水産動物内臓油利用に関する研究-VI : 濃縮ビタミンAエステル製造の工業化研究(その2)
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As to vitamin A preparations in ester form ever reported of their manufacturing method, while acetate and palmitate are familiar as representative of such preparations, those as ester of any other fatty acid has not yet been introduced in literature, so far as the method of their preparation is concerned. The author, noticing the fact that lauric acid chloride usable in synthesizing lauric esters is industrially produced in a large amount at moderate prices, attempted to obtain by esterifying a concentrated preparation of vitamin A alcohol by means of this acid chloride a concentrated preparation of vitamin A laurate. As reported in the present paper, he first examined some factors that affect the result of this esterification reaction and found that vitamin A alcohol can be converted at a satisfactory rate into vitamin A laurate when the esterification is started with lauric acid chloride and pyridine amounting to 84% and above 54% by weight, respectively, of the vitamin A alcohol preparation as sample and continued at a reaction temperature of 16°C for a reaction period longer than 120 minutes (see Tables 1, 2 and 3). Then, carrying out the esterification on an industrial scale under the effectual reaction conditions thus previously determined, he attained with vitamin A alcohol preparations of various animal sources such high yields of vitamin A in the form of laurate as above 97% (see Table 4), assuring the industrial practicability of the esterification with lauric acid chloride. Further, comparing the vitamin A laurate thus prepared on an industrial scale with acetate and palmitate of vitamin A with regard to some properties, the author recognized that: In respects of stability, color tone and odor the laurate was better than the acetate and approximates to the palmitate (see Tables 5 and 6), while the laurate tasted somewhat bad as compared with the acetate and the palmitate.
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