Study On Stability Of Fatty Acid Esters In Alcohol Liquor And Its Application

Of all kinds of flavor liquors in the wold , Chinese liquor stands out in its special technology and flavor. With improving economy and booming cultural life, our habits in drinking are gradually moving from high alcohol liquors to low ones, from mellow to slight taste and from popularity to personality. Simultaneously, low alcohol liquors become the developing tendency of making-liquor, industrial regulation and market demand. However, the quality of low alcohol liquors decreases with the increasing of storing time, which restrains seriously its development of low alcohol liquors and causes large economic loss to manufactures. Low alcohol liquor is becoming main body of the world liquor market today, so how to make it more stable has become a technical problem under solving. Therefore it is key to improve the quality of low alcohol liquor to study on inhibiting the hydrolysis reaction of fatty acid esters.This thesis "Study on Stability of Fatty Acid Esters in Alcohol Liquor and Its Application" is focused on a systematic study of the Fen-flavor liquor by various chromatographic and spectroscopic techniques and conductometry with the help of the QSAR/QSPR theory. Listed below is an outline of this work :1. We measured the reaction rate constant (K) of esters under a variety of conditions. A correlative analysis on the relation between K and such factors as the constant of molecular structure and hydrolysis condition was performed. The results showed that the values of K drop dramatically with the increment of polarization effect index (PEI(R)) but there appears a...