大豆低能脂肪的研究与开发  

Research and Development on Soybean Low Energy Fat

作　　者：王腾宇[1] 王玉[1] 王建国[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2009年第6期24-26,共3页The Food Industry

基　　金：黑龙江省科技攻关计划项目:低反式脂肪酸大豆油脂生产关键技术研究与开发;GA09B401-3

摘　　要：以大豆一级油为原料,脂肪酸钾皂为乳化剂,无水碳酸钾为催化剂,进行合成反应。通过单因素和正交试验,确定了最佳反应条件:反应温度130℃,反应时间5h,大豆油酸乙酯与蔗糖摩尔比11:1,乳化剂用量为蔗糖重量的10%,催化剂为总重的4%。在此条件下,得到酯化度为7,产率达到89%以上的蔗糖多酯。Soybean first class oil was chosen as raw material, fatty acid potassium soap was used as emulsifier, anhydrous potassium carbonate was used as catalyst to carry out the synthesis reaction. The optimum conditions were determined through the single factor and orthogonal tests： the reaction temperature was 130℃, the reaction time was 5h, the molar ratio of soybean aethylis oleas and cane sugar was 11：1, and the amount of emulsifier was 10% of the weight of cane sugar, the amount of catalyst was 4% of the gross weight. The degree of esterification was 7, the yield of sucrose esters of polyfatty acid achieved above 89% under the condition.

关 键 词：大豆一级油 大豆油酸乙酯 酯化 蔗糖多酯 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]