化学酯化植物油的理化性质

F. Aslam, S. Iqbal, Hafiza Bushra T ariq, Muhammad Imran, M. Rebezov, V. Chumakov, Nadezhda Kenijz, M. Shariati
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引用次数: 1

摘要

酯化反应是部分氢化反应的一种替代方法,有助于制造具有各种熔融性能的产品。当该工艺应用于不同的植物油混合物时,脂肪酸在三甘油酯之间和内部发生再分配,从而改变了植物油混合物的物理性质,特别是熔融特性。在化学酯化过程中,从当地工业(巴基斯坦费萨拉巴德联合工业)获得未精炼的植物油(大豆油和棉籽油)。以25%的添加量(w/w),分别以不同的比例(100%:0%、75%:25%、50%:50%、25%:75%、0%:100%)制备了从100%大豆油到100%棉籽油的不同混合物。将混合油部分(500mL)中和并干燥。在化学酯化反应中,以甲醇钠为催化剂。在反应结束时,加入柠檬酸溶液使催化剂失活并停止反应,最后加入温水(70-80℃)。将酯化油加热至110℃,与漂白土混合,对酯化油进行过滤和冷却。在间隔0、15和30天进行最终产品的物理化学性质(折射率、比重、颜色、熔点、游离脂肪酸、碘值、过氧化值、皂化值和酸败度)和感官评价(外观、气味和总体可接受性)。结果表明,随着时间的推移,样品的折射率、比重、颜色、熔点、游离脂肪酸值、过氧化值和皂化值均呈上升趋势,碘值呈下降趋势。进一步研究表明,贮藏对其色泽、熔点、游离脂肪酸值、碘值、过氧化值和皂化值均有显著影响。存储对比重和折射率等参数的影响不显著。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PHYSICOCHEMICAL PROPERTIES OF CHEMICALLY INTERESTERIFIED VEGETABLE OILS
Interesterification is an alternative to partial hydrogenation that helps to manufacture products of a variety of melting properties. When the process is applied to different blends of vegetable oils, redistribution of fatty acids between and within triacyglycerol occurs that changes the physical properties especially the melting characteristics of the vegetable oil blends. For chemical interesterification process, unrefined vegetable oils (soybean oil and cottonseed oils) were obtained from the local industry (United Industries Faisalabad, Pakistan). Different blends of soybean and cottonseed oils were prepared ranging from 100% soybean oil to 100% cottonseed oil in 25% increments (w/w) with different ratios of (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) respectively. The blended oil portions (500mL) were neutralized and dried. For chemical interesterification sodium methoxide was used as catalyst. At the end of reaction, the catalyst was inactivated and reaction was stopped by the addition of citric acid solution and at the end by the addition of warm water (70-80°C). Interesterified oils were bleached by heating them to 110°C and mixing with bleaching earth and then the hot interesterified oils were filtered and cooled. Physico-chemical properties (refractive index, specific gravity, colour, melting point, free fatty acids, iodine value, peroxide value, saponification value and rancidity) and sensory evaluation (appearance, odor and overall acceptability) of the final product was conducted at 0, 15 and 30 days of interval. The results revealed that refractive index, specific gravity, color, melting point, free fatty acids value, peroxide value and saponification value increased while iodine value decreased with the passage of time. Further studies showed that storage had a highly significant effect on color, melting point, free fatty acids value, iodine value, peroxide value and saponification value. The effect of storage was non-significant for parameters like specific gravity and refractive index.
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