响应面法优化叶黄素酯皂化工艺及其动力学特性  

Optimized technology and kinetic characteristics of saponification of lutein esters by response surface methodology

作　　者：马空军[1] 潘言亮[2] 张卫红[1] 高超[1] 徐素梅[1] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046 [2]新疆大学应用化学研究所,乌鲁木齐830046

出　　处：《食品科技》2015年第10期197-201,共5页Food Science and Technology

基　　金：国家自然科学基金项目(21166023);新疆自治区重点技术创新项目

摘　　要：以叶黄素酯为皂化反应原料,应用薄层分析法计算皂化率,采用响应面法对万寿菊花中叶黄素酯皂化反应的工艺进行优化,确定叶黄素酯皂化的适宜操作条件,并研究了其皂化反应动力学特性。结果表明:皂化最佳工艺为叶黄素酯2.0 g,C2H5OH用量为31.3 m L,皂化温度为60℃,KOH固体用量为2.1 g,皂化时间为4 h,叶黄素酯的平均皂化率为78.4%;皂化反应总级数为2级,对叶黄素酯为2级,对KOH反应级数为0,建立叶黄素酯皂化反应动力学方程。Lutein esters were used as raw materials to optimize the saponification of lutein esters from marigold flowers by response surface analysis and thin layer chromatography method. The proper conditions for the saponification of lutein esters from marigold were determined, the kinetic characteristics of saponification were studied. The result showed that the optimal saponification parameters were lutein esters in marigold amount of 2.0 g, ethanol amount of 31.3 mL as the best saponification solvents, saponification temperature of 60 ~C, solid potassium hydroxide amount of 2.1 g and saponification time of 4 hours. Under the optimal conditions, the average saponification rate of lutein esters reached 78.4%. The total order of spaonification reaction was two under the experimental conditions, the reaction was two order for lutein esters and zero order for NaOH. The kinetic expression of the spaonification reaction for saponification of lutein esters was proposed.

关 键 词：叶黄素酯 皂化反应 动力学 

分 类 号：TS201.4[轻工技术与工程—食品科学]