FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 211-214.

Previous Articles     Next Articles

Study on Hydrogenation of Condensed Soybean Lecithin in Supercritical CO2 State

 LIANG  Shao-Hua, MA  Chuan-Guo, WANG  Jin, LI  Mo-Xin, YU  Dian-Yu   

  1. 1.Henan University of Technology,Zhengzhou 450001,China; 2. College of Food Science,Northeast Agricultural University,Harbin 150030,China
  • Online:2008-09-15 Published:2011-12-08

Abstract: Using Pd/C as catalyst,the hydrogenation of condensed soybean lecithin was carried out in the supercritical CO2 state. The optimal pressure of CO2 in the high-pressure reactor, total pressure after adding H2, ratio of dichloromethane to ethanol, reaction temperature, reaction time, stirring speed, amount of catalyst are determined, 5 MPa,9 MPa,2:1,65℃,70 minutes, 220 r/min and 3.5%, respectively. Under the above conditions the product yield is 92%, and iodine value of lecithin after hydrogenation is 35.5g I2/100g. The product is granular and yellowy. Its anti-oxidation is enhanced, which is benificial for processing, transportation and storage. The dispersion of condensed soybean lecithin in feed is also improved.

Key words: soybean lecithin, H2, supercritical CO2, granular, anti-oxidation