米糠油酶解条件研究  

Enzymic hydrolysis of rice bran oil

作　　者：孟佳[1] 曹万新[1] 石珊珊[1] 孟橘[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安市劳动路118号710082

出　　处：《中国油脂》2004年第10期29-31,共3页China Oils and Fats

摘　　要：利用脂肪酶催化油脂水解成脂肪酸和甘油 ,从而得到脂肪酸产品是一种温和的油脂水解方法。为了提高产品质量和水解效率 ,研究了米糠油酶解时反应温度、水 /米糠油摩尔比及脂肪酶用量对米糠油水解效果的影响。试验结果表明 ,当水 /米糠油摩尔比为 4 0∶1,加入 6 %的脂肪酶 ,在5 5℃下水解 7h ,其水解率可达 92 .5 4% 。It's a mild hydrolysis method to get fatty acid product that use lipase as a catalyst to hydrolyze oil into fatty acid and glycerol. In order to improve the quality of product and hydrolysis efficiency,the effects of reaction temperature,molar ratio of water to rice bran oil and amount of lipase were examined.The results indicate that under the optimal hydrolysis conditions(molar ratio of water to rice bran oil 40∶1,amount of lipase 6%,reaction temperature 55℃ and reaction time 7 h),the ratio of hydrolysis can reach 92.54%.

关 键 词：米糠油 油脂 水解率 酶解条件 脂肪酶 酶用量 水解方法 摩尔比 反应温度 甘油 

分 类 号：TQ645.6[化学工程—精细化工]