花椒籽油降酸方法的研究  

Study on De-acidification Methods for Zanthoxylum bungeanum Seed Oil

作　　者：张剑[1] 王煊军[1] 

机构地区：[1]第二炮兵工程大学,陕西西安710025

出　　处：《安徽农业科学》2012年第11期6488-6489,6528,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(50976125);第二炮兵工程大学创新性研究项目(ZDXKBQB17)

摘　　要：[目的]对花椒籽油的2种降酸方法进行了研究,考察不同因素对花椒籽油降酸的影响。[方法]以高酸值花椒籽油为原料,采用萃取和酯化2种方法对其进行降酸处理。采用单因素试验,研究了醇油摩尔比、反应时间、反应温度、催化剂等因素对降酸效果的影响。[结果]对于花椒籽毛油的降酸,酯化降酸的效果明显优于萃取降酸,通过一次降酸可使花椒籽油的酸值低于2 mgKOH/g。[结论]对于合成生物柴油的要求而言,萃取作为花椒籽油的降酸方法效果还不够理想;采用酯化反应降酸,醇油比越大,酸值降低越多,同时,催化剂浓度、反应温度和反应时间对酯化效果影响较为显著。[Objective]The aim was to study two de-acidification methods for Z.bungeanum seed oil（ZSO） and investigate the effect of different factors on de-acidification of Z.bungeanum.[Methods]Taking ZSO with high-acid value as raw material,and it was deacidified by extraction and esterification.Using single factor experiment,the effects of molar ratio of methanol/oil,reaction time,reaction temperature and catalyst on de-acidification effects were studied.[Result]The esterification on de-acidification was better than extraction for ZSO,and the acid value can be reduced to 2 mgKOH/g by one time.[Conclusion]For the demand of biodiesel synthesis,the extraction effect for ZSO is not ideal;and using esterification on de-acidification,the higher the ratio of methanol/oil,the more reduction the acid value,at the same time,the effect of catalyst concentration,reaction temperature and reaction time on esterification is more remarkable.

关 键 词：花椒籽油 萃取 酯化 酸值 

分 类 号：S565[农业科学—作物学] S609.9