响应面分析法优化天然大豆油制备淀粉酯工艺  

Optimization of Analysis Technique of Starch Fatty Acid Eaters via Response Surface Methodology

作　　者：赵伟学[1] 郑为完[1] 吴姣[1] 林红辉[1] 李春莉[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2007年第10期176-179,共4页Food Science

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：以天然大豆油和玉米淀粉为原料制备了具有两亲性的新型表面活性剂——淀粉脂肪酸酯。利用响应面软件设计试验,并建立数学模型,在分析各个因素的显著性和交互作用后,得出酯化反应的最佳条件:反应时间11.6h,反应温度56.3℃,催化剂1.14%,物料比(淀粉:脂肪酸甲酯)1:1.4(W/W)。所得产品取代度是0.10683。A new kind of surfactant, i.e. starch fatty acid esters, was prepared with nature soybean oil and starch as raw materials in this paper. The reaction conditions were studied with response surface methodology design. A reaction model and the optimum conditions were got as the results. The optimum synthesis conditions were as follows： the reaction time of 11.6 h, reaction temperature of 56.3 ℃, catalyst of 1.14% and ratio of starch to fatty acid methyl esters of 1：14（W/W）. The substitute degree of product was up to 0.10683.

关 键 词：淀粉脂肪酸酯 合成 响应面 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]