改变原料油结构提高炭黑收率

油是生产炭黑的主要原料，在炭黑生产过程中如何降低油耗、提高收率、稳定质量、增加经济效益，是大家所关注的问题。本文以新工艺炭黑生产装置为例，通过对几种原料油的物理性能（理论分析）和元素分析，结合生产实践，总结出实行不同油种的配比混合，可以获得最佳原料油芳烃含量的混合油，以之取代单一的原料油。这一成功的经验，为我国新工艺炭黑生产装置在原料选择方面开辟了新的途径。     

顶空固相微萃取-气相色谱-质谱法分析玉兰花的挥发性成分

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对白玉兰花和黄玉兰花的挥发性成分进行分析。两种玉兰花共鉴定出91种挥发性成分,其中共有成分检出31种。白玉兰花的主要挥发性成分为2-甲基-丁酸甲酯(42.04%)、丙酸甲酯(13.89%)、苯乙醇(4.86%)、3,7-二甲基-1,6-辛二烯-3-醇(4.61%)和石竹烯(3.80%);黄玉兰花的主要挥发性成分为3,7-二甲基-1,6-辛二烯-3-醇(41.34%)、安息香酸甲酯(9.68%)、4-(2,6,6-三甲基-2-环己烯-1-基)-2-丁酮(7.93%)、苯乙醛(6.70%)、(E)-4-(2,6,6-三甲基-1-环己烯-1-基)-3-丁烯-2-酮(4.29%)、β-月桂烯(4.06%)和D-苧烯(3.55%)。对于萘(樟脑)类化合物,白玉兰花测得的相对百分比为5.20%,黄玉兰花未检出;对于甲酯类化合物,白玉兰花测得的相对百分比为62.10%,黄玉兰花测得的相对百分比为11.60%;对于醇类化合物,白玉兰花测得的相对百分比为9.47%,黄玉兰花测得的相对百分比为42.70%;对于烯烃类(含萜烯)化合物,白玉兰花和黄玉兰花测得的相对百分比分别为17.80%和10.30%。研究结果显示,两种玉兰花的挥发性成分及其相对百分比存在很大差异。     

2013年国内外炭黑原料油现状和趋势

炭黑原料油是炭黑生产发展的基础,为更好地发展炭黑产业,满足我国国内和出口市场的需求,本文介绍了国内外炭黑原料油的现状和发展趋势。世界炭黑原料油现状和发展趋势1.分类型消费量炭黑原料油主要有催化裂化澄清油、煤焦油和乙烯焦油三大类。2011年全球炭黑原料油消费总量为1967万吨,其中煤焦油895.9万吨,占总量的45.6%;催化裂化澄清油846.2万吨,占43%;乙烯焦     

基于静态顶空方法分析黄花草油挥发性成分的研究

为明确黄花草油中挥发性成分,采用静态顶空富集其挥发性成分,进气质联用仪对黄花草油中的挥发性成分进行定性、定量分析,共鉴定出73种成分,其中烃类物质种类最多(40种),含量也最高(相对质量分数49.31%)。主要挥发性成分(相对质量分数)为1,4-桉叶素(21.88%)、柠檬烯(15.34%)、桉树脑(10.60%)、异松油烯(8.21%)、间伞花烃(6.39%)、蒿酮(6.20%)、莰烯(5.43%)、4-蒈烯(4.59%),这些成分构成了黄花草油干草香和香豆素样香气的主体香韵。     

基于保留指数的GC-TOF/MS分析小茴香籽油的香味成分

采用气相色谱-飞行时间质谱法,对小茴香籽油的香味成分进行了分析,并用峰面积归一化法计算了各香味成分的相对含量。对各色谱峰对应的质谱数据于NIST标准质谱库中进行相似度检索,结合保留指数法,共鉴定出34种成分,峰面积之和占总峰面积的99.89%。小茴香籽油的主要香味成分(峰面积相对百分比)为(E)-大茴香脑(80.405%)、柠檬烯(4.176%)、α-蒎烯(3.198%)、α-水芹烯(3.096%)、葑酮(2.107%)、月桂烯(1.024%)、β-水芹烯(0.869%)、β-蒎烯(0.541%)等。该研究为小茴香籽油的产品开发和应用提供了技术支撑。     

