红花籽油醇解乙酯化工艺优化  

Optimization of preparation conditions of fatty acid ethyl esters from safflower seed oil by ethanolysis

作　　者：李江[1] 单幸福 刘发义 沈俊平 

机构地区：[1]国家海洋局第一海洋研究所,青岛266061 [2]青岛澳海生物有限公司,青岛266101

出　　处：《食品科技》2017年第10期185-188,195,共5页Food Science and Technology

基　　金：中央级公益性科研院所基本科研业务费专项资金项目(2014T09)

摘　　要：通过对红花籽油乙醇解反应制备脂肪酸乙酯的工艺进行优化,以提高酯化效率。研究了搅拌方式、醇油摩尔比、反应温度以及酯化次数对红花籽油乙酯化效果的影响,并确定优化后的单因素反应条件为:酒精与红花籽油的摩尔比为6.0:1,反应温度20℃左右,搅拌方式为快速搅拌10 min后静置过夜,酯化反应一次。与现有工艺相比,优化后的工艺能够有效地节约能源、降低生产成本。In order to improve ethanolysis efficiency, the preparation conditions of fatty acid ethyl esters from safflower seed oil by ethanolysis was optimized. The effects of agitation mode, molar ratio of ethanol to oil, temperature and reaction times on ethanolysis were determined. By the single factor experiment, the optimal reaction conditions for once ethanolysis reaction were determined as follows： molar ratio of ethanol to oil 6.0：1, temperature 20 ~C, rapid-agitation 10 min then standing overnight. After optimization, preparation conditions of fatty acid ethyl esters from safflower seed oil can improve ethanolysis efficiency and reduce cost of production.

关 键 词：脂肪酸乙酯 红花籽油 醇解 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ641[轻工技术与工程—食品科学与工程]