钛材在再沸器上的应用

合成脂肪酸生产的蒸馏过程,是根据不同碳数的脂肪酸的挥发度不同的原理在蒸馏塔中进行的。为满足不同的用途,要求大连油     

乌桕籽油制备环氧脂肪酸异辛酯的工艺

选用具有丰富不饱和键的乌桕籽油为原料,采用了水解、酯化、环氧化等一系列反应合成了环保型增塑剂环氧脂肪酸异辛酯。并通过正交试验研究了脂肪酸异辛酯的环氧化工艺,确定了合成最佳工艺为:每百克脂肪酸异辛酯,甲酸30.37g,双氧水131.49g,反应温度65℃,反应4h后环氧值可达5.71。通过红外确定了产物的构成并考察了拉伸、热稳定性等性能,结果表明环氧脂肪酸异辛酯较邻苯二甲酸二辛酯(DOP)具有更好的热稳定性和挥发迁移性。     

涤纶工业丝用油剂单体的耐热性能研究

研究了涤纶工业丝油剂主要单体无规聚醚和多元醇脂肪酸酯的耐热性。结果表明:环氧乙烷与环氧丙烷(EO/PO)质量比为50/50～60/40,相对分子质量为1 800～3 000的无规聚醚,碳分布为8～18的脂肪酸作为原料,合成温度为220～240℃,制得的季戊四醇脂肪酸酯;季戊四醇脂肪酸酯耐热性能优良,高温下的挥发量少,发烟小,焦油化程度低;工业化试验表明,涤纶工业丝油剂具有优良的耐热性及可纺性。     

气相色谱技术在林化产品分析检验中的应用(中)

本讲主要介绍气相色谱分析前的样品准备工作——难挥发物质衍生物的制备。气相色谱技术并非对所有样品的分析检测都适用,它只适用于能挥发或经过衍生化才能挥发的样品。一般来说,对于气体或沸点和极性低的热稳定性样品,如各种芳香油,松针油及松脂中性物等,可不经预处理而直接进样分析;而对于那些极性强、挥发性低、热稳定性差的样品,如松香树脂酸、油脂脂肪酸及糖类化合物等,则必须经过化     

管式炉热处理与水溶性脂肪酸组成的关系

在石蜡氧化合成脂肪酸的生产过程中生成低分子的水溶性酸,共组成不仅含有挥发性的单羧酸,也有某些不挥发的二无酸以及中性有机化合物[1]。根据石蜡氧化的机理,脂肪酸在氧化过程中并不是一次氧化产物,它是由一些中间产品转化过来的。在氧化过程中,已经形成的脂肪酸也会再次氧化而形成低分子酸或其它氧化产物。同时在氧化产物分离脂肪酸的加工过程中,脂肪酸及共酯类等多官能团化合物还会发生一系列化学变化。可见,低分子水溶性酸的组成在合脂生     

环氧脂肪酸多酯生物基增塑剂制备及其耐迁移性能

为提高聚氯乙烯用环氧脂肪酸酯生物基增塑剂耐迁移性能,利用迈克尔加成反应,以较高产率在餐厨回收油源脂肪酸双酯α位引入第三个酯基,产物不提纯直接进行环氧化处理,制得环氧脂肪酸多酯生物基增塑剂。在此基础上,利用气相色谱-质谱、核磁共振技术,确定了产物组成和结构,并对比了环氧脂肪酸多酯、环氧脂肪酸双酯在聚氯乙烯中的耐迁移性能。结果显示,得益于第三个酯基引入,环氧脂肪酸多酯的耐挥发、耐渗出和耐萃取性能均优于邻苯二甲酸二(2-乙基己基)酯,这为聚氯乙烯用高性能生物基增塑剂结构设计与制备、餐厨回收油全组分高值利用提供了借鉴与参考。     

丁腈橡胶用增塑剂

C6-C9脂肪酸和季戊四醇的合成酯（ПЗТ）,三（β-氯乙烷）磷酸酯（ПХЗФ）与丁腈橡胶的相容性好,挥发度低,可以替代通用的酯类增塑剂,用于橡胶制品生产.     

