摘要
油脂的水解是油与水两相接触的反应,增大油水的互溶性,即使油脂获得更多的反应所需的·O、·OH、·O2H等自由基是水解的关键。采用20kHz的超声波,0.52A的换能器电流,40%的相转移催化剂(CTAB),50min的水解时间,能够使反应体系呈微乳性状,水解率能达到95%,相比于常规水解超声波水解在时间、水解率、能耗等方面有着巨大的优势。
The hydrolysis of oils and fats is a reaction of two different phase. So it is the essential factor to produce more free radicals, such as·O, ·OH, ·O2H, to the reaction. From the results of this research, we can get the following conclusion: 95% hydrolysis rate can be reached for the coconut oil reaction system. The conditions for reaction are: frequency, 20kHz; current of energy transfer,0.52A;quantity of CTAB added, 40% of oil phase; reaction time, 50min. Under this condition, the reaction system exhibit properties like microemulsion. The reaction time and efficiency are improved greatly by contrast to normal hydrolysis methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期94-98,共5页
Food Science
关键词
超声波
相转移催化剂
椰了油
水解
ultrasound
phase transfer agent
coconut oil
hydrolysis
