牡丹籽油乙酯化处理优化研究
目的 优化牡丹籽油乙酯化处理的工艺条件。方法 利用油脂醇解法对牡丹籽油进行乙酯化, 单因素实验和响应面实验相结合, 以混合脂肪酸乙酯得率为响应值, 对乙酯化过程中催化剂种类(NaOH和KOH)、催化剂浓度、反应时间、反应温度、物料比、醇水比6个因素进行分析, 优化得到牡丹籽油的最佳乙酯化条件。结果 催化剂选用KOH。最佳乙酯化条件为: 物料比4.3:1, 反应时间50.88 min, 催化剂浓度1.45 mol/L, 反应温度74.78 ℃, 牡丹籽油乙酯化得率预测值为85.09%, 实际值为84.06%。结论 该条件能有效进行乙酯化, 为牡丹籽油开发利用提供了理论基础。
Objective To optimize the technological conditions of ethyl esterification of peony seed oil. Methods The peony seed oil was esterified by alcohol hydrolysis. The single factor experiment and response surface experiment were combined, and the yield of mixed fatty acid ethyl ester was used as the response value. Six factors, such as ethyl ester type catalyst (NaOH and KOH), catalyst concentration, reaction time, reaction temperature, material ratio were analyzed to optimize the optimal ethylation conditions for peony seed oil. Results Catalyst was KOH. The optimal conditions of etherification of peony seed oil were as follows: solid-liquid ratio was 4.3:1, reaction time was 50.88 min, catalyst concentration was 1.45 mol/L, and reaction temperature was 74.78 ℃. The predicted and actual esterification rate of peony seed oil was 85.09% and 84.06%, respectively. Conclusion This condition can effectively carry out ethyl esterification, which provides a theoretical basis for the development and utilization of peony seed oil.
标题：牡丹籽油乙酯化处理优化研究
英文标题：Optimization of ethyl esterification of peony seed oil
作者：
蒋丹丹 齐鲁工业大学(山东省科学院)食品科学与工程学院
赵悦菡 齐鲁工业大学(山东省科学院)食品科学与工程学院
侯召华 齐鲁工业大学(山东省科学院)食品科学与工程学院
中文关键词:牡丹籽油,乙酯化,油脂醇解法,混合脂肪酸乙酯,响应面法,
英文关键词:peony seed oil,ethyl ester,oil alcoholysis method,mixed fatty acid ethyl ester,response surface methodology,
发表日期：2019-05-17
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