共查询到19条相似文献,搜索用时 109 毫秒
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以猪油为反应底物,进行化学随机酯交换研究.考察了甲醇钠、氢氧化钾/甘油、氢氧化钠/甘油、碳酸钠/甘油、水滑石、阴离子交换树脂、氧化镁/碳酸钠等几种催化剂的催化性能,甲醇钠、氢氧化钾/甘油、氢氧化钠/甘油都能较好地催化酯交换反应.固体催化剂,如强碱阴离子交换树脂、水滑石等未能显示出催化酯交换反应的活性. 相似文献
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棉籽油甲酯化联产生物柴油和甘油 总被引:27,自引:8,他引:27
介绍了在KOH催化剂作用下棉籽油与甲醇反应生成棉籽油甲酯即生物柴油的研究工作。用精棉籽油和毛棉籽油为原料,考察酯交换反应条件如醇油比、催化剂用量、反应温度、反应时间对棉籽油转化率和甲酯得率的影响。应用正交实验的方法得出精棉籽油酯交换反应的最佳反应条件为:反应温度45℃,醇油摩尔比为6:1,催化剂用量为1.1%,反应时间为60min。采用常压蒸馏的方法回收酯交换反应中过剩的甲醇。同时研究了甘油分离精制的方法,所得甘油的纯度可达97.86%。实验室制得的棉籽油甲酯生物柴油的主要性能指标符合ASTM制定的生物柴油的标准。 相似文献
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棕榈油制备生物柴油过程中的物相组成及产品性质 总被引:2,自引:0,他引:2
利用棕榈油和甲醇酯交换反应制备生物柴油,并测定了制备过程中各物相的组成以及产品生物柴油的性质。酯交换反应完成后,甲醇在甲酯相和甘油相的分配比例分别是48.4%和51.6%;催化剂NaOH基本上都分布在甘油相中;12.4%的皂分布在甲酯相,87.6%的皂分布在甘油相;0.7%的甲酯溶解在甘油相,1.9%的甘油溶解在甲酯相。棕榈油的转化率为99.0%,生物柴油的收率为97.4%。制得的生物柴油的密度、黏度、游离甘油含量、酸值、碘值、闪点等性质符合我国标准及美国标准。棕榈油生物柴油的冷滤点为13℃,与0。柴油掺混的混合物B10、B20、B30、B40的冷滤点均为1℃,基本可达到0。柴油的标准;从1350到B100,冷滤点递增。 相似文献
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天然维生素E提取工艺研究 总被引:12,自引:0,他引:12
本文研究了自豆油脱臭馏出物中提取天然维生素E的酯化--蒸馏工艺,它包括多元醇(甘油或季戊四醇)非催化酯化,降膜式短程真空蒸馏过程,在5mmHg、200±5℃、1200ml/minNN2搅拌下,豆油臭馏出物(含天然维生素E9.6%,游离脂肪酸41.5%即酸价83、甘油油酯7.4%、甾醇等特质21.5%)中的混合脂肪酸和甘油呈季戊四醇进行非催化酯化及酯交换反应2.5或3小时,其酯化物的酸值为3.8为3 相似文献
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碱预处理对慈竹机械浆酶解的影响 总被引:1,自引:0,他引:1
以慈竹机械浆为研究对象,分别采用NaOH和NaOH加H2O2两种方法对原料进行预处理,考察预处理条件对酶解还原糖产率的影响。得到NaOH最佳预处理条件为:预处理温度90℃、固液比1∶5g/mL、时间2h、NaOH用量12%(g/g绝干)。在此最佳条件下,慈竹机械浆半纤维素保留率为87.92%、纤维素保留率为90.29%、木质素脱除率为43.24%;在pH4.8、加酶量20FPU/g预处理后底物、反应温度50℃的条件下酶解24h,还原糖产率为30.36%。扫描电镜观察显示,经碱性预处理过的慈竹机械浆变得粗糙而多孔,增加了纤维素酶的吸附位点,酶解速率加快。 相似文献
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Eight chemicals, including glycerol monolaurate, hydrogen peroxide, acetic acid, lactic acid, sodium benzoate, sodium chlorate, sodium carbonate, and sodium hydroxide, were tested individually or in combination for their ability to inactivate Campylobacter jejuni at 4 degrees C in suspension. Results showed that treatment for up to 20 min with 0.01% glycerol monolaurate, 0.1% sodium benzoate, 50 or 100 mM sodium chlorate, or 1% lactic acid did not substantially (< or = 0.5 log CFU/ml) reduce C. jejuni populations but that 0.1 and 0.2% hydrogen peroxide for 20 min reduced C. jejuni populations by ca. 2.0 and 4.5 log CFU/ml, respectively. By contrast, treatments with 0.5, 1.0, 1.5, and 2.0% acetic acid, 25, 50, and 100 mM sodium carbonate, and 0.05 and 0.1 N sodium hydroxide reduced C. jejuni populations by >5 log CFU/ml within 2 min. A combination of 0.5% acetic acid plus 0.05% potassium sorbate or 0.5% acetic acid plus 0.05% sodium benzoate reduced C. jejuni populations by >5 log CFU/ml within 1 min; however, substituting 0.5% lactic acid for 0.5% acetic acid was not effective, with a reduction of C. jejuni of <0.5 log CFU/ml. A combination of acidic calcium sulfate, lactic acid, ethanol, sodium dodecyl sulfate, and polypropylene glycol (ACS-LA) also reduced C. jejuni in suspension by >5 log CFU/ml within 1 min. All chemicals or chemical combinations for which there was a >5-log/ml reduction of C. jejuni in suspension were further evaluated for C. jejuni inactivation on chicken wings. Treatments at 4 degrees C of 2% acetic acid, 100 mM sodium carbonate, or 0.1 N sodium hydroxide for up to 45 s reduced C. jejuni populations by ca. 1.4, 1.6, or 3.5 log CFU/g, respectively. Treatment with ACS-LA at 4 degrees C for 15 s reduced C. jejuni by >5 log CFU/g to an undetectable level. The ACS-LA treatment was highly effective in chilled water at killing C. jejuni on chicken and, if recycled, may be a useful treatment in chill water tanks for poultry processors to reduce campylobacters on poultry skin after slaughter. 相似文献
