuam mos thiab cov menyuam yaus cov khoom noj (tshwj tsis yog cov mis mos mis mis hmoov), qhov siab tshaj plaws siv yog 5mg / mL thiab 7mg / 100g feem. Vanillin kuj tseem siv tau los ua cov nroj tsuag kev loj hlob, bactericide, lubricant defoamer, thiab lwm yam. Nws kuj yog ib qho tseem ceeb nruab nrab ntawm cov tshuaj synthesis thiab lwm yam tshuaj tsw qab. Tsis tas li ntawd, nws tseem tuaj yeem siv los ua tus neeg saib xyuas polishing hauv kev lag luam electroplating, ua tus neeg sawv cev ripening hauv kev ua liaj ua teb, ua cov deodorizer hauv cov khoom siv roj hmab, ua cov tshuaj tiv thaiv tawv tawv hauv cov khoom yas thiab ua cov tshuaj nruab nrab, thiab lwm yam. dav siv.
Vanillin tshuaj muaj npe hu ua 4-hydroxy-3-methoxy benzaldehyde, tseem hu ua methyl proto-catechaldehyde, vanillin, yog ib qho tseem ceeb broad-spectrum high-grade spices, yog ib qho ntawm cov khoom loj tshaj plaws ntawm cov txuj lom hauv ntiaj teb txij li xyoo 2019. , nrog rau cov kua qab zib, hmoov fragrance ua pa, tuaj yeem siv los ua tus neeg sawv cev kho, tus neeg saib xyuas kev sib koom tes thiab cov tshuaj tsw qab, dav siv hauv zaub mov, dej haus, tshuaj pleev ib ce, tshuaj niaj hnub thiab kev lag luam tshuaj. Qhov kev faib ua feem ntawm kev siv nyob rau hauv downstream industries yog hais txog 50 feem pua rau cov khoom noj additives, 20 feem pua rau cov tshuaj intermediates, 20 feem pua rau cov khoom noj additives, thiab li 10 feem pua rau lwm yam kev siv, feem.
Vanillin yog ib qho ntawm cov khoom noj khoom haus ntau tshaj plaws nyob rau hauv lub ntiaj teb no, nrog lub koob npe nrov ntawm "tus huab tais ntawm cov khoom noj flavoring", feem ntau yog siv los ua ib qho tsw enhancer hauv kev lag luam khoom noj khoom haus, siv rau hauv ncuav mog qab zib, ice cream, dej qab zib, chocolate, ci khoom qab zib. thiab cawv, tus nqi ntxiv rau hauv pastry, ncuav qab zib yog {{0}}}.01 feem pua ~ 0.04 feem pua, khoom qab zib yog Nyob rau hauv cov tshuaj pleev ib ce kev lag luam, nws yuav siv tau raws li ib tug flavoring neeg sawv cev nyob rau hauv perfumes thiab cream; nyob rau hauv kev lag luam tshuaj niaj hnub, nws tuaj yeem siv rau hauv cov khoom siv tshuaj txhua hnub los hloov cov aroma; nyob rau hauv kev lag luam tshuaj, nws tuaj yeem siv los ua tus neeg sawv cev antifoaming, sulfur agent, sulfur agent, sulfur agent, thiab sulfur agent. Hauv kev lag luam tshuaj, nws tuaj yeem siv ua defoamer, vulcanizing tus neeg sawv cev thiab tshuaj ua ntej; nws tseem tuaj yeem siv rau hauv kev tshuaj ntsuam xyuas, xws li kuaj cov amino tebchaw thiab qee cov kua qaub; nyob rau hauv kev lag luam kws tshuaj, nws yog siv los ua ib tug shielding neeg sawv cev rau tsw. Raws li vanillin nws tus kheej muaj cov kab mob tua kab mob, nws tuaj yeem siv rau hauv kev lag luam tshuaj ua tshuaj nruab nrab, suav nrog kev siv tshuaj kho mob ntawm daim tawv nqaij. Vanillin muaj qee yam tshuaj tua kab mob antioxidant thiab tiv thaiv kab mob qog noj ntshav, thiab tuaj yeem koom nrog cov kab mob ntawm tes-rau-cell signaling. Cov chaw thov muaj peev xwm no yuav txhawb kev loj hlob sai ntawm vanillin kev lag luam xav tau yav tom ntej.
