奇亚籽油脂肪酸乙酯的制备工艺研究  

Preparation of fatty acid ethyl ester from chia seed oil

作　　者：马芸[1] 姚宏燕 杨成 沈晓芳[1] MA Yun;YAO Hongyan;YANG Cheng;SHEN Xiaofang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2021年第12期95-98,135,共5页China Oils and Fats

基　　金：国家重点研发计划(2018YFC1602300)。

摘　　要：以奇亚籽油为原料,采用碱催化法制备奇亚籽油脂肪酸乙酯。对比甲醇钠、乙醇钠和氢氧化钠的催化效果,并通过单因素实验和正交实验优化奇亚籽油脂肪酸乙酯制备的工艺参数。结果表明:采用氢氧化钠为催化剂,乙酯含量和得率均最高;当酯交换温度为80℃、酯交换时间为1.5 h、醇油摩尔比为9∶1、氢氧化钠用量为油质量的0.6%时,奇亚籽油脂肪酸乙酯含量可达到89.01%。The fatty acid ethyl ester was prepared by alkali catalysis from chia seed oil. The catalytic effects of sodium methoxide, sodium ethoxide and NaOH were evaluated, then the preparation conditions of fatty acid ethyl ester were optimized by single factor experiment and orthogonal experiment. The results showed that the conversion rate and yield of fatty acid ethyl ester were the highest using NaOH as catalyst, and the optimal preparation conditions were obtained as follows: transesterification temperature 80℃, transesterification time 1.5 h, molar ratio of anhydrous ethanol to chia seed oil 9∶1, and the dosage of NaOH 0.6%(based on the oil mass). Under these conditions, the conversion rate of the chia seed oil fatty acid ethyl ester could reach 89.01%.

关 键 词：奇亚籽油 脂肪酸乙酯 乙酯化 碱催化法 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ645[轻工技术与工程—食品科学与工程]