生姜精油、浸膏和油树脂的提取及成分分析

为比较不同方法提取姜油的得率和成分差异,用气质谱联用技术对水蒸气蒸馏、乙醇浸提和超临界CO2萃取所得姜油进行了比较分析。结果表明,不同方法的姜油得率和化学成分差异较大:姜油得率依次为超临界CO2萃取法(4.67%)、乙醇浸提法(3.75%)和水蒸气蒸馏法(0.95%)。从水蒸气蒸馏所得精油中鉴定出68种成分,主要是呈现芳香性气味的倍半萜类化合物(相对质量分数,下同,63.46%)和单萜类化合物(34.91%);从乙醇浸提所得浸膏中鉴定出41种成分,主要是呈现辛辣味的姜辣素类化合物(86.41%),其中主要为6-姜酚(16.86%)、6-姜烯酚(16.58%)、姜油酮(17.68%);从超临界CO2萃取所得油树脂中鉴定出77种成分,挥发性的萜类化合物和非挥发性的姜辣素类化合物分别占总质量的59.31%和40.69%,具有浓郁的芳香气味和强烈的辛辣味。     

南方红豆杉叶挥发性成分

分别以二氯甲烷和乙醚作溶剂,采用低温冷凝,同时蒸馏萃取南方红豆杉干叶挥发性成分,极性色谱柱(DB-WAX)气-质联机分析。鉴定出63种化合物,主要是脂肪族类(39种),其次为芳香族类(11种),而萜类化合物占比例很小(6种)。按两种萃取溶剂所得分析结果平均值,主要成分是十六烷酸(21.19%)、十四烷酸(8.87%)、亚麻酸乙酯(3.49%)。相比已有的关于南方红豆杉叶油成分分析的报道,新鉴定出己醛、2-己烯醛、1-辛烯-3-醇、2,4-庚二烯醛、苯乙酮等34种有青香、花香、果香香气的微量或痕量低沸点化合物。所鉴定化合物以邻二氯苯为内标定量,总含量为88.16μg/g红豆杉叶。     

铁箍散根茎挥发油成分的GC-MS分析

铁箍散是贵州民间治疗风湿麻木、跌打损伤的常用药材,主要有效成分为挥发油。采用水蒸气蒸馏法提取铁箍散根茎部位的挥发油,气相色谱-质谱联用技术对相对质量分数大于0.02%的挥发油成分进行了鉴定,共鉴定出54个成分,相对质量分数之和为94.02%,其中相对质量分数较高的有4-萜烯醇(20.22%)、γ-杜松烯(12.33%)、1,2,3,4,4a,7-六氢-1,6-二甲基-4-(1-甲基乙基)-萘(13.25%)、T-依兰油醇(11.85%)。该文报道工作的新颖性已为遵义医学院图书馆信息部2009年9月14日出具的第2009K043号《科技查新报告》所证实。     

炭黑原料油性能的评价指标及其应用

对表征炭黑原料油性能的评价指标体系进行研究，明确了相关指数、氢碳比、特性因数、芳构因数、芳香烃含量、炭黑收率的预测指标、设备相对生产能力的预测指标的物理意义与计算方法，以及氢碳比与烃含量的关系、芳构因数与相关指数的关系、芳烃含量与相关指数的关系，炭黑收率与相关指数的关系、相对生产能力与炭黑收率、相关指数的关系等，并以不同油品的具体数据进行计算、分析，从而对不同品种原料油及其混配油进行评价、比较、优     

水金凤茎挥发油成分的气质联用分析

目的:分析和鉴定水金凤茎中的挥发油成分中各组分的相对含量。方法:采用水蒸气蒸馏法提取水金凤茎中的挥发油,采用气相色谱-质谱(GC-MS)联用分析其化学成分。结果:从水金凤茎中鉴定出31种挥发性成分,相对含量占挥发油总量的96.102%。主要成分为棕榈酸(56.155%)、邻苯二甲酸二丁酯(15.111%)、叶绿醇(5.185%)、炔诺孕酮(3.345%)、4-乙烯基-2-甲氧基苯酚(1.769%)、6,10,14-三甲基-2-十五烷酮(1.516%)结论:通过对水金凤茎中的挥发油成分进行分析鉴定,为其作为传统用药来利用提供实验依据。     

An evaluation of the oxidative and flavor stability of stored soybean oils

Results of 4-year storage tests are reported for crude and refined soybean oils held in 50-gal drums under conditions simulating field tank operations. Once-refined oils stored in filled drums without breathers showed lower peroxide values and lower dimer contents than oil stored in full drums with breathers. Refined oils in half-filled drums exhibited higher storage temperatures and, consequently, higher peroxide values and dimer contents than any other storage condition. Nondegummed and degummed crude oils held in drum storage had lower peroxide values and lower dimer contents than refined oils stored under similar conditions. Relationships are significant not only between storage peroxide values and dimer contents, but also each of these with flavor scores. Evidently, stored crude or stored refined soybean oils with peroxide values under 60 could be deodorized to produce salad-grade oils with initial flavor quality equal to that of oils processed from stocks having considerably lower initial peroxide values. The relative rate of peroxide increase for field tank storage can be estimated from linear regression analysis on data from stor-age of soybean oil in drums. Once-refined soybean oil held under large field tank storage conditions would not be expected to reach peroxide levels of 60 until after 3-4 years, even in warm areas. ARS, USDA. No. Utiliz. Res. Dev. Div.. ARS, USDA.     

