废弃油脂合成脂肪酸甲酯新工艺

脂肪酸甲酯（FAME）广泛用于洗涤剂、表面活性剂、化妆品、润滑剂、化纤、皮革助剂等行业，同时它又是生物柴油的主要成分，市场供不应求。因此，如何大量地、低成本地生产脂肪酸甲酯一直是研究热点。玉米酸化油、大豆酸化油、棉籽酸化油、地沟油、烹调残油等原料中都含有脂肪酸和脂肪酸甘油酯成分，均可用来生产脂肪酸甲酯、生物柴油。常规工艺是两步法，即第一步采用酯化将脂肪酸酯化为脂肪酸甲酯，要求用酸作催化剂；第二步采用醇解将甘油酯转化为脂肪酸甲酯和甘油，要求用碱作催化剂。碱的存在会带来负面影响：未反应完的脂肪酸皂化、脂肪酸甲酯在甘油中的溶解度增大。[第一段]     

BF3/乙醚配合物催化合成烷基二苯醚双磺酸盐

以α-十二烯、二苯醚及氯磺酸为原料合成双十二烷基二苯醚双磺酸盐。考察了合成过程中的烷基化和磺化反应的工艺条件。结果表明双烷基化的较佳反应条件是:n(二苯醚)∶n(α-十二烯)=1.0∶2.2,反应温度为70℃,反应时间5 h,烷基化的产率达83.25%;磺化的较佳反应条件是:反应时间60 min,n(烷基二苯醚)∶n(氯磺酸)=1∶2.6,反应温度为40℃,磺酸基的数目为1.842.并对所得产物进行了表征。最后考察了合成样品的表面化学性能。     

脂肪酸甲酯磺酸钠盐的纯化

二步溶剂结晶法纯化了脂肪酸甲酯磺酸钠盐表面活性剂。将每10 gα-磺酸脂肪酸甲酯工业品用NaOH的无水乙醇溶液中和至pH=7.0,再加入无水乙醇定容至80 mL,60℃过滤,得到的滤液加无水乙醇定容至80 mL,在10℃结晶2 h,所得晶体中α-磺酸脂肪酸甲酯钠盐、α-磺酸脂肪酸二钠盐和脂肪酸钠皂的质量分数分别由74.38%、16.30%和8.83%改善为94.74%、1.12%和4.01%。同时,黑色的脂肪酸甲酯磺酸钠盐工业品纯化为浅黄色的晶体,收率为48.03%。纯化前后脂肪酸甲酯磺酸钠盐在30℃时的临界胶束浓度由6.47×10-3mol/L降低到6.68×10-4mol/L,c20由2.14×10-4mol/L降低到9.48×10-5mol/L。     

磺酸型离子液体的合成及其在酯化反应中的催化性能研究

以N-甲基咪唑、2-氯乙醇、对甲苯磺酰氯和苯为原料合成了氯化1-甲基-3-[α-甲基-(4-磺酸苄基)]咪唑盐、1-甲基-3-[α-甲基-(4-磺酸苄基)]咪唑硫酸氢根盐、1-甲基-3-[α-甲基-(4-磺酸苄基)]咪唑对甲苯磺酸盐三种离子液体,并用红外光谱和核磁共振对产物的结构做了表征.以乙腈为探针分子,采用红外光谱对合成的离子液体做了酸性类型的表征.考察了以上三种离子液体在壬二酸和甲醇的酯化反应中的催化性能,室温下n(壬二酸)∶n(甲醇)=1∶2时,反应4 h,壬二酸甲酯的产率可达到90.0%、选择性超过98.0%,且反应结束后产物易于分离.离子液体循环使用5次以上,催化活性没有明显降低.     

