肉豆蔻醇硬脂酸酯的合成工艺研究  

Study on Synthesis Process of Nutmeg Alcohol Stearate

作　　者：刘兴稳 黄红 陈莹 王龙耀[2] 张文龙 LIU Xingwen;HUANG Hong;CHENG Ying;WANG Longyao;ZHANG Wenlong(Jiangsu Jinqiao Oleo Technology Co.,Ltd.,Nantong 226000,China;Changzhou University,Changzhou 213164,China)

机构地区：[1]江苏金桥油脂科技有限公司,江苏南通226000 [2]常州大学,江苏常州213164

出　　处：《化工技术与开发》2024年第5期46-48,94,共4页Technology & Development of Chemical Industry

摘　　要：以肉豆蔻醇和硬脂酸为原料,采用直接酯化法制备了肉豆蔻醇硬脂酸酯。研究了催化剂种类、催化剂用量、酸醇摩尔比、反应温度、反应时间等因素对肉豆蔻醇硬脂酸酯含量的影响。结果表明,以纳米氧化锌为催化剂,催化剂添加量为0.4%,酸醇摩尔比为1∶1.3,反应温度为210℃,反应时间为8h时,可获得较高的酯化转换率,肉豆蔻醇硬脂酸酯的含量达到99.4%。In order to obtain high-quality nutmeg alcohol stearate,nutmeg alcohol and stearic acid were used as raw materials.The direct esterification method was used to study the effects of catalyst selection,catalyst dosage,acid alcohol molar ratio,reaction temperature,reaction time and other factors on the content of nutmeg alcohol stearate.The results showed that applied nano zinc oxide as a catalyst,with a catalyst addition of 0.4%,molar ratio of acid to alcohol was 1:1.3,reaction temperature of 210℃,reaction time of 8h,a high esterification conversion rate could be achieved.The content of nutmeg alcohol stearate was 99.4%.

关 键 词：酯化反应 工艺研究 肉豆蔻醇硬脂酸酯 

分 类 号：TQ225.24[化学工程—有机化工]