米糠油化学酯化脱酸的研究

Deacidification of rice bran oil by chemical esterification

以单甘酯和甘油混合物作酯化剂,ZnC l2为催化剂对米糠油进行化学酯化脱酸研究。分别考察了反应温度、反应时间、催化剂添加量、酯化剂添加量和单甘酯与甘油的比例对酸值的影响。由单因素和正交实验得出酯化脱酸的最佳反应条件为:反应温度200℃,反应时间6 h,催化剂添加量0.4%,酯化剂添加量150%,单甘酯与甘油的比例为1∶1。在此条件下酸值(KOH)由原料的43.0mg/g降到2.2 mg/g。

Deacidification of rice bran oil was studied by using monoglyceride and glycerol blends as an esterifieation agent and ZnCl2 as a catalyst. The effects of reaction temperature, reaction time, eatalyst dosage, addition of esterification agent and the ratio of monoglyceride to glycerol were examined. The results got by single factor test and orthogonal experiments indicated the optimal esterification reaction conditions were as follows ： reaction temperature 200 ℃, reaction time 6 h, addition of catalyst 0.4%, addition of esterification agent 150%, ratio of monoglyceride to glycerol 1： 1. Under the optimal conditions, the acid value decreased from 43.0 mgKOH/g to 2.2 mgKOH/g.