摘要
通过对红花籽油乙醇解反应制备脂肪酸乙酯的工艺进行优化,以提高酯化效率。研究了搅拌方式、醇油摩尔比、反应温度以及酯化次数对红花籽油乙酯化效果的影响,并确定优化后的单因素反应条件为:酒精与红花籽油的摩尔比为6.0:1,反应温度20℃左右,搅拌方式为快速搅拌10 min后静置过夜,酯化反应一次。与现有工艺相比,优化后的工艺能够有效地节约能源、降低生产成本。
In order to improve ethanolysis efficiency, the preparation conditions of fatty acid ethyl esters from safflower seed oil by ethanolysis was optimized. The effects of agitation mode, molar ratio of ethanol to oil, temperature and reaction times on ethanolysis were determined. By the single factor experiment, the optimal reaction conditions for once ethanolysis reaction were determined as follows： molar ratio of ethanol to oil 6.0：1, temperature 20 ~C, rapid-agitation 10 min then standing overnight. After optimization, preparation conditions of fatty acid ethyl esters from safflower seed oil can improve ethanolysis efficiency and reduce cost of production.
出处
《食品科技》
CAS
北大核心
2017年第10期185-188,195,共5页
Food Science and Technology
基金
中央级公益性科研院所基本科研业务费专项资金项目(2014T09)
关键词
脂肪酸乙酯
红花籽油
醇解
fatty acid ethyl esters
safflower seed oil
ethanolysis
