中心组合设计优化红花油脂肪酸单甘酯的合成条件  

Optimization of safflower oil fatty acid monoglyceride syn- thesis using central composite design

作　　者：刘少友[1] 甄卫军[2] 李振江[2] 

机构地区：[1]黔东南民族师范高等专科学校,贵州凯里556000 [2]新疆大学化学化工学院,新疆乌鲁木齐830008

出　　处：《食品工业科技》2005年第8期144-146,共3页Science and Technology of Food Industry

基　　金：贵州省教育厅自然科学基金资助项目(黔教科2004222号)

摘　　要：采用中心组合设计法研究了合成红花油脂肪酸单甘酯的三个关键因子:碱催化剂用量wt%、反应温度℃、甘油与红花油的摩尔比对其产率的影响,得到了三因子与单甘酯产率的回归方程以及三因素之间相互作用的响应面图。优化结果表明,碱催化剂用量为0.142%、反应温度194.3℃、甘油与红花油摩尔比3.05时,红花油脂肪酸单甘酯产率可达64.8%,比正交实验结果(62.54%)提高3.6%。The safflower oil fatty acid monoglyceride ester is synthesized with glycerin and safflower oil in the presence of NaOH catalyst by using central composite design ,three key components as base -catalyst consumptions （wt%）, reaction temperature （℃）, the molar ratio of glycerin to safflower oil that affecting monoglyceride ester yield were investigated. And the regression equation and response surface figure from threefactor interaction were presented. The results show that base-catalyst consumptions of 0.142%, reaction temperature at 194.3℃ and the molar ratio of glycerin to safflower oil at 3.05：1 are optimum conditions, a yields of 64.8% was obtained, a 3.6% more than by orthogonal experiment design.

关 键 词：中心组合设计 响应面方法 红花油 单甘酯 合成 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]