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The sodium methylate-catalyzed random interesterification of corn oil-tallow blends was explored in order to develop plastic fats of varying physical properties. Lipase hydrolysis of the randomized fats showed that with 0.5% catalyst, interesterification was completed within 30 min at 80°C. Interesterification decreased the melting point and solid fat index of the randomized fats. The trans- fatty acid level and fatty acid profile of the rearranged fats did not show any change upon interesterification. The oxidative stability of the fats decreased after random interesterification, but addition of 0.01% citric acid and 0.01% butylated hydroxyanisole produced a fat blend of comparable stability to commercial margarine oils. 相似文献
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利用麦麸制备阿魏酸条件研究 总被引:5,自引:1,他引:5
该文研究以麦麸为原料制备阿魏酸技术路线。首先采用淀粉酶和蛋白酶除去麦麸中部分淀粉 和蛋白质,然后通过正交实验确定碱解麦麸制备阿魏酸最佳工艺条件:氢氧化钠浓度0.5%,水解温度 60℃,水解时间6 h,添加0.03%亚硫酸钠;并采用HPLC检测阿魏酸。 相似文献
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水产品中微量甲醛的色差法快速检测 总被引:3,自引:0,他引:3
为在水产品物流现场快速定量检测微量甲醛,利用色差仪对甲醛与间苯三酚在碱性条件下反应生成的红色过渡物质进行明度和色度的测定,并计算色差值,从而测得样品中微量甲醛的浓度.考察了间苯三酚浓度、氢氧化钠浓度和显色剂用量的选择以获得最佳检测条件,并通过精密度实验、干扰性实验和回收率实验评价该方法.结果表明,反应体系采用质量分数0.01%间苯三酚、质量分数2%氢氧化钠、被测液与显色剂用量的体积比为2:1的检测效果最佳;该方法使用试剂少、显色快、抗干扰性强、检测限可达0.1 mg/kg、回收率达96%~102%.因此,该方法操作简单、结果可靠、仪器携带方便,不需现场加热和取电,适用于水产品物流现场微量甲醛的快速定量检测. 相似文献
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羧甲基葡甘露聚糖是魔芋葡甘露聚糖的重要产物。文中以反应时间、理论取代度、反应温度、NaOH与氯乙酸摩尔比、液料比、乙醇的体积分数作为葡甘露聚糖羧甲基化的影响因素,根据Box-Benhnken的中心组合实验设计原理,在confounded fractional factorial designs的基础上,采用三因素三水平的响应面分析法对羧甲基化过程进行优化。结果表明:羧甲基化的最佳条件为,理论取代度2.8、NaOH与氯乙酸摩尔比值为2.5、乙醇的体积分数70%时,可得到取代度0.772 9羧甲基葡甘露聚糖。 相似文献
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Jalili M Jinap S Son R 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2011,28(4):485-493
The effect of 18 different chemicals, which included acidic compounds (sulfuric acid, chloridric acid, phosphoric acid, benzoic acid, citric acid, acetic acid), alkaline compounds (ammonia, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide), salts (acetate ammonium, sodium bisulfite, sodium hydrosulfite, sodium chloride, sodium sulfate) and oxidising agents (hydrogen peroxide, sodium hypochlorite), on the reduction of aflatoxins B(1), B(2), G(1) and G(2) and ochratoxin A (OTA) was investigated in black and white pepper. OTA and aflatoxins were determined using HPLC after immunoaffinity column clean-up. Almost all of the applied chemicals showed a significant degree of reduction on mycotoxins (p < 0.05). The lowest and highest reduction of aflatoxin B(1), which is the most dangerous aflatoxin, was 20.5% ± 2.7% using benzoic acid and 54.5% ± 2.7% using sodium hydroxide. There was no significant difference between black and white peppers (p < 0.05). 相似文献