【摘要】 花椒籽油经过酯化脱酸达到食用油的标准。在13℃,2kPa条件下,加入适量催化剂和少量甘油酯化反应8h,可使游离脂肪酸含量从48.6mgKOH/g下降到17.1mgKOH/g,除去率为64.8%;再与碱(NaOH)反应进行精炼,即可达到国家食用油标准(酸值<4mgKOH/g)。更多还原

【Abstract】 Acid value of Chinese prickly ash seed oil is over Chinese National Standard (GB) of edible oil for containing free fatty acid. The removal of free fatty acids from Chinese prickly ash seed oil with high acid value is studied by adding small amount of glycerol and catalyst, and esterification at 130 ℃,2 kPa. The acid value of the oil is lowered to 17.1 mg KOH/g from 48.6 mg KOH/g;the oil competely agree with the standard(acid value<4 mg KOH/g) of edible oil after refining the low fatty acid oil(17.1 mg KOH/g ) with NaOH.更多还原