用羟基亚乙基二膦酸解决72型半透明皂的冒霜

肥皂冒霜一般认为是由于肥皂在放置过程中水份挥发,电介质留在皂体表面所形成的。所以电介质含量较高,泡化碱填充量较多,脂肪酸含量较低的肥皂较易冒霜。但72型半透明洗衣皂有时也会冒出很厚的霜。霜     

添加剂对污泥焚烧过程中重金属迁移特性的影响

利用管式炉研究了Cl、S、P对重金属迁移特性的影响,研究结果表明：C促进了重金属Cd、Pb、Zn、Cu的挥发,而对重金属Ni、Cr的挥发特性影响不大;S对重金属的挥发特性影响不大,在一定程度上抑制霞金属Zn、Cd、Ni的挥发,而对重金属Pb则促进其挥发;P对不同重金属的挥发特性影响不同,随着P含量的增加,重金属Cr和Ni的挥发的挥发率逐渐增大,而重金属Cd、Pb和Zn的挥发率逐渐降低。     

多孔介质中柴油的挥发行为

根据石油污染场地挥发性物质的污染特点，以采集的砂样和土样为下垫面，将柴油均匀覆盖在下垫面表面，然后采用差减法确定含油土柱中石油的挥发量，并系统研究风速和挥发容器尺度对石油挥发速率的影响，以及挥发过程中柴油组分的变化。研究结果表明，柴油在粗砂、细砂和亚黏土中挥发速率依次递增。风速的增大可使粗砂、细砂和亚黏土中柴油挥发速率提高1～2倍，二项式可描述柴油挥发速率与风速的关系。柴油中低碳组分首先挥发，且风对低碳组分的挥发影响明显，而对高碳组分nC16的挥发作用不大。柴油挥发速率系数随挥发容器尺度增大而增加，且两者呈线性正相关。     

八月瓜果皮挥发油的GC-MS分析

以成熟八月瓜果皮为研究原料,用水蒸汽蒸馏法制备了八月瓜果皮挥发油,并用气相色谱-质谱联用仪测定了挥发油的化学成分。结果表明,八月瓜果皮挥发油中共鉴定出39种组分,包括烃、酸、酯、醛(酮)、醇(酚)、醚、其他等七大类物质,相对含量分别为56.63%、25.44%、8.50%、7.34%、0.57%、0.19%和1.33%。烃类物质的含量最高为56.63%;相对含量大于5%的物质共5种,3-甲基庚烷的相对含量为20.89%,(E)-9-十八烷烯酸相对含量为20.74%,2-甲基庚烷的相对含量为12.74%,乙基环戊烷的相对含量为5.1013%,2-甲基-3-乙基戊烷的相对含量为5.3278%。挥发油中鉴别出高级脂肪酸30.9781%,其中不饱和脂肪酸26.3044%。未鉴定出酰胺类物质和酚醇类物质。     

Volatile fatty acid production during anaerobic mesophilic digestion of solid potato waste

The production of volatile fatty acids by anaerobic digestion of solid potato waste was investigated using a batch solid waste reactor with a working capacity of 2 dm^?3 at 37°C. Solid potato waste was packed into the digester and the organic content of the waste was released by microbial activity by circulating water over the bed, using batch loads of 500 g or 1000 g potato waste. The sequence of appearance of the volatile fatty acids was (acetic, propionic); (n‐butyric); (n‐valeric, iso‐valeric, caproic); (iso‐butyric). After 300 h digestion of potato waste on a small scale, the fermentation products were chiefly (mg g^?1 total VFAs): acetic acid (420), butyric acid (310), propionic acid (140) and caproic acid (90), with insignificant amounts of iso‐butyric acid, n‐valeric and iso‐valeric acids. When the load of potato solids was increased, the volatile fatty acid content was similar, but butyric acid constituted 110 mg g^?1 and lactic acid 400 mg g^?1 of the total volatile fatty acids. The maximum soluble chemical oxygen demand (COD) achieved under the experimental conditions used was 27 and 37 g COD dm^?3 at low and high loadings of potato solids, respectively. The total volatile fatty acids reached 19 g dm^?3 of leachate at both loads of potato solid waste. Gas production was negligible, indicating that methanogenic activity was effectively inhibited. Copyright © 2004 Society of Chemical Industry     

Physical refining of coconut oil: Effect of crude oil quality and deodorization conditions on neutral oil loss