松香甘油酯的合成

在减压体系下以高效无毒、绿色环保且廉价的羧酸盐和碱性盐类化合物为催化剂催化松香和甘油酯化反应合成松香甘油酯。考察了催化剂种类和用量、n(松香)∶n(甘油)、反应时间和反应温度对酯化反应的影响,得出较佳的反应条件为n(松香)∶n(甘油)=1∶0.77、m(松香)=15.0g、m(催化剂B)∶m(松香)=1∶50、反应时间10h、反应温度230℃。在上述条件下,所得产物松香甘油酯的酸值为9.84mg KOH/g、软化点为96.5℃、色号为8~9(铁钴法)。     

制取聚甘油脂肪酸酯的新方法

多元醇的脂肪酸酯是一大类有效的非离子表面活性剂,广泛用作食品、药品、化妆品等的乳化剂。在这类产品中,聚甘油脂肪酸酯(简称聚甘油酯)是一种有代表性产物。通常用二聚甘油与脂肪酸甲酯(来自天然动、植物油脂)制取聚甘油酯。传统的化     

铜绿假单胞菌脂肪酶无溶剂催化棕榈油甘油解Ⅰ.单甘酯酶促合成工艺的研究

以自产铜绿假单胞菌脂肪酶为催化剂 ,通过无溶剂法棕榈油甘油解反应催化合成了单脂肪酸甘油酯。实验结果表明 :适宜加酶量为 50 0u g棕榈油 ,甘油相适宜水质量分数为w (H2 O)=3%～ 4 5% ,反应物量比宜设定为 n(甘油 )∶n(棕榈油 ) =( 2 0～ 2 5)∶1。反应器材质对单甘酯产率有影响 ,31 6L型不锈钢为适宜材质。最佳反应温度为 38～ 42℃ ,在此温度区间内适宜反应时间为 2 4h。临界反应温度为 44℃。     

脂肪酸甲酯磺酸盐中二钠盐来源分析及改进

实验考察了脂肪酸甲酯磺酸盐（MES）合成的各工序中α-磺基脂肪酸二钠（二钠盐）的变化量。其中再酯化阶段二钠盐减少最多,中和阶段二钠盐产生最多,这是由于再酯化阶段引入了部分甲醇以及中和阶段的强碱性环境和较高温度引起的。同时提出了各阶段的改进方法。经过优化实验,得到二钠盐含量最低时,各阶段最佳条件为：漂白温度75 ℃,再酯化时间6 h,甲醇与脂肪酸甲酯磺酸摩尔比30∶1,中和方式为以碳酸钠粉末干法中和。     

用粗制植物油制备甲酯和甘油的新工艺

<正> 粗制植物油的主要成分是甘油酯(C_(16)—C_(22)脂肪酸的甘油酯),以及少量的胶质(主要为磷脂)、游离脂肪酸等成分。利用植物油制取的脂肪酸甲酯(简称“甲酯”)和甘油,     

酸性离子液体在单月桂酸甘油酯制备中的应用

采用基团保护法制备标题化合物,以离子液体1-甲基-3-(3-丙烷磺酸基)咪唑硫酸氢盐作为催化剂应用于月桂酸与异亚丙基甘油的酯化反应中,所得酯化产物经脱丙酮保护得到标题化合物。实验结果表明,当n(月桂酸)∶n(异亚丙基甘油)∶n(离子液体)=1∶1.2∶0.06,以甲苯为带水剂,分水回流反应3 h,得到异亚丙基甘油月桂酸酯,再经水解可得目标产物,其含量和收率分别为77.0%和69.3%。与传统方法比较,本法具有反应条件温和,操作简便以及催化剂可重复利用的优点。     