Endogenous antioxidants and stability of sesame oil as affected by processing and storage

The effect of processing of coated and dehulled sesame seeds on the content of endogenous antioxidants, namely sesamin, sesamolin, and γ-tocopherol in hexane-extracted oils, was studied over 35 d of storage under Schaal oven test conditions at 65°C. Seeds examined were Egyptian coated (EC) and dehulled (ED) and Sudanese coated (SC) varieties. Processing conditions of raw (RW) seeds included roasting at 200°C for 20 min (R), steaming at 100°C for 20 min (S), roasting at 200°C for 15 min plus steaming for 7 min (RS) and microwaving at 2450 MHz for 15 min (M). The sesamin content in fresh oils from EC, ED, and SC raw seeds was 649, 610, and 580 mg/100 g oil, respectively. Corresponding values for the content of sesamolin in oils tested were 183, 168 and 349 mg/100 g oil, respectively. Meanwhile, the content of γ-tocopherol, the only tocopherol present in the oils, ranged from 330 to 387 mg/kg sample. The effect of processing on changes in the sesamin content in oils from coated seeds was low and generally did not exceed 20% of the original values. On the other hand, oils from dehulled seeds underwent a more pronounced decrease in their sesamin content than the oil from coated seeds after 35 d of storage at 65°C. The corresponding changes in sesamolin and γ-tocopherol contents were more drastic. The RS treatment, which would be the optimal to prepare sesame oil with better quality, was found to retain 86, 80 and 60% of the sesamin, sesamolin and γ-tocopherol, respectively, originally present in the seeds after the storage period. The loss in the content of endogenous antioxidants present in the oils paralleled an increase in their hexanal content.     

Oxidative stabilities of soybean oils that lack lipoxygenases

Lipoxygenase (LOX)-null soybean lines that lack LOX 2, or LOX 2 and 3, and contain normal (8.0–8.6%) or low (2.0–2.8%) linolenate (18∶3) amounts were evaluated for their oil qualities and storage stabilities. Soybean oils of six genotypes were extracted by both laboratory-scale and pilot-plant systems and were refined, bleached, and deodorized in the laboratory. Citric acid was added to oils during the cool-down stage of deodorization. Two replications, separated at the point of conditioning, were evaluated for each genotype. Under storage conditions of 55–60°C in the dark, soybean oils with low 18∶3 contents were significantly (P<-0.05) more stable as measured by peroxide values than were oils with normal 18∶3 contents, regardless of the LOX content of the beans. The volatile analysis showed few differences between oils with low and high 18∶3 contents or among oils from beans that lack different LOX enzymes. After 16 d of storage, the amount of 1-octen-3-ol was significantly greater in oils with low 18∶3 content, and soybean oils from beans with normal LOX content had a significantly (P<-0.05) lower amount of 1-octen-3-ol than did the oils that lacked LOX enzymes. Storage at 35°C under light showed no differences in volatile amounts or sensory evaluations after 14 d of storage. During storage, peroxide values tended to be lower in oils from beans with normal 18∶3 content and in oils from beans with normal LOX content. Generally, the abscence of LOX 2 or LOX 2 and 3, although having a small effect on lipid oxidation, was not as important to oil quality as was the 18∶3 content.     

Effects of dietary oil related to the toxic oil syndrome on the lipids of guinea pig liver microsomes

The potential effects of oil specimens related to cases of toxic oil syndrome (TOS) on the liver microsomal lipid composition from guinea pigs were investigated. For four weeks, animals were fed diets supplemented with either “case oil” (oil related to cases of TOS) or “control oil” (oil unrelated to cases of TOS), either previously heated or not. Results were compared with those from guinea pigs fed the same diet with no oil. The administration of case oil produced changes in liver microsomal lipid composition. Statistically significant differences were also found between heated case and heated control oils. The cholesterol/phospholipid molar ratios and the major phospholipid class distribution were unaffected under these diet conditions. However, increases in the relative contents of linoleic and arachidonic acids and, simultaneously, a reduction in palmitic and palmitoleic acid levels were observed by diet effects. Heated oil administration decreased the saturated/unsaturated ratios in all cases. Our data suggest that changes observed in the fatty acid composition are attributable to the free fatty acid contents of administered oils. The toxic constituents of case oil seem to be able to alter the liver microsomal lipid composition.     

