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Position: Home > Articles > Study on New Production Technics of Monostearin FOOD SCIENCE 2007,28 (12) 149-152

单硬脂酸甘油酯生产新工艺

作  者:
郭磊;高荫榆;谢何融;雷占兰
单  位:
南昌大学食品科学与技术国家重点实验室生物质转化教育部工程研究中心
关键词:
生物柴油;副产物;粗甘油;中心组合;单硬脂酸甘油酯
摘  要:
从降低生物柴油的成本和综合利用副产物甘油的角度出发,利用其副产物75%粗甘油替代纯甘油合成单硬脂酸甘油酯;用乙醇替代苯萃取重结晶;以中心组合设计试验得出最佳的条件。研究表明,最佳工艺条件为:物料比2.8,反应时间1.8h,反应温度240℃。得到的含量为97.97%的高纯度单硬脂酸甘油酯,可作为食品添加剂。
译  名:
Study on New Production Technics of Monostearin
作  者:
GUO Lei,GAO Yin-yu*,XIE He-rong,LEI Zhan-lan (State Key Laboratory of Food Science and Technology, Nanchang University, Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang 330047, China)
关键词:
biodiesel;by-product;raw glycerol;central combination design;monostearin
摘  要:
For decreasing the cost of biodiesel and utilizing the by-product glycerol, as by-product 75% raw glycerol instead of pure glycerol monostearin was synthesized, extracted and recrystalized with glycerol instead of benzene. Central combination design method was applied to design the test. The optimal conditions: the mole ratio 2.8, the reaction temperature 240 ℃ and the reaction time 1.8 h. After leaching and riming with ethanol, monostearate content was 97.97%, which can be used as food additive.

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