Khoom noj khoom haus preservatives muab faib ua ob pawg: natural thiab chemical preservatives, uas yog siv nyob rau hauv cov zaub mov tsim, faib, cia thiab lwm yam txheej txheem los tuav lub sensory ntawm cov zaub mov, txhim kho cov zaub mov muaj nqis, thiab ncua sij hawm cia. Piv nrog rau cov tshuaj preservatives, natural preservatives muaj qhov zoo ntawm tsis muaj teeb meem rau ib puag ncig, txo nqi ntau lawm, zoo biocompatibility thiab zoo preservation nyhuv. Vanillin nyob rau hauv cov zaub mov tuaj yeem raug kuaj xyuas los ntawm UV-Vis spectrophotometric, chromatography, electrophoresis thiab lwm txoj hauv kev, uas yog ib hom kev txuag zaub mov nrog kev nyab xeeb siab. Daim ntawv thov ntawm vanillin nyob rau hauv cov zaub mov cia thiab khaws cia yuav muab faib ua antibacterial, antioxidant, stabilization ntawm lwm yam khoom noj khoom haus thiab inhibition ntawm ua pa.
Vanillin yog ib qho tshuaj tua kab mob ntuj, feem ntau ua ke nrog lwm cov tshuaj tua kab mob hauv cov zaub mov, thiab cov nyhuv antibacterial ntawm vanillin ntawm ntau hom kab mob sib txawv. Cov nyhuv inhibition ntawm vanillin muaj feem xyuam rau nws cov concentration thiab pH tus nqi, ntau dua concentration ntawm vanillin thiab qis pH nqi yog ob qho tib si zoo los txhim kho cov nyhuv inhibition ntawm vanillin, inhibition nyhuv ntawm vanillin ntawm ntau hom kab mob sib txawv, piv nrog rau lwm hom. ntawm cov kab mob, vanillin muaj zoo inhibition nyhuv ntawm Escherichia coli. Vanillin muaj cov nyhuv inhibitory ntawm ntau hom poov xab, siab concentration ntawm vanillin yog qhov zoo rau kev txhim kho nws cov nyhuv antibacterial, tab sis siab concentration ntawm vanillin tsis tuaj yeem tua cov poov xab tam sim ntawd.
Cov txheej txheem ntawm kev ua ntawm cov txheej txheem zoo sib xws ntawm cov tshuaj tiv thaiv kab mob sib txawv, vanillin tsuas yog ua kom nrawm nrawm ntawm cov dawb radicals los ntawm oxidation cov khoom vanillic acid, thiab cov nyhuv antioxidant ntawm vanillin tuaj yeem txuas ntxiv lub txee lub neej ntawm cov khoom noj roj thiab npog lawv cov qaub saj.
Nws tau raug pov thawj tias cov khoom siv tshuaj tiv thaiv ntawm vanillin tuaj yeem pab ua kom ruaj khov rau lwm cov khoom xyaw hauv cov khoom noj: resveratrol yog cov khoom muaj txiaj ntsig zoo, thiab txhawm rau txhim kho nws txoj kev ruaj ntseg thiab muab kev ua si tag nrho rau nws cov txiaj ntsig ua haujlwm, net-zoo li chitosan microspheres tsim los ntawm cov khoom siv tshuaj tiv thaiv. cov tshuaj tiv thaiv ntawm vanillin thiab chitosan tuaj yeem pab tswj kev tso tawm ntawm resveratrol; cov khoom condensation ntawm vanillin thiab amino pawg muaj peev xwm ua tau zoo nrog cov hlau ions, uas tuaj yeem txhim kho kev ruaj ntseg ntawm cov tshuaj uas nws encapsulates.
Yog tias koj xav paub ntau ntxiv txog peb cov khoom, thov hu rau peb ntawmhaozebio2014@gmail.com