食品科学 ›› 2005, Vol. 26 ›› Issue (6): 94-98.

• 基础研究 • 上一篇    下一篇

超声波技术与PTC在椰子油水解反应中的应用研究

 刘元法, 王兴国, 金青哲, 权中华   

  1. 江南大学食品学院
  • 出版日期:2005-06-15 发布日期:2011-09-19

Applications of Ultrasound and PTC in Hydrolysis of Coconut Oil

 LIU  Yuan-Fa, WANG  Xing-Guo, JIN  Qing-Zhe, QUAN  Zhong-Hua   

  1. School of Food Science and Technology, Southern Yangtze University
  • Online:2005-06-15 Published:2011-09-19

摘要: 油脂的水解是油与水两相接触的反应,增大油水的互溶性,即使油脂获得更多的反应所需的•O、•OH、•O2H等自由基是水解的关键。采用20kHz的超声波,0.52A的换能器电流,40%的相转移催化剂(CTAB),50min的水解时间,能够使反应体系呈微乳性状,水解率能达到95%,相比于常规水解超声波水解在时间、水解率、能耗等方面有着巨大的优势。

关键词: 超声波, 相转移催化剂, 椰子油, 水解

Abstract: The hydrolysis of oils and fats is a reaction of two different phase. So it is the essential factor to produce more free radicals, such as•O, •OH, •O2H, to the reaction. From the results of this research, we can get the following conclusion: 95% hydrolysis rate can be reached for the coconut oil reaction system. The conditions for reaction are: frequency, 20kHz; current of energy transfer,0.52A;quantity of CTAB added, 40% of oil phase; reaction time, 50min. Under this condition, the reaction system exhibit properties like microemulsion. The reaction time and efficiency are improved greatly by contrast to normal hydrolysis methods.

Key words: ultrasound, phase transfer agent, coconut oil, hydrolysis