超临界CO_2状态下米糠油加氢反应的研究  

Study on hydrogenation of rice bran oil under supercritical CO_2 state

作　　者：于坤红 常云鹤[2] 庞桂灵 贾庆胜 于殿宇[2] 

机构地区：[1]北大荒丰威食品有限公司,哈尔滨150060 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《粮食与食品工业》2010年第3期17-20,共4页Cereal & Food Industry

基　　金：国家科技支撑计划课题:食用油质量安全控制技术研究与产业化示范(2009BADB9B08)

摘　　要：在CO2超临界状态下,采用Pd/C做催化剂,对三级米糠油进行氢化反应研究,确定了最佳工艺条件:催化剂用量0.07%,反应时间40 min,温度75℃,总压力7.5 MPa,搅拌速度200 r/min。在此条件下,所得氢化米糠油的碘值为53.2 g/100 g,产品颜色为乳白色,免去了油脂脱色步骤,保留了原有的营养物质,成品中反式脂肪酸含量低,使其成为优质的人造奶油基料。Under the condition of supercritical CO2, using Pd/C as catalyst, the hydrogenation process of the grade III of rice bran oil was studied. The optimum conditions are determined： the amount of catalyst 0.07%, the reaction time 40 minutes, the reaction temperature 75 ℃, the total pressure 7.5 MPa and the stirring speed 200 r/min. The iodine value of rice bran oil after hydrogenation is 53.2 g/100 g, the product is oyster white, the oil bleaching procedure has been exempted, the intrinsical nutritive substance are retained and the trans fatty acid content is low, so it becomes a high-test base stock of margarine.

关 键 词：米糠油 氢化 超临界CO2 营养物质 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]