肉桂酸钾是天然肉桂酸的钾盐,作为一种新开发的食品防腐剂,已被广泛应用于各类食品中。它对人体无毒无害、安全方便,并且具有多种保健功能,具有极高的开发和应用前景。其问世曾引起食品防腐保鲜行业的广泛关注。
作为食品添加剂肉桂酸钾具备以下特点:抑菌能力强,尤其是对导致食品腐败的霉菌、细菌和酵母菌效果显著。与传统防腐剂如苯甲酸钠和山梨酸钾相比,肉桂酸钾能完全融入食品中,不会成为异体物质。它在不改变食品原有风味及营养结构的前提下,从内部协同作用达到防腐目的。
可口可乐公司的应用美国的百事可乐和可口可乐公司在尝试使用肉桂酸钾时曾有所担忧,担心其可能影响产品的百年不变口味。但实验证明,肉桂酸钾不仅能保持饮料原有口感,还能增强防腐效果3倍以上,并能转化为人体必需氨基酸,提供钾等微量元素,避免低血钾症。此外,它还具有扩张血管平滑肌、加强血液循环作用,提高机体抗疲劳能力及调节免疫功能。
国际认可联合国粮农组织与世界卫生组织未对肉桂酸钾的使用量做出限制,使其成为食品防腐剂历史上的一个重要里程碑,并在全球范围内掀起了一场食品健康革命。
性状肉桂酸钾广泛应用于冷鲜肉、灌肠类、火腿肠、肉脯类和肉类罐头等加工中,能有效防止生菌发霉,并保持色泽和风味。它还能降低亚硝酸钠的使用量,解决常见问题。
香料应用肉桂酸钾的大鼠经口LD50为5.58-6.78g/kg,属于无毒产品。其有效成分肉桂酸在1965年FEMA认定为GRAS(通常被认为是安全的)。
总结作为一款新型食品防腐剂,肉桂酸钾具备广泛的适用性和显著的安全性优势,未来有望在全球范围内得到更广泛的应用和发展。
During attempts to ring-open a highly hindered epoxide, traditional methods were found to be ineffective. An alternative strategy for opening epoxides was implemented that employed a potassium carboxylate in the presence of its conjugate acid in a solvent mixture containing polar and potassium-sequestering components. A systematic analysis of the components of the reaction mixture indicated that the addition of the conjugate acid was the most important feature for providing good conversion. This reaction appears to be general for most classes of carboxylic acids including cinnamic, aromatic, and highly hindered carboxylic acids (30%–79% yield) and only fails with weak carboxylate nucleophiles. Three highly substituted and hindered cyclohexene oxide derivatives were examined for reactivity and the reaction conditions appear to tolerate a variety of functional groups to provide the ring-opened species. This pH-moderate system proved useful for hindered cyclic epoxides when all other techniques failed and should prove general to a wide spectrum of epoxide and carboxylic acid partners in those cases where the use of a strong Lewis or protic acid catalyst, or a strong basic nucleophile, is inappropriate.