摘要
脂肪酸和脂肪酸酯是呈“酸性”的 ,它是使发酵法生产丙三醇的NaOH滴定值超标的一类杂质 .为分析其产生来源及进一步提出控制策略 ,确定了显“酸性”的关键脂肪酸酯 .GC -MS分析发现 ,发酵法生产工业级丙三醇中脂肪酸及脂肪酸酯为乙酸、丙酸、丁酸甘油酯及甘油单乙酸酯等 ,其中甘油单乙酸酯含量最高 .HPLC法测定了不同厂家发酵生产的工业级丙三醇中甘油单乙酸酯的含量 ,一般在 0 .5～ 3.0 g/10 0 g丙三醇 .它对工业级丙三醇的脂肪酸滴定值影响最大 ,是发酵法生产工业级丙三醇显“酸性”
Fatty acids and fatty acid esters were some impurities in commercial glycerol by fermentation,which show acidification and make the titration of NaOH above the normal level.In order to analyze its origin and further afford the controlling methods ,the key component of fatty acids esters was determined.There were acetic acid,propanoic acid,butyrin glycerol and glycerol monoacetin determined by GC MS,.It proved that glycerol monoacetin in fatty acid esters in commercial glycerol was highest. The amount of glycerol monoacetin in commercial glycerol from different plants was in the range of 0.5～3.0 g/(100 g glycerol) by HPLC.The amount of glycerol monoacetin mostly affects the titration of fatty acid esters incommercial glycerol with 0.1 mol/L NaOH,and it was main component that showed the commercial glycerol acidification.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2001年第4期344-346,372,共4页
Journal of Wuxi University of Light Industry
基金
国家"九五"科技攻关项目 (96 C0 3 0 3 0 3)
