华山松籽油脂肪酸乙酯化工艺研究  

Study on ethyl esterification of fatty acids of pinus armandi Franch seed oil

作　　者：慕鸿雁[1] 裘爱泳[2] 赵梅[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]江南大学食品学院,江苏无锡214122

出　　处：《粮食与油脂》2008年第6期17-19,共3页Cereals & Oils

摘　　要：以华山松籽油为原料,无水乙醇为溶剂,在碱性催化剂作用下,对其中脂肪酸进行乙酯化工艺研究,通过单因素试验和正交试验确定乙酯化最佳工艺条件为:反应物料摩尔比(华山松籽油/无水乙醇)1:6,反应时间4 h,反应温度75℃,催化剂浓度0.4%,该工艺乙酯得率为96.01%。In this article, pinus armandi Franch seed oil was used as the material for fatty acids esterificatlon with ethyl alcohol as solvent, alkaline as catalyst. By single factor test and orthogonal test the optimum processing parameters were obtained as follows：reactant mol ratio （pinus armandi Franch seed oil/absolute alcohol） 1 ： 6, reaction time 4 hr, temperature75 ℃, the content of al- kaline catalyst 0.4%. The yield of ethyl esters was 96.01%.

关 键 词：华山松籽油 脂肪酸 乙酯化 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]