Determination of the Fatty Acid Composition of Acorn (Quercus), Pistacia lentiscus Seeds Growing in Algeria

The fruits of two plants from Algeria (Quercus and Pistacia lentiscus) were investigated. The paper reports the chemical characteristics and the fatty acid composition of the oil extracts from the fruits. The black fruits of P. lentiscus has the highest crude fat of 32.8%, followed by the red fruits with 11.7%, and the lowest value of 9% in Quercus (acorn). The acid value was highest in red fruits of P. lentiscus oil (24.0 mg KOH/g), followed by the black fruits oil and lowest in acorn oil. The relatively high iodine value in the oils indicates the presence of many unsaturated bonds. Saponification value was highest in the Quercus ilex oil (166.7 mg KOH/g), while the lowest value was in the black fruits of P. lentiscus oil. Gas-liquid chromatography revealed that the three dominant fatty acids found are: palmitic C16:0 (16.3–19.5%), oleic C18:1 (55.3–64.9%), linoleic C18:2 (17.6–28.4%). The oils contain an appreciable amount of unsaturated fatty acids (78.8–83.5%).     

Seed oils ofAcacia holosericea A. Cunn. ex G. Don.: Characteristics and composition

Like the fruits ofElaeis guineensis, the seeds ofAcacia holosericea have two types of oils. One is present in the yellow aril (56%), which is attached to the black seed, and the other is in the kernel of the seed (12%). The proximate composition of seed and the physicochemical characteristics of the solvent-extracted oils are reported. The aril fat is quite different from the seed oil in all respects. In descending order, the major fatty acids in aril fat are 18∶1 (54.35%), 16∶0 (29.3%), and 18∶2 (8.0%), whereas in seed (−aril) oil, the order is 18∶2 (59.45%) 18∶1 (20.2%), and 16∶0 (10.0%). In whole seed (+aril) oil, the order is 18∶2 (53.3%), 18∶1 (25%), 16∶0 (12.6).     

炭黑原料油罐加热器漏油原因及对策

介绍了炭黑原料油罐加热器泄漏情况并分析其原因,介绍了所采取的防护及控制措施。     

Flavor and oxidative stability of continuously hydrogenated soybean oils

Soybean oil was partially hydrogenated in a continuous system with copper and nickel catalysts. The hydrogenated products were evaluated for flavor and oxidative stability. Processing conditions were varied to produce oils of linolenate contents between 0.4 and 2.7%, as follows: oil flow, 0.6–2.2 liters/hr; reaction temperature, 180–220 C; hydrogen pressure, 100–525 psig, and catalyst concentration, 0.5–1% copper catalyst or 0.1% nickel catalyst.Trans unsaturation varied from 8 to 20% with copper catalyst and from 15.0 to 27% with nickel catalyst. Linolenate selectivity was 9 with copper catalyst and 2 with nickel catalyst. Flavor evaluation of finished oils containing 0.01% citric acid (CA), appraised initially and after accelerated storage at 60 C, showed no significant difference between hydrogenated oils and nonhydrogenated oil. However, peroxide values and oxidative stability showed that hydrogenated oils were more stable than the unhydrogenated oil. CA+TBHQ (tertiary butylhydroquinone) significantly improved the oxidative stability of test oils over oils with CA only, but flavor scores showed no improvement. Dimethylpolysiloxane (MS) had no effect on either flavor or oxidative stability of the oils.     

Oxidative Stability of Cashew Oils from Raw and Roasted Nuts

Cashew nut oils, extracted from raw and roasted whole cashew nuts, were examined for their fatty acid composition, color change and oxidative stability. Fatty acids were analyzed using gas chromatography, and a spectrophotometric method was used to determine the color changes of the resultant oils. Oxidative stability was determined under accelerated oxidation conditions by employing conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) assays. The contents of monounsaturated (MUFA), polyunsaturated (PUFA) and saturated (SAFA) fatty acids were 61, 17 and 21%, respectively. Oleic acid was the major MUFA whereas linoleic acid was the main PUFA present in cashew nut oils. Oxidative stability of the oil as determined by CD values after 72 h of storage under Schall oven condition at 60 °C was 1.08 and 0.65 for the raw and high temperature roasted cashew nut, respectively. The TBARS values, expressed as malondialdehyde equivalents decreased with increasing roasting temperature. Thus roasting of whole cashew nuts improved the oxidative stability of the resultant nut oils.     

Oxidative stability of walnut oils extracted with supercritical carbon dioxide

Supercritical carbon dioxide (SC-CO₂) was used to partially defat walnuts, and the oxidative stability of the extracted walnut oils was assessed. The SC-CO₂-extracted oils were less stable during accelerated storage in the dark than was pressed walnut oil, as determined by PV, headspace analysis by solid-phase microextraction, and sensory methods. The SC-CO₂-extracted oils, however, exhibited greater photo-oxidative stability than did pressed walnut oil by all of these methods, possibly because of the presence of chlorophyll in the pressed oil. Oxidative stability indices and tocopherol contents were significantly lower in the SC-CO₂-extracted oils than in pressed oil.