固体超强酸催化大豆油和大豆油脂肪酸酯化与酯交换制备单甘酯的研究  

Production of monoacylglycerols by esterification and transesterification of soybean oil and soybean oil fatty acid catalyzed by solid super acid

作　　者：张震[1] 曹茜[1] 汪勇[1] 马顺[1] 王丽丽[1] 唐书泽[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《中国油脂》2013年第10期48-51,共4页China Oils and Fats

基　　金："十二五"农村领域国家科技计划课题(2011BAD02B04);粤港关键领域重点突破项目(2009A020700003);广东省教育部产学研结合项目(2012B091100035)

摘　　要：采用固体超强酸催化大豆油和大豆油脂肪酸与甘油酯化和酯交换制备单甘酯,通过二级分子蒸馏纯化单甘酯。通过响应面优化得到的最佳条件为:大豆油30.0 g,大豆油脂肪酸20.0 g,反应温度200℃,固体超强酸催化剂添加量0.26%(占大豆油和大豆油脂肪酸质量),甘油添加量12.66g和反应时间4.81 h。在最佳条件下,反应得到的甘油酯混合物中,单甘酯含量达到69.82%。甘油酯混合物在Ⅰ级135℃分子蒸馏除去游离脂肪酸和甘油,在Ⅱ级185℃分子蒸馏蒸出单甘酯,得到产品中单甘酯含量为96.54%。Monoacylglycerols （MAGs） were produced by esterification and transesterification of soybean oil fatty acid and soybean oil with glycerol catalyzed by solid super acid, and two - stage molecular distil- lation were introduced to purify MAGs from the reaction mixture. The optimal conditions for production of MAGs were obtained by response surface methodology as follows： soybean oil 30. 0 g, soybean oil fatty acid 20.0 g, reaction temperature 200 ℃, solid super acid dosage 0.26% （based on the masses of soy- bean oil and soybean oil fatty acid）, glycerol amount 12.66 g, reaction time 4. 81 h. Under the optimal conditions, the content of MAGs in the glycerides mixture reached 69.82%. The free fatty acid and glyc- erol in the glycerides mixture were removed by molecular distillation at 135℃ in the first stage, and MAGs with a purity of 96.54% were obtained by molecular distillation at 185 ℃ in the second stage.

关 键 词：大豆油 大豆油脂肪酸 固体超强酸 单甘酯 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]