改性柑橘皮对菜籽油脱酸效果的研究
|
摘要
以柑橘皮(CP)为原料,经无水乙醇、氢氧化钠皂化处理,制得改性柑橘皮(MCP)吸附剂。采用单因素试验考察了MCP添加量、脱酸温度、脱酸时间、MCP粒径对四级成品菜籽油的吸附脱酸效果,在此基础上利用正交试验研究了MCP对四级成品菜籽油的最优吸附脱酸工艺条件。结果表明:MCP对四级成品菜籽油的最优吸附脱酸工艺条件为MCP添加量4%(以菜籽油质量计)、脱酸温度50℃、脱酸时间10 min、MCP粒径100目。在最优脱酸条件下,菜籽油酸价(Na OH)由2. 20 mg/g降到0. 68 mg/g,FFA吸附率达69. 09%,脱酸菜籽油酸价达到国家三级成品菜籽油酸价的要求。
Citrus peel (CP) was saponified with absolute ethanol and sodium hydroxide to prepare modified citrus peel (MCP) adsorbent. The influences of MCP amount,deacidification temperature,deacidification time and MCP particle size on deacidification effect of fourth-grade finished rapeseed oil were studied by single factor experiment. Then the deacidification conditions of four-grade finished rapeseed oil by MCP were optimized by orthogonal experiment as follows: MCP amount 4% (based on rapeseed oil mass),deacidification temperature 50 ℃,deacidification time 10 min and MCP particle size 100 meshes. Under these conditions,the acid value of rapeseed oil reduced from 2. 20 mgNaOH/g to 0. 68 mg NaOH/g,the adsorption rate of free fatty acid was 69. 09%,and the acid value of deacidified rapeseed oil could meet the standard of the third-grade finished oil.
Citrus peel (CP) was saponified with absolute ethanol and sodium hydroxide to prepare modified citrus peel (MCP) adsorbent. The influences of MCP amount,deacidification temperature,deacidification time and MCP particle size on deacidification effect of fourth-grade finished rapeseed oil were studied by single factor experiment. Then the deacidification conditions of four-grade finished rapeseed oil by MCP were optimized by orthogonal experiment as follows: MCP amount 4% (based on rapeseed oil mass),deacidification temperature 50 ℃,deacidification time 10 min and MCP particle size 100 meshes. Under these conditions,the acid value of rapeseed oil reduced from 2. 20 mgNaOH/g to 0. 68 mg NaOH/g,the adsorption rate of free fatty acid was 69. 09%,and the acid value of deacidified rapeseed oil could meet the standard of the third-grade finished oil.
引文
[1]刘昌盛,黄凤洪,尹红红,等.改性花生壳材料在吸附菜籽油中游离脂肪酸的应用[J].中国油脂,2016,41(2):82-87.
[2]刘昌盛.冷榨菜籽油低温精炼技术及其品质特性研究[D].北京:中国农业科学院,2012.
[3]胡翠翠,齐玉堂.碱性吸附剂稳定性及其在菜籽油脱酸中的吸附平衡作用[J].粮食与食品工业,2009,16(1):6-8.
[4]卢静静,张银,侯艺艺,等.改性花生壳在油脂脱酸中的应用及其吸附平衡研究[J].食品科技,2018,43(4):53-57.
[5]于修烛,杜双奎,史亚歌.菜籽油硅酸钠脱酸试验研究[J].中国油脂,2006,31(1):33-35.
[6]SUKRAN K L,AZIZ T K. Alkaline neutralization of crude soybean oil by various adsorbents[J]. Eur J Lipid Sci Technol,2008,110(3):261-265.
[7]张文林.基于柑橘皮渣及果胶的新型微纳米材料研制及其应用研究[D].重庆:西南大学,2017.
[8]杨雪.发酵法提高柑橘皮渣可溶性膳食纤维含量及产物性能的研究[D].南京:南京农业大学,2015.
[9]李世忠.柑橘皮渣降解菌的筛选及其相关特性研究[D].重庆:西南大学,2014.
[10]沈王庆,李道华.柑橘皮吸附城市生活污水中磷的研究[J].湖北农业科学,2014,53(15):3536-3538.
[11]陈凯,屈亚楠,田光辉.柑橘皮的主要成分及其开发利用研究进展[J].江苏调味副食品,2015(3):9-11.
[12]邓盾,檀克勤,容庭,等.利用柑橘渣作为畜禽饲料的研究进展[J].中国饲料,2018(7):64-68.
[13]余倩倩.柑橘皮渣有机肥对柑橘生长、品质产量及土壤理化性质的影响[D].重庆:西南大学,2017.
[14]何彩梅,龚福明.改性广西柑橘皮生物吸附剂对水溶液中重金属Pb2+吸附工艺研究[J].应用化工,2014,43(4):658-665.
[2]刘昌盛.冷榨菜籽油低温精炼技术及其品质特性研究[D].北京:中国农业科学院,2012.
[3]胡翠翠,齐玉堂.碱性吸附剂稳定性及其在菜籽油脱酸中的吸附平衡作用[J].粮食与食品工业,2009,16(1):6-8.
[4]卢静静,张银,侯艺艺,等.改性花生壳在油脂脱酸中的应用及其吸附平衡研究[J].食品科技,2018,43(4):53-57.
[5]于修烛,杜双奎,史亚歌.菜籽油硅酸钠脱酸试验研究[J].中国油脂,2006,31(1):33-35.
[6]SUKRAN K L,AZIZ T K. Alkaline neutralization of crude soybean oil by various adsorbents[J]. Eur J Lipid Sci Technol,2008,110(3):261-265.
[7]张文林.基于柑橘皮渣及果胶的新型微纳米材料研制及其应用研究[D].重庆:西南大学,2017.
[8]杨雪.发酵法提高柑橘皮渣可溶性膳食纤维含量及产物性能的研究[D].南京:南京农业大学,2015.
[9]李世忠.柑橘皮渣降解菌的筛选及其相关特性研究[D].重庆:西南大学,2014.
[10]沈王庆,李道华.柑橘皮吸附城市生活污水中磷的研究[J].湖北农业科学,2014,53(15):3536-3538.
[11]陈凯,屈亚楠,田光辉.柑橘皮的主要成分及其开发利用研究进展[J].江苏调味副食品,2015(3):9-11.
[12]邓盾,檀克勤,容庭,等.利用柑橘渣作为畜禽饲料的研究进展[J].中国饲料,2018(7):64-68.
[13]余倩倩.柑橘皮渣有机肥对柑橘生长、品质产量及土壤理化性质的影响[D].重庆:西南大学,2017.
[14]何彩梅,龚福明.改性广西柑橘皮生物吸附剂对水溶液中重金属Pb2+吸附工艺研究[J].应用化工,2014,43(4):658-665.