FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (2): 8-13.doi: 10.7506/spkx1002-6630-201802002

• Food Chemistry • Previous Articles     Next Articles

Preparation and Application of Nano Nickel Catalyst for Hydrogenation of Soybean Oil

WANG Liqi 1, LI Zhongbin2, LIU Fang2, YU Dianyu2,*, SUI Yulin1,*   

  1. (1. Harbin University of Commerce, Harbin 150028, China; 2. College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2018-01-25 Published:2018-01-05

Abstract: Nano-sized nickel catalyst was prepared by the liquid phase reduction method and characterized by X-ray diffraction, scanning electron microscopy, particle size analysis and N2 adsorption-desorption isotherms. The results indicated that the specific surface area of the catalyst was 42.35 m2/g, the average particle size was 30.0 nm, and the entrance capacity was 0.029 cm3/g. The surfactant adhering to the catalyst surface endowed it with good sphericity and dispersivity, being beneficial to improve its activity. Nano nickel was 2.01 times more active in hydrogenating first-grade soybean oil than raney nickel. When the iodine value of hydrogenated oil was about 90 g I/100 g, the selectivity of nano nickel catalyst was 0.51 for linoleic acid and 0.35 for trans fatty acids isomerization, and the trans fatty acid content of the hydrogenated oil was decreased by 10.79% compared with that hydrogenated with raney nickel.

Key words: nano nickel, hydrogenation, activity, soybean oil, trans fatty acid

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