Chemical analysis and base-promoted hydrolysis of locally extracted shea nut fat

ChemSearch Journal Pub Date : 2011-01-01 DOI:10.4314/CSJ.V2I1-2

A. Warra, I. Wawata, A. B. Yauri

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引用次数: 6

Abstract

The study was on the chemical analysis and base- promoted hydrolysis of extracted shea nut fat. The local method of extraction of the shea nut oil was employed in comparison with literature report. A simple cold-process alkali hydrolysis of the shea nut oil was used in producing the soap. The chemical analysis of the oil revealed that it had saponification, iodine and acid values of 136.32 ±1.943 mgKOH/g, 50.50 ± 8.023g I2/100g and 14.77 ± 0.065 mgKOH/g respectively. The analytical values obtained were significantly in favour of the utilization of the indigenous shea nut fat for soap production on commercial scale. The pH of the soap was 10.33, which is in agreement with the pH range of 9-11 set by the National Agency for Food and Drug Administration and Control(NAFDAC), due to incomplete alkali hydrolysis resulting from the saponification process. The foam height of the soap was 4.2cm lower than that of Jatropha, sesame and cotton seed soaps analyzed higher than that of Neem, castor and castor superfatted with glycerine soaps. The soap was white and slightly soluble in distilled water. Key words : Shea nut fat, chemical analysis, Saponification, Foam ability and Solubility.

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当地提取的乳木果脂肪的化学分析和碱促水解

对提取的乳木果脂肪进行了化学分析和碱促水解。采用局部提取法提取乳木果油，并与文献报道进行比较。用一种简单的冷法碱水解乳木果油来生产肥皂。化学分析表明，该油的皂化、碘和酸值分别为136.32±1.943 mgKOH/g、50.50±8.023 mgKOH/ 100g和14.77±0.065 mgKOH/g。所获得的分析值明显支持在商业规模上利用当地乳木果脂肪生产肥皂。皂液的pH值为10.33，符合国家食品药品监督管理局(NAFDAC)规定的pH值范围9-11，这是由于皂液皂化过程中碱水解不完全造成的。皂液的泡沫高度比麻疯树、芝麻和棉籽皂液低4.2cm，比印楝、蓖麻和蓖麻过脂甘油皂液高。这种肥皂呈白色，在蒸馏水中微溶。关键词:乳木果脂，化学分析，皂化，泡沫性和溶解度。

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ChemSearch Journal

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