In the present study, neutral oil loss (distillative and mechanical carry-over) during physical refining of coconut oil was quantified. Neutral oil loss seems to depend on both the crude oil quality and the process conditions during deodorization. The distillation of volatile glyceridic components (monoand diglycerides), originally present in the crude oil, was confirmed as the major cause for the neutral oil loss. The amount of these volatile components in crude coconut oils cannot be derived as such from the initial free fatty acid content. A lower deodorization pressure with less sparge steam resulted in a larger neutral oil loss than a higher pressure with more steam. A “deodorizability” test on a laboratory scale under standardized conditions (temperature=230°C, pressure=3 mbar, time=60 min, sparge steam=1%), to evaluate crude oil quality and to obtain a more accurate prediction of the expected neutral oil loss and free fatty acid content in the fatty acid distillate, is described.     

反相高效液相色谱测定厌氧反应上清液中挥发性脂肪酸

挥发性脂肪酸（VFA）是厌氧反应系统中重要的指标,准确地了解各类挥发性脂肪酸的含量是确保厌氧发酵反应系统正常运行的重要步骤。对比传统测定方法本实验建立了反相高效液相色谱（HPLC）测定甲酸、乙酸、丙酸、正丁酸等挥发性脂肪酸方法。结果表明此方法4种挥发性脂肪酸的回收率均大于87％,检出限和RSD分别处于2．56～4．78mg／L和8．23％-10．31％之间。准确度及精密度能够满足实验的基本要求。     

Emission of Volatile Aldehydes from DAG-Rich and TAG-Rich Oils with Different Degrees of Unsaturation During Deep-Frying

The purpose of the present study was to compare the emission of volatile aldehydes from diacylglycerol-rich oils (DAG-OILs) and triacylglycerol-rich oils (TAG-OILs) with different degrees of unsaturation of fatty acid moieties during the deep-frying of sliced potatoes. To examine the effect of fatty acid composition, four kinds of oils with different fatty acid compositions were selected: rape seed (RS); sunflower oil as a high oleic (HO); safflower oil as high linoleic (HL); and, perilla oil as high linolenic (HLn) oils. The emissions of volatile aldehydes were determined during the deep-frying of sliced potatoes by using the above fresh test oils or deteriorated RS oils. The statistical analysis showed no significant difference in volatile aldehyde emission and profile between the DAG-OIL and TAG-OIL with the fatty acid composition of RS, HL, and HLn. Although a statistically significant difference was noted in the volatile aldehyde emission between the DAG-OIL and TAG-OIL with HO, this difference was extremely small when compared to the variations found in the oils with four types of fatty acid composition. Finally, no difference was found in the volatile aldehyde emissions between the deteriorated DAG-OIL and TAG-OIL, although volatile aldehyde emissions increased with frying time. In addition, the acrylamide contents in potato chips prepared with RS–DAG or RS–TAG were at comparable levels.     

Oil, Fatty Acid Profile and Karanjin Content in Developing Pongamia pinnata (L.) Pierre Seeds

Oil content, fatty acid composition and karanjin content were studied in developing pongamia seeds, at intervals of 3?weeks from 30?weeks after flowering up to 42?weeks. Three marked stages in seed development were observed at the early green pod stage, the middle half brown stage and the late dark brown stage. Significant variation in seed biomass, pod and seed characteristics were observed. A significant (P?<?0.01) decrease in the moisture content of the seeds was observed during seed development. The oil content gradually increased from 32.06 to 36.53?% as the seed matured. A significant variation in fatty acid composition was detected across all stages of seed development. Palmitic acid (16:0) content marginally decreased from 11.81 to 10.18?%, while stearic acid (18:0) and linolenic acid (18:3) remained constant at all stages of seed maturity. A steady increase in oleic acid (18:1) content from 38.11 to 49.11?% was observed, while the linoleic acid (18:2) content decreased from 30.14 to 18.85?%. The iodine value increased, while the saponification number of oil decreased during seed development. The increase in karanjin content was steady. Seeds harvested after 42?week after flowering yielded the maximum oil with high oleic acid content which could be suitable for biodiesel production.     

