甜杏仁油乙酯的制备工艺研究  

Study on Ethyl Esterification of Sweet Almond Oil

作　　者：杨海燕[1] 吕从锦[1] 侯伟伟[1] 陈小华[1] 段磊[1] 鲁蒙[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2011年第9期40-42,共3页Food Research and Development

基　　金：新疆维吾尔自治区科技支疆计划(200891105)

摘　　要：研究碱催化法制备甜杏仁油乙酯的影响因素,在单因素实验的基础上,通过正交试验设计和分析来优化工艺参数。经优化后最佳参数为:反应温度为75℃,反应时间为120 min,醇油比为8∶1,催化剂添加量为1.0%,甜杏仁油的酯化率为94.73%。The factors affecting the preparation of sweet almond oil ethyl by alkaline catalyst were studied in this paper,based on the single factor experiments,the orthogonal experiment was used to optimize the technics conditions.The best technics conditions after optimization were： the reaction temperature 75 ℃,the reaction time 120 min,the alcohol oil ratio 8∶1,the catalyst amount 1.0 %.Based on which,the esterification ratio of sweet almond oil was 94.73 %.

关 键 词：甜杏仁油 甜杏仁油乙酯 乙酯化 酯化率 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]