大豆油脱臭馏出物连续酶法甲酯化工艺研究  

Continuous enzymatic methyl esterification of soybean oil deodorizer distillate

作　　者：唐年初[1] 裘爱泳[1] 姚专[2] 

机构地区：[1]江南大学食品学院 [2]国家粮食储备局无锡科学研究设计院,江苏省无锡市惠河路186号214036

出　　处：《中国油脂》2007年第11期62-65,共4页China Oils and Fats

摘　　要：采用连续酶法研究大豆油脱臭馏出物甲酯化的工艺。对反应条件进行单因素分析和正交实验,确定了反应的最佳工艺参数。实验结果表明,影响转化率的主要因素是底物比,其次分别是反应温度和进料速度与酶柱高比。最佳甲酯化工艺条件为:酸醇比1∶2,进料速度与酶柱高比值0.075 mL/(min.cm),反应温度55℃,该条件下转化率达90.87%。Methyl esterification of soybean oil deodorizer distillate catalyzed by a nonspecific lipase was investigated. The conversion of fatty acids to methyl esters was optimized by using a statistical design. Through the single factor experiment and the orthogonal experiment, the reaction conditions were optimized.The results showed that the influence order to the conversion of fatty acid was the substrates ratio, the reaction temperature and the ratio of the input speed to enzyme column height.The best conditions of methyl esterification were as follows： temperature 55℃, ratio of fatty acid to methanol 1： 2, ratio of the input speed to enzyme column height 0.075 mL/（min·cm）. The conversion rate was 90.87% under the best conditions.

关 键 词：大豆油 脱臭馏出物 酶法连续甲酯化 脂肪酶 维生素E 

分 类 号：TQ645.9[化学工程—精细化工]