抗氧剂在制备浅色松香甘油酯中的应用

以松香和甘油为原料，在磷酯类、硫酚类和多酚类抗氧剂的协同作用下制备浅色松香甘油酯，并考察了各类抗氧剂复合对松香甘油酯酯化产品的影响．研究结果表明：原料松香和甘油加入量为2．4：1（摩尔比），抗氧剂168、维生素E和抗氧化剂923的加入量分别为松香的质量的0．3％、O．3％、0．3％，在氮气的保护下，270℃恒温反应8h后，制得松香甘油酯的酸值为7．66mgKOH／g，软化点为92．0℃，色泽为加纳色3号．

The Effect of the Antioxidants in Rosin ester Preparation

Color is one of the important indicators for the evaluation of rosin ester. Light-colored rosin ester was prepared by using rosin and glycerol as raw materials and the different antioxidants compound as decolorization. The effects of the antioxidants compound on the acid value, softening point and Gardner color was study. While the molar ratio of rosin and glycerol is 2.4：1, and the dosage of antioxidants 923, vitamin E, antioxidants 168 are 0.3%, 0.3%, 0.3% of the raw rosin weight, the esterification reaction time is 8 hours and the esterification reaction temperature is 270℃ under the protection of nitrogen, the product produced under the optimized condition has a Gardner color of 3, anacid value of 7.66 mgKOH/g and a softening point of 92.0℃.