豆油脱臭馏出物甲酯化处理的试验研究  

Studies on Methanol Esterification of Soybean Deodirized Sludge

作　　者：樊明涛[1] 吴守一[2] 马海乐[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]江苏大学生物与环境工程学院,江苏镇江212013

出　　处：《西北农业学报》2002年第4期42-45,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：江苏省自然科学基金(BK99112);高等学校博士学科点专项基金(97029901)

摘　　要：以豆油脱臭馏出物为原料利用超临界CO_2提取维生素E,原料的甲酯化处理是重要的步骤之一,甲酯化结果表明,影响甲酯化的主要因素是甲醇与豆油脱臭馏出物的重量比例、酯化温度、酯化时间,而催化剂硫酸浓度的影响较小,最佳酯化因素组合是甲醇与豆油脱臭馏出物的重量比为0.6、硫酸浓度1％、酯化温度80℃、酯化时间60min,酯化率可达75.59％。而影响维生素E保存率的主要因素是酯化时间、酯化温度,甲醇与豆油脱臭馏出物的重量比例,硫酸浓度影响较小,在酯化过程中,维生素E的保存率最好可以达到95.82％。Methanol esterification is one of the most important steps in the process of natural vitamin E extraction using supercritical carbon dioxide from soybean deodorized sludge (SDS) , the esterification results showed that the important factors affecting the esterification ratio were the weight ratio of methanol and SDS, temperature and esterification time, sulfuric acid concentration had little influence , the best factor combination was that the weight ratio of methanol and SDS was 0. 6, sulfuric acid 1%, temperature 80℃ and time 60 min, at this conditions, the highest esterification was 75. 59%. As to vitamin E maintenance, the most important factors were esterification temperature and time, the weight ratio of methanol and SDS, sulfuric acid concentration had minor affect. During esterification, 95. 82% of vitamin E can be kept.

关 键 词：豆油脱臭馏出物 甲酯化处理 试验研究 酯化率 维生素E保存率 

分 类 号：TQ466.5[化学工程—制药化工]