α-亚麻酸乙酯纯化工艺研究  

Purification technology of α-ethyl linolenate

作　　者：王振[1] 胡淑珍[1] 闫雪峰[1] 任嘉嘉[1] 潘盈伟[1] 曹永政[1] 

机构地区：[1]中国农业机械化科学研究院油脂装备设计研究所,北京100083

出　　处：《食品科技》2013年第10期194-197,共4页Food Science and Technology

摘　　要：采用冷冻结晶法对以亚麻油为原料制备的α-亚麻酸乙酯进行了纯化,以α-亚麻酸乙酯含量为考察指标,利用单因素实验考察了冷冻温度和纯化时间对α-亚麻酸乙酯的纯化效果。结果表明冷冻结晶纯化的最佳温度和时间分别为-30℃和20 h。进一步采用2种不同的降温方法纯化α-亚麻酸乙酯,发现梯度降温可以提高α-亚麻酸乙酯的产率。The α-ethyl linolenate prepared with linseed oil was purified by means of freezing crystallization, whose effects were investigated by single-factor experiments on freezing temperature and purification time based on the content of α-ethyl linolenate. The results showed the optimum freezing crystallization temperature and time were -30 ℃ and 20 h respectively. The gradient reduction of temperature for a-ethyl linolenate purification could increase the yield on the basis of further investigations on the two different ways for the realization of decreased temperature.

关 键 词：Α-亚麻酸乙酯 纯化 冷冻结晶 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]