环氧大豆油的热稳定性研究

A Study of the Heat Stability of Epoxidized Soya Bean Oil

本文研究了环氧大豆油ESO的热稳定性与酸值和碘值的关系。结果发现:ESO的热稳定性在酸值为0.45～0.55mgKOH/g的很窄范围内有急骤的突变现象;酸值低、热稳定性好的ESO受热后,碘值变化很小,而酸值高、热稳定性差的ESO受热后,碘值明显增大,表明在分解过程有环氧基参与反应的不饱和化合物生成;并指出提高ESO热稳定性的最好方法仍然是设法降低其酸值。

The relation between heat stability, acid value and iodine value of epoxidized soya bean oil(ESBO) was studied. It was shown that there was a sudden change of the heat stability of ESBO when the acid value was in a narrow range of 0.45～0.55 mgKOH/g); the iodine value changed a little when ESBO, which was of low acid value and good heat stability, was heated, and vice versa. It was obvious that there was unsaturated compound formed in the decomposition with epoxy group in the reaction. The best way to improve the heat stability of ESBO was to lower the acid value.