Oxidative stability of soybean oils with altered fatty acid compositions

The oxidative stabilities of one canola oil and six soybean oils of various fatty acid compositions were compared in terms of peroxide values, conjugated dienoic acid values and sensory evaluations. Two of the soybean oils (Hardin and BSR 101) were from common commercial varieties. The other four soybean oils were from experimental lines developed in a mutation breeding program at Iowa State University that included A17 with 1.5% linolenate and 15.2% palmitate; A16 with 2% linolenate and 10.8% palmitate; A87-191039 with 2% linolenate and 29.6% oleate; and A6 with 27.5% stearate. Seed from the soybean genotypes was cold pressed. Crude canola oil was obtained without additives. All oils were refined, bleached and deodorized under laboratory conditions with no additives and stored at 60°C for 15 days. The A17, A16, A87-191039 and A6 oils were generally more stable to oxidation than the commercial soybean varieties and canola oil as evaluated by chemical and sensory tests. Canola oil was much less stable than Hardin and BSR 101 oils by both chemical and sensory tests. The peroxide values and flavor scores of oils were highly correlated with the initial amounts of linolenate (r=0.95, P=0.001). Flavor quality and flavor intensity had negative correlations with linolenate, (r=−0.89, P=0.007) and (r=−0.86, P=0.013), respectively.     

天然脂肪酸及其聚合物

简介天然脂肪酸的性质及国内外的生产、消耗水平；重点介绍一烯酸中的油酸的来源、古量、用途，还介绍天然脂肪酸聚合物二聚酸的结构、性质、生产工艺、品种、质量、用途、市场等。     

气相色谱法测定化妆品中脂肪酸含量

建立了气相色谱法检测化妆品中脂肪酸(十二酸、十四酸、十六酸、十八酸)。采用HP-5毛细管柱,研究脂肪酸甲酯化及气相程序升温的参数,得到了应用保留时间和峰面积对脂肪酸进行定性定量的方法。结果表明,此方法参数可以使化妆品中的脂肪酸得到很好分离,具有较高的准确性和重复性,线性相关系数均为1,测定结果与实际添加量的偏差在2%以内。     

富里酸诱导对三角褐指藻EPA合成积累的影响

探究不同富里酸作用浓度对三角褐指藻二十碳五烯酸（EPA）合成积累的影响。结果表明,在20 mg/L富里酸诱导下,三角褐指藻EPA含量和产量均达到最大值,为19.81 g/100 g和738.91 mg/L,较无富里酸诱导EPA含量和产量分别提高2.01和2.54倍。外源富里酸作用提高了三角褐指藻胞内过氧化物酶（POD）、超氧化物歧化酶（SOD）、过氧化氢酶（CAT）酶活,使得色素和多酚抗氧化组分比例增加,活性氧（ROS）和丙二醛（MDA）水平降低,整体抗氧化能力获得显著提升,有效阻抑EPA的氧化分解;富里酸作用同时还上调了EPA合成通路脱饱和酶（Δ5-FADS、Δ6-FADS、Δ12-FADS、Δ15-FADS、Δ17-FADS）和延长酶（Δ6-ELOVL）等系列关键酶,使其上调表达量较无富里酸作用分别增加1.27、1.81、1.24、1.45、1.43和1.46倍,为EPA高效合成积累提供前驱物和能量。富里酸作用效果协同强化了三角褐指藻EPA合成积累效率。     

富里酸诱导对三角褐指藻EPA合成积累的影响

探究不同富里酸质量浓度对三角褐指藻二十碳五烯酸(EPA)合成积累的影响。结果表明，在质量浓度20 mg/L富里酸诱导下，三角褐指藻EPA含量和产量均达到最大值，为19.81 g/100 g和738.91 mg/L，较无富里酸诱导EPA含量和产量分别提高1.12和1.50倍。外源富里酸作用提高了三角褐指藻胞内过氧化物酶(POD)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)的酶活，使色素(叶绿素、类胡萝卜素)和总多酚抗氧化组分比例增加，活性氧(ROS)和丙二醛(MDA)水平降低，整体抗氧化能力获得显著提升，有效阻抑EPA的氧化分解；富里酸作用同时还上调了EPA合成通路去饱和酶(Δ⁵-FADS、Δ⁶-FADS、Δ¹²-FADS、Δ¹⁵-FADS、Δ¹⁷-FADS)和延长酶(Δ⁶-ELOVL)等系列关键酶，使其上调表达量较无富里酸作用分别增加0.33、0.94、0.33、0.58、1.15和0.70倍，为EPA高效合成积累提供前驱物和能量。     

