椰子油为原料酶法制备脂肪酸甲酯  

Preparation of fatty acid methyl esters from coconut oil by an enzymic method

作　　者：高伯良[1] 聂开立[1] 王芳[1] 邓利[1] 谭天伟[1] 

机构地区：[1]北京化工大学北京市生物加工过程重点实验室,北京100029

出　　处：《北京化工大学学报（自然科学版）》2010年第1期93-97,共5页Journal of Beijing University of Chemical Technology(Natural Science Edition)

基　　金：国家"863"计划(2002AA514030);国家自然科学基金(20176002)

摘　　要：以椰子油为原料利用固定化Candida antarctica sp.99-125脂肪酶转酯化制备了脂肪酸甲酯。分析了椰子油的脂肪酸组成,并测定了椰子油平均分子量,考查了关键因素对反应的影响及反应历程。实验结果表明:椰子油平均分子量为655.27;最优反应条件为:酶最小加入量为20%,水加入量为15%,正己烷加入量为4mL/2 g椰子油。此反应条件下原料油转化率达到90%。Fatty acid methyl esters have been prepared from coconut oil using immobilized Candida antarctica sp. 99-125 lipase. The fatty acid composition of the coconut oil was also analysed. The key factors influencing the transesterification reaction and the reaction mechanism were investigated. The average molecular weight of fatty acid methyl esters obtained was 655.27 and the optimum conditions were found to be： enzyme dosage of 20% （mass fraction based on oil） ; water dosage of 15% （mass fraction based on oil） ; hexane, 4 mL/2 g oil. A transesterification yield of 90% can be obtained under the optimum conditions.

关 键 词：椰子油 固定化脂肪酶 转酯化反应 甲酯 

分 类 号：TQ225.24[化学工程—有机化工]