响应面实验优化蒜头果油中神经酸甘油酯皂化工艺  

Optimization of saponification of nervonic acid glyceride from Malania oleifera oil by response surface methodology

作　　者：周琴芬[1] 李杰[2] 谈满良[2] 栾连军[1] 

机构地区：[1]浙江大学药学院,杭州310058 [2]浙江大学苏州工业技术研究院,江苏苏州215163

出　　处：《中国油脂》2016年第8期45-48,共4页China Oils and Fats

摘　　要：以蒜头果油为原料,以神经酸含量为指标,采用单因素实验考察氢氧化钠溶液质量分数、液料比、皂化温度和皂化时间对蒜头果油中神经酸甘油酯皂化的影响,在此基础上采用响应面法进行工艺优化。结果表明:最佳皂化工艺条件为氢氧化钠溶液质量分数25%、液料比1∶1、皂化温度90℃、皂化时间4 h,在此条件下神经酸甘油酯达到最高的皂化效果,皂化液酸解后神经酸含量为396.19 mg/g,与模型预测值412.99 mg/g较为接近,方程拟合良好。Then the saponification conditions were optimized by response surface methodology as follows： mass fraction of NaOH solution 25%, ratio of liquid to solid 1 ： 1, saponification temperature 90 ℃ and saponification time 4 h. Under the optimal conditions, the saponification effect of nervonic acid glyceride was the best, and the content of nervonic acid was 396.19 mg/g, which was close to the predictive value 412.99 mg/g, and the equation fitted well.

关 键 词：蒜头果油 神经酸 响应面法 皂化工艺 

分 类 号：TQ641[化学工程—精细化工]