Hydrogenation of Soybean Lecithin Power in Supercritical Carbon Dioxide

doi:10.7506/spkx1002-6630-201024047

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 218-221.doi: 10.7506/spkx1002-6630-201024047

• Processing Technology • Previous Articles Next Articles

Hydrogenation of Soybean Lecithin Power in Supercritical Carbon Dioxide

SONG Yu-qing1,2，WANG Teng-yu1，ZHOU Xiao-dan1，CHANG Yun-he1，YU Dian-yu1,*

1. College of Food, Northeast Agricultural University, Harbin 150030, China；
2. Jilin Business and Tchnology College, Changchun 130062, China

Received:2010-07-07 Revised:2010-11-16 Online:2010-12-25 Published:2010-12-29
Contact: YU Dian-yu E-mail:dyyu2000@yahoo.com.cn

Abstract

Abstract:

In order to improve the storage stability of soybean lecithin, the hydrogenation of soybean lecithin powder at the condition of supercritical carbon dioxide was performed. The hydrogenation reaction was conducted by using Pd/C as the catalyst, aqueous ethanol and dichloromethane (1:3, V/V) as the reaction solvent. The optimal hydrogenation processing conditions were explored to be catalyst amount of 4%, reaction temperature of 70 ℃, reaction time of 60 min, stirring speed of 250 r/min and reaction pressure of 10.5 MPa. The hydrogenated lecithin was light yellow, and its iodine value was 27.81 g I2/100 g. Meanwhile, the hydrogenated lecithin had better storage stability.

Key words: supercritical fluid, power lecithin, storage stability, hydrogenation, iodine value

CLC Number:

TS214.2

SONG Yu-qing1,2，WANG Teng-yu1，ZHOU Xiao-dan1，CHANG Yun-he1，YU Dian-yu1,*. Hydrogenation of Soybean Lecithin Power in Supercritical Carbon Dioxide[J]. FOOD SCIENCE, 2010, 31(24): 218-221 https://doi.org/10.7506/spkx1002-6630-201024047

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Hydrogenation of Soybean Lecithin Power in Supercritical Carbon Dioxide

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