超声波对红花籽油甲酯化影响研究  

Study on influence of ultrasonic on methyl esterification of safflower seed oil

作　　者：冯棋琴[1] 胡爱军[2] 

机构地区：[1]海南医学院,海南海口571199 [2]天津科技大学,天津300457

出　　处：《粮食与油脂》2014年第8期33-35,共3页Cereals & Oils

基　　金：国家十一五科技支撑计划项目(2006BAD27B03)

摘　　要：以红花籽油(经GC–MS分析含亚油酸80.17%)为原料,以亚油酸甲酯转化率为考察指标。采用超声波促进红花籽油的甲酯化反应,研究了超声功率、超声时间、碱用量、温度对甲酯化率的影响,经过试验确定最佳工艺条件为:240 W,时间20 min,KOH–甲醇∶油(mL/g)7.5∶1,温度40℃,亚油酸甲酯转化率为92.29%。conversion of methyl linoleiate was toor as the research index,the methyl esterification of safflower seed oil containing 80.17% linoleic acid by GC-MS was investigated. Ultrasonic was used in the test and the ultrasonic power,ultrasonic time,reaction temperature and dosage of KOH-methanol were optimized by experiments.The results showed that ultrasonic power 240 W,time 20 min,KOH-methanol∶oil（mL/g）7.5∶1,temperature 40 ℃,the conversion of methyl linoleiate was 92.29%.

关 键 词：超声波 红花籽油 甲酯化 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]