FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 12-15.doi: 10.7506/spkx1002-6630-201308003

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Preparation of Conjugated Linoleic Acid glyceride by direct esterification under the condition of subcritical water

WANG Xue,LI Wan-zhen,SONG Peng,LIU Xin,YU Dian-yu   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-08-18 Revised:2013-02-28 Online:2013-04-25 Published:2013-05-07

Abstract: In this study, preparing conjugated linoleic acid glycerides from conjugated linoleic acid (CLA)and glycerin by direct esterification under the condition of subcritical water was sdudied,the effects of, temperature, time, reactant molar ratio(CLA:glycerin),pressure on the impact of the conversion rate of CLA was studied. Through single factor test, and on the basis of the level of the single factors,through the response surface optimization determine the optimum conditions of reaction: The temperature of reaction is 250 ℃,the time of reaction is 40min,Substrate molar ratio is 2:1, the pressure of reaction is 13Mpa,conversion rate of Conjugated linoleic acid was 96.3%,the resulting conjugated linoleic acid glycerides is yellow oily transparent liquid.

Key words: subcritical water, conjugated linoleic acid (CLA), conjugated linoleic acid glyceride (CLA glyceride)

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