摘要
以微生物油脂为原料,对其中花生四烯酸的甲酯化方法进行筛选和优化。在确定合适的花生四烯酸甲酯化方法基础上,考察酯化温度、酯化时间、催化剂体积分数及搅拌转速对花生四烯酸酯化效果的影响。结果表明:酯化温度80℃、酯化时间8h、浓硫酸体积分数2.0%、转速400r/min时,花生四烯酸甲酯质量分数达到37.75%,产率达到91.54%。甲酯化后的花生四烯酸沸点较低,适用于分子蒸馏。
In order to maximize arachidonic acid methyl ester production,the methyl esterification of microbial oil was optimized with respect to temperature,reaction time,catalyst（concentrated sulfuric acid） dosage and agitation speed using one-factor-a-at-a-time combined with orthogonal array design method.The highest yield of 91.54% was achieved after 8 h of reaction at 80 ℃ and an agitation speed of 400 r/min under the catalysis of 2.0% concentrated sulfuric acid.The obtained product contained 37.75% arachidonic acid methyl ester and its boiling point was lower than before the reaction,facilitating molecular distillation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第24期69-72,共4页
Food Science
基金
厦门海洋研究开发院共建项目
福建省海洋与渔业厅科技重点项目([2009]2-10)
厦门市科技计划项目(3502Z20112005)
福建省2010年第二批产业技术开发项目(5012060403)
关键词
微生物油脂
花生四烯酸
甲酯化
microbial oil
arachidonic acid
methyl esterification
