摘要:
为研究精制沙丁鱼油乙酯化工艺,以精制沙丁鱼油为原料,在无水乙醇用量、NaOH用量、反应时间、反应温度4个单因素试验的基础上,采用响应面分析法优化精制沙丁鱼油乙酯化工艺,确定乙酯化工艺的回归模型,考察各个因素及其交互作用对乙酯率的影响。结果表明:乙酯化最优工艺条件为无水乙醇用量60 g、NaOH用量1.2 g、反应时间75 min、反应温度50℃。在此条件下,精制沙丁鱼油乙酯率为88.12%±0.08%,乙酯化工艺合理、可行,为乙酯型精制沙丁鱼油的大规模开发利用提供了一定的理论依据。
Abstract:
In order to study the refined sardine oil ethyl esterification process, used refined sardine oil as raw material, based on the four univariate experiments:C2 H5 OH content, NaOH content, reaction time and reaction temperature, the regression model of ethyl esterification process was determined and the effects of various factors and their interactions on the yield of ethyl ester were also investigated using response surface analysis method. The results showed that the optimum conditions of ethyl esterification were as follows:C 2 H5 OH content 60 g, NaOH content 1.2 g, reaction time 75 min, and reaction temperature 50℃. Under this condition, the yield of ethyl ester was 88.12% ±0.08%, and the ethyl esterification process was reasonable and feasible, which would provide some theoretical basis for the further development and utilization of ethyl ester refined sardine oil.
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