摘要
以棕榈油为原料,将超声技术应用于棕榈油水解,研究反应温度、反应时间、氢氧化钾添加量、超声功率等关键因素对棕榈油超声辅助水解的影响,结果表明,在超声作用下,较低的氢氧化钠添加量和低温反应即可达到非超声高氢氧化钠添加量和高温反应后水解液的酸值;超声辅助水解反应40 min的水解液酸值比非超声辅助水解反应50 min的酸值还要提高27%:当超声功率小于500 W时,随超声功率的增大,酸值明显提高,但当超声功率大于500 W时,超声功率对酸值的影响不明显。正交试验结果表明,棕榈油水解的适宜反应条件为:反应温度50℃、氢氧化钾添加量50%、反应时间50 min、超声功率600 W。此条件下棕榈油水解液酸值在180 mg KOH/g以上。由此说明,超声不仅可降低棕榈油水解反应温度,缩短反应时间,而且可减少氢氧化钠的添加量,在相同条件下水解反应,超声法可比非超声法得到的水解液酸值大。
With pail oil as raw material,ultrasonic technology was applied in its hydrolysis.Effects of some key factors on ultrasonic-assisted hydrolysis of palm oil were investigated,including reaction temperature,time,potassium hydroxide dosage and ultrasonic power.The experimental results indicated that ultrasonic hydrolysis with low potassium hydroxide dosage or reaction temperature could get to the same acidity value as that given by non-ultrasonic hydrolysis with high potassium hydroxide dosage or reaction temperature.The acidity value of the hydrolysate with ultrasound for 40 min was increased by 27%compared to that without ultrasound for 50 min.When ultrasonic power was below 500 W,the acidity value increased with the increase of ultrasonic power,however ultrasonic power did not change the acidity value evidently when it was over 500 W.The optimal reaction conditions of palm oil hydrolysis were obtained by orthogonal experiment as follows:reaction temperature was 50℃,potassium hydroxide dosage was 50%,reaction time was 50 min,ultrasonic power was 600 W.Under these conditions,the acidity value was more than 180 mg KOH/g.So it was concluded that ultrasound could not only decrease reaction temperature and time of palm oil hydrolysis,but also decrease potassium hydroxide dosage.At the same conditions of hydrolysis,ultrasonic hydrolysis gave a higher acidity value than the hydrolysis without ultrasound.
作者
洪育春
王洪国
胡爱军
郑捷
曲莹
HONG Yu-chun;WANG Hong-guo;HU Ai-jun;ZHENG Jie;QU Ying(Tianjin Food Safety Inspection Technology Institute,Tianjin 300308,China;College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Longwei Grain and Oil Industrial Co.,Ltd.,Tianjin 300461,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第8期88-92,共5页
Food Research and Development
关键词
棕榈油
超声波
脂肪酸
水解
酸值
palm oil
ultrasonic
fatty acid
hydrolysis
acidity value
