棕榈硬脂与稻米油酶促酯交换及其原位酸值 减控的研究Enzymatic transesterification of palm stearin with rice bran oil and its in-situ acid value reduction and control

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Authors: 朱蒙蒙，关小雅，郭文悦，崔格，孙尚德，陈小威ZHU Mengmeng, GUAN Xiaoya, GUO Wenyue, CUI Ge, SUN Shangde, CHEN Xiaowei
DOI: 10.19902/j.cnki.zgyz.1003-7969.240693
Cited by: 0

Abstract

旨在解决酶促酯交换反应后产物酸值高，导致后续精炼油脂得率低、风险因子产生和功能组分损失的问题，通过在酶促酯交换反应前原位引入甘油酰基受体以有效减控游离脂肪酸的产生。首先，基于响应面实验优化了棕榈硬脂与稻米油Lipozyme TL IM酶促酯交换反应工艺条件，其次引入甘油，对甘油添加量进行考察，最后对最佳条件下引入甘油前后的酯交换产物进行表征。结果表明：棕榈硬脂与稻米油酶促酯交换反应最佳工艺条件为反应温度68 ℃、反应时间1.6 h、Lipozyme TL IM添加量（以棕榈硬脂和稻米油总质量计）6.2%，在此条件下酶促反应前加入与棕榈硬脂和稻米油总质量相等的甘油，可降低87.78%游离脂肪酸产生，其产物的酸值（KOH）从未引入甘油产物的8.41 mg/g降至0.85 mg/g；相较于未引入甘油酯交换反应，原位引入甘油酰基受体产物中三饱和甘三酯含量和三不饱和甘三酯含量增加，低温（

Fields of Study & Subjects

Enzyme Catalysis and Immobilization Food Chemistry and Fat Analysis Edible Oils Quality and Analysis

Publication details

Journal / source
DOAJ (DOAJ: Directory of Open Access Journals)
Publication date
1 February 2026
Language
ZH