生物柴油在精细化学品领域的应用

论述了生物柴油(即脂肪酸甲酯)代替脂肪酸在制造精细化工品上的优势,并列举了生物柴油在表面活性剂工业、塑料助剂、醇酸树脂、皮革化学品上的应用。指出了用生物柴油代替脂肪酸具有成本低廉、工艺简化的优点,并可提高生物柴油的应用价值,具有广阔的应用前景。     

Digestibility of fatty acid monomers,dimers and polymers in the rat

This study was designed to determine digestibilities of fatty acid monomers, dimers and polymers as components of diets containing thermally oxidized oils. Male Wistar rats were fed semipurified diets supplemented with unheated, heated and a 1:1 mixture of unheated/heated olive oils at 6, 12 and 20% w/w of diet. In a 14-d experimental period, fecal lipids were extracted and analyzed by a combination of adsorption and high-performance size-exclusion chromatographies. Thus, it was possible to separate and quantitate five groups of fatty acids—nonpolar monomers, oxidized monomers, nonpolar dimers, oxidized dimers and polymers. Nonpolar fatty acid monomers showed high digestibilities, although significantly influenced by the alteration level of the dietary oil. The apparent absorption of oxidized fatty acid monomers averaged 76.6%. Among polymeric fatty acids, the lowest digestibilities were found for nonpolar dimers (10.9% on average), whereas oxidized dimers and polymers possessed higher apparent absorbability than expected, ranging from 22.7% to 49.6%. Chemical modifications prior to absorption, leading to less complex products, may have contributed to enhanced digestibility of polymers.     

Determination of vernolic acid content in the oil ofEuphorbia lagascae by gas and supercritical fluid chromatography

Determination of the content of vernolic acid (12,13-epoxy-9c-octadecenoic) in the oil ofEuphorbia lagascae has been performed by gas chromatography of the fatty acid methyl ester derivatives of the triacylglycerols in the oil and by supercritical fluid chromatography (SFC) of the raw oil and the fatty acid derivatives of the oil. The content of vernolic acid was found to be 55 wt%. The three methods were compared, and SFC analysis of the fatty acid derivatives was found to be the most accurate method.     

Simultaneous Determination of Free Fatty Acids and Esterified Fatty Acids in Rice Oil by Gas Chromatography

Free fatty acids (FFA) in crude rice oil were selectively and stoichiometrically derivatized to fatty acid N,N-dimethylamides (FADMA) by catalytic condensation at 45 °C, and then esterified fatty acids (eFA) were directly converted to fatty acid methyl esters (FAME) at 37 °C. The mixture of FADMA and FAME formed in a single test tube was injected into the capillary column of a gas chromatograph (GC). No mutual contamination occurred between FFA and eFA, and reliability of the method was confirmed by comparison between GC data obtained by this method and by a conventional isolation method. The advantages of the present method are that no FFA isolation procedures are required, the reactions proceed under mild temperature conditions, and FFA and eFA can be analyzed simultaneously by GC.     

Stabilisation of the Fatty Acid Decarboxylase from Chlorella variabilis by Caprylic Acid

The fatty acid photodecarboxylase from Chlorella variabilis NC64 A (CvFAP) catalyses the light-dependent decarboxylation of fatty acids. Photoinactivation of CvFAP still represents one of the major limitations of this interesting enzyme en route to practical application. In this study we demonstrate that the photostability of CvFAP can easily be improved by the administration of medium-chain length carboxylic acids such as caprylic acid indicating that the best way of maintaining CvFAP stability is ‘to keep the enzyme busy’.