Effects of milk fat replacement by PUFA enriched fats on n‐3 fatty acids,conjugated dienes and volatile compounds of fermented milks

A study was carried out to determine the profiles of fatty acids in fermented milks and dairy derivatives made with milk fat substituted by polyunsaturated fatty acid (PUFA)‐enriched fat. In order to improve the organoleptic properties of those products, whey protein concentrates (WPC) were added during the manufacturing process. Interest was focused during manufacturing and storage period on the contents of “healthy” fatty acids, mainly conjugated linoleic acid and n‐3 PUFA. Contents of these fatty acids were not affected by the manufacture practices and neither did addition of WPC during manufacturing nor cold storage cause their decrease. Percentages of total n‐3 fatty acids in fat from dairy derivatives enriched in PUFA after 21 d of storage (1.45%) were very close to those obtained before processing (1.39%). Contents did not differ either substantially when WPC were added during manufacturing (1.46%). The increase of volatile compounds was also examined. Although a slight decrease in the total volatile content was observed, percentages of different compounds were not modified when milk fat was substituted by PUFA enriched fat.     

The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar

In this study, the Ayvalik olive variety, an important and widely grown olive variety in Turkey, was chosen. A month prior to blooming and 2 months prior to harvesting in 2011 and 2012, three different concentrations of boron (100, 150 and 250 ppm) were applied to the olive leaves with or without boron deficiencies. After the application, quality criteria, fatty acid composition, total phenol contents and major volatile compounds of olive oil that was obtained from the harvested olives were investigated. Boron application to the olive trees with boron deficiencies has improved both the amount and the olive oil quality. Experimental results show the significance of boron for olive farming. Application of boron in 150 ppm led to a better olive oil quality by improving fatty acid composition [oleic acid (76.03 %), linoleic acid (9.68 %), linolenic acid (0.56 %), monounsaturated fatty acid (77.24 %)], total phenol content (422.94 ppm) and major volatile compounds [E‐2‐hexenal (43.12 ppm), hexanal (3.02 ppm), Z‐3‐hexenol (1.13 ppm)] in both harvest seasons (2011–2012) and in both olive orchards with or without boron deficiencies.     

Lipids in Cruciferae VI: The Fatty Acid Composition of Seeds of Some Cultivated Brassica Species and of Sinapis alba L.

A large number of seed samples from Brassica campestris, B. carinata, B. juncea, B. napus, B. nigra, B. oleracea and Sinapis alba have been analysed for fatty acid composition by gas chromatography. Differences in fatty acid patterns among different samples of European winter rape seed (Brassica napus) were generally of a small magnitude, regardless of cultivar used or environmental conditions. Among summer rape cultivars studied, the Polish ?Bronowski”? was distinguished by its low erucic acid content, about 10%, provided that samples of genetic stocks were analysed. The highest linoleic acid content observed in any of the species investigated was 26% and the lowest linolenic acid figure was about 7%. The intra- and inter-specific variation observed is discussed in relation to the development of cultivars with improved fatty acid patterns and in relation to the taxonomy of these species.     

Study of drying kinetics of salmon processing by-products at different temperatures and the quality of extracted fish oil

Samples of salmon processing by-products were minced, mixed, and partially dried to moisture content of 90?±?5% (dry basis), at two different temperatures 60 and 100°C (using hot air-drying and oven-drying, respectively). Theoretical and semitheoretical drying models were used for modeling of the drying kinetics of salmon by-products mix, where Page model and logarithmic models were observed as the best models presenting the drying kinetics of salmon by-products at 60 and 100°C, respectively. Salmon by-product oil was extracted from the partially dried by-product through centrifugation and was compared with enzymatically extracted (enzymatic extraction method was considered as the control method) salmon oil, in terms of fatty acid profile of the oils. The oil content obtained through semidried samples and enzymatically treated samples ranged between 16.234 and 18.212?g/100?g of fresh sample, which were not significantly different. The fatty acid composition was similar in all the cases. The fatty acids predominantly observed in the salmon oils included oleic acid, linoleic acid, and palmitic acid. Other fatty acids included palmitoleic acid, stearic acid, vaccenic acid, gondoic acid, and myristic acid. Docosahexaenoic acid and eicosapentaenoic acid contents were between 1 and 2% of the oil extracted in all the cases, and DPA (Docosapentaenoic acid) content was approximately 1%. Hence, partial dehydration at both the temperatures was concluded as a potential processing method for increasing the storability of salmon by-products and obtaining salmon oil with high quality.