摘要
采用中心组合旋转设计,对精馏法合成乳酸乙酯工艺条件进行试验优化,并通过等高线上的预测值进行了实验验证。结果表明:乙醇与乳酸的摩尔比是影响酯化率的显著因素,乙醇与乳酸的摩尔比(醇酸比)和环己烷与乳酸的摩尔比(带酸比)的交互作用、乙醇与乳酸的摩尔比和加热温度的交互作用对酯化率影响较显著。实验值与模型值的相关系数为0.988。得出最佳工艺条件为醇酸比4:1,带酸比0.8:1,催化剂用量2%,反应时间3h,加热温度110℃,该条件下乳酸酯化率可达到94%以上。
Synthesis of ethyl lactate with rectification was designed and optimized by central composite rotable design （CCRD）. And predicted values on the contour plots were tested. Results showed that the ethanol/lactic acid ratio was the significant factor for esterification yield, and the interactions between ethanol/lactic acid ratio and cyclohexane/lactic acid ratio, ethanol/lactic acid ratio and heating temperature were less significant. The correlation coefficient of predict values and experiment values was 0.988.The optimum conditions in the experiment rang： ethanol/lactic acid ratio 4：1, cyclohexane/lactic acid ratio 0.8：1, catalyst loading 2%, incubation period 3 h and heating temperature 110 ℃. The esterification yield is 94% under these conditions.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第1期165-168,共4页
Food Science
基金
安徽省自然基金项目(01041302)
安徽省“十五“重大攻关项目(01703003)
关键词
乳酸
酯化
工艺
中心组合旋转设计
lactic acid
esterification
technology
central composite rotable design
