棕榈油脂肪酸钙制备工艺优化研究

The optimization of preparation of calcium salts of fatty acids from palm oil

为替代奶牛动物源脂肪营养源,寻求制备植物源棕榈油脂肪酸钙的方法和优化工艺,研究棕榈油脂肪酸钙的皂化和复分解反应条件。在单因素研究的基础上,采用三因素二次回归旋转组合设计,对棕榈油脂肪酸钙制备工艺进行了复分解参数优化研究,建立了产品得率与复分解反应温度、用水量、超盐量之间关系的数学模型。结果表明:采用棕榈油制备脂肪酸钙的优化工艺:当复分解反应温度为64.59℃、用水量为油重的7.58倍、超盐量为12.73%时,得率最大值为96.34%。验证试验结果与模型值相符。

To investigate the optimization of long chain fatty acid calcium salts preparation from palm oil,based on the primary studies of double decomposition method,the technique was optimized by means of quadratic regression orthogonal rotary experiments.The quadratic orthogonal regression model was production yield(Y) to three factors of double decomposition reaction temperature(X1),ratios of water to oil(X2) and over-salt amount(X3) and established as follws: Y=95.090 94+1.154 02X1+1.836 41X2+1.671 89X3-1.781 09X21-1.926 08X22-1.533 54X23+0.835 00X1X2.It was concluded from the model that when double decomposition reaction temperature,ratios of water to oil,over-salt amount were 64.59 ℃,7.58,12.73% respectively,the yield(Y) was the maximal(96.34%) and the prediction was in correspondence with the result of confirmatory experiments.