超临界CO_2条件下大豆粉末磷脂氢化工艺优化  

Hydrogenation of Soybean Lecithin Power in Supercritical Carbon Dioxide

作　　者：宋玉卿[1,2] 王腾宇[1] 周晓丹[1] 常云鹤[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]吉林工商学院,吉林长春130062

出　　处：《食品科学》2010年第24期218-221,共4页Food Science

基　　金：黑龙江省科技攻关计划项目(GA09B401-3)

摘　　要：为提高大豆粉末磷脂产品的储藏稳定性,对大豆粉末磷脂在CO2超临界状态下的氢化工艺进行深入研究。采用Pd/C作催化剂,无水乙醇与二氯甲烷(1:3,V/V)为溶剂,进行加氢反应。最终确定了最佳工艺条件:催化剂用量4%、反应时间60min、总压力10.5MPa、反应温度70℃、搅拌速度250r/min。所得氢化大豆粉末磷脂的色泽淡黄,碘值27.81gI2/100g,稳定性较好。In order to improve the storage stability of soybean lecithin, the hydrogenation of soybean lecithin powder at the condition of supercritical carbon dioxide was performed. The hydrogenation reaction was conducted by using Pd/C as the catalyst, aqueous ethanol and dichloromethane （1：3, V/V） as the reaction solvent. The optimal hydrogenation processing conditions were explored to be catalyst amount of 4%, reaction temperature of 70 ℃, reaction time of 60 min, stirring speed of 250 r/min and reaction pressure of 10.5 MPa. The hydrogenated lecithin was light yellow, and its iodine value was 27.81 g I2/100 g. Meanwhile, the hydrogenated lecithin had better storage stability.

关 键 词：超临界 粉末磷脂 储藏稳定性 氢化 碘值 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]