热重法对亚麻籽油的氧化动力学研究

Study on the oxidation kinetics of flaxseed oil by thermogravimetry

摘要: 本文以亚麻籽油为研究对象,研究了不同升温速率对亚麻籽油DSC曲线和TG曲线的影响,并分别根据DSC曲线和TG曲线对亚麻籽油的氧化进行了动力学求解。研究结果表明,升温速率对亚麻籽油DSC曲线和TG曲线的形状和氧化起始温度均有显著影响,利用TGA技术和DSC技术求解出的亚麻籽油氧化活化能基本一致。

Abstract: In this paper, flaxseed oil was taken as the research object, the effect of heating rate on the DSC curve and TG curve was investigated. Oxidation kinetics of flaxseed oil was solved according to the DSC curves and TG curves. The results showed that heating rate had a significant influence on the shape and initial oxidation temperature of DSC and TG curves, the activation energy solved by TG and DSC techniques was consistent on the whole.