油酸组分对多元醇油酸酯抗氧化性影响的研究

Study on the Effect of Oleic Acid Components on the Antioxidant Property of Polyol Oleate

收集了11种国内外市售油酸,通过气相色谱（GC）进行了组分分析;采用11种油酸与三羟甲基丙烷进行酯化反应,通过分子蒸馏进行了分离提纯,得到一系列三羟甲基丙烷油酸酯。通过PDSC和旋转氧弹等方法对合成的三羟甲基丙烷油酸酯进行了抗氧化性能的对比研究;研究发现市售油酸的组分差异很大,油酸含量从25%~80%不等,多不饱和酸含量从10%~50%不等,并且油酸的组分对合成油酸酯的抗氧化性影响很大,其中多不饱和酸含量对油酸酯的抗氧化性的影响最为关键;采用油酸含量和饱和酸含量高、多不饱和酸含量低的油酸来制备油酸酯是提升油酸酯抗氧化性的关键。

11 different kinds of oleic acids were analyzed through GC, and with those oleic acids, 11 trimethylolpropane tri- oleates were prepared and were purified by molecular distillation. PDSC and rotary oxygen bomb were employed to evaluate the antioxidant properties of those trimethylolpropane trioleates with the same additives package. The results showed that the components of 11 kinds of oleic acids are greatly different, oleic acid contents range from 25% to 80%, polyunsaturated acid contents range from 10% to 50%. The components of oleic acids have great effect on the antioxidant properties of syn- thesized oleates, and the most important factor is the content of polyunsaturated acid. The key to enhance the antioxidant property of oleate is to choose acid with high content oleic acids, high content saturated acids and low content polyunsatu- rated acids.