三种微藻油及其生物柴油氧化稳定性分析  

Oxidation stabilities of oil and its biodiesel prepared from three microalgaes

作　　者：孙协军[1] 赵倩[1] 李秀霞[1] 冯彦博[1] 李佳伟[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《渤海大学学报（自然科学版）》2015年第3期235-241,共7页Journal of Bohai University:Natural Science Edition

基　　金：中国博士后科学基金面上资助项目(No:20090460422)

摘　　要：对盐藻油、小球藻油和螺旋藻油3种微藻油及其生物柴油进行氧化稳定性研究.结果表明,3种微藻油的过氧化值和酸价随着加热温度和时间的增加而增加,随着加热时间延长,盐藻生物柴油的过氧化值逐渐增加,酸价在前4 d略有增加,黏度呈逐渐上升的趋势;抗氧化剂对盐藻油的氧化作用有一定的抑制作用,脂肪酸甲酯分析结果表明,110℃加热过程中,盐藻生物柴油的亚麻酸甲酯含量逐渐降低,其它脂肪酸甲酯含量变化较小.Oxidation stabilities of oil and its biodiesel of D.Salina, Chlorella, and Spirulina were investiga-ted respectively.The results showed that the peroxide value and acid value increased with the increasing of heat-ing temperature, with the heating temperature prolonged, peroxide value of D.Salina biodiesel increased gradu-ally, acid value increased slightly in the first 4 days, and viscosity increased slowly; and anti-oxidants had some inhibiting effects on oxidation of D.Salina oil, the analysis of fatty acid methyl ester showed that linolenic acid methyl ester content of D.Salina biodiesel decreased during heating process at 110℃, and there were small changes of the content of other acid methyl esters.

关 键 词：微藻油 生物柴油 氧化稳定性 抗氧化剂 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]