短链脂肪醇开环改性环氧脂肪酸甲酯制备润滑油基础油

以环氧脂肪酸甲酯为原料,在磷酸催化下与短链脂肪醇开环反应制备一系列的双酯衍生物,作为矿物基基础油的替代品。研究了醇碳链长度对双酯衍生物黏度、酸值、低温流动性、热氧化稳定性等理化性能和极压性能、减摩性能、抗磨性能等摩擦学性能的影响,并探究了双酯衍生物作为基础油对传统润滑添加剂二烷基二硫代磷酸锌（ZDDP）的感受性。结果表明：采用短链脂肪醇对环氧脂肪酸甲酯进行开环改性,可以改善其低温流动性、极压性能和减摩、抗磨性能,而不能改善其热氧化稳定性;制备的双酯衍生物对传统润滑添加剂ZDDP具有良好的感受性。     

乳液催化大豆油的环氧化

以磷钨酸为催化剂,考察了乳化剂季铵盐的种类对合成环氧大豆油的影响。其中,十六烷基三甲基氯化铵的效果相对较好。结合磷钨酸的催化性能与十六烷基三甲基氯化铵的乳化性能,实现大豆油的高效环氧化,且易溶于反应体系的磷钨酸与十六烷基三甲基氯化铵可原位生成不溶的磷钨酸季铵盐固体,易于与产物分离。此外,也考察了反应温度、甲酸用量、双氧水用量、磷钨酸与十六烷基三甲基氯化铵的总用量和反应时间对合成环氧大豆油的影响。在大豆油：甲酸：双氧水：磷钨酸：十六烷基三甲基氯化铵=1: 0.12: 1.20: 0.0062: 0.002(以大豆油的质量为基准),反应温度70℃,反应时间6h的优化条件下,合成的环氧大豆油环氧值为6.15% ,碘值为2.46%。经FT-IR表征,大豆油的不饱和键已基本转化为环氧大豆油的环氧基团。     

大豆油基柔软剂的合成及其应用性能研究

以环氧大豆油与丙烯酸为原料,通过酯化反应合成环氧大豆油丙烯酸酯,以此与聚甲基氢硅氧烷经硅氢加成反应合成大豆油基柔软剂。研究了硅氢加成反应温度、反应时间、物料比对硅氢键转化率的影响,确定了最佳硅氢加成反应条件:反应温度70℃、反应时间4 h、环氧大豆油丙烯酸酯与聚甲基氢硅氧烷的物质的量比为1.3∶1;研究了产物的柔软性能、拒水性以及抗皱效果,结果表明,大豆油基柔软剂具有一定的柔软效果,拒水性和抗皱性能良好。     

豆渣基固体酸的制备及催化大豆油的环氧化

为了促进豆渣的资源化利用,以豆渣为原料,通过同步炭化磺化法制备豆渣基固体酸催化剂,并将其应用于催化合成环氧大豆油,考察了磺化剂种类、磺化剂用量、磺化温度及磺化时间对豆渣基固体酸结构及催化性能的影响。结果表明：以硫酸为磺化剂,在硫酸与豆渣质量比2∶1、磺化温度190℃和磺化时间10 h的条件下,制备的豆渣基固体酸BD-1-2对大豆油的环氧化反应表现出较好的催化性能,环氧大豆油的环氧值达到6.30%;BD-1-2在200℃以内可保持热力学性质稳定;扫描电镜结果显示,BD-1-2结构中包含表面光滑的微球结构以及表面粗糙的无规则片状结构;BD-1-2经4次使用后仍保持较好的催化性能。综上,所制备的BD-1-2可应用于环氧大豆油的高效合成。     

UV固化环氧大豆油丙烯酸酯的合成研究

利用环氧大豆油环氧基的化学活性,在新的催化剂和阻聚剂构成的催化-阻聚复合助剂体系中制备了可用于紫外光固化的低黏度环氧大豆油丙烯酸酯,研究了反应温度、反应时间、复合助剂体系的种类及用量对合成反应的影响。结果表明,在反应温度120℃、反应时间5 h、催化-阻聚复合助剂体系为1.2%三苯基膦和0.15%90SD条件下,制得的环氧大豆油丙烯酸酯性能及外观比较理想,其紫外光固化速率较快,固化膜硬度达3H且具有较好的柔韧性和附着力。     

环氧涂层预应力钢绞线性能对比研究

介绍环氧涂层预应力钢绞线的应用,并对单丝涂覆环氧涂层预应力钢绞线和填充型环氧涂层预应力钢绞线在产品标准、力学性能、疲劳性能、防腐性能等方面进行对比研究。结果表明:填充型环氧涂层预应力钢绞线破断拉力比单丝涂覆环氧涂层预应力钢绞线高3%~4%,安全性能更高;填充型环氧涂层预应力钢绞线的钢丝之间填充环氧树脂,在钢丝之间形成减摩层,避免了微动磨损疲劳的产生,抗疲劳性能比单丝涂覆环氧涂层预应力钢绞线优越。对2种环氧涂层预应力钢绞线进行抗化学性能和盐雾试验,验证了填充型环氧涂层预应力钢绞线防腐性能优于单丝涂覆环氧涂层预应力钢绞线。     

酸性离子液体催化合成环氧大豆油工艺的研究

以大豆油为原料,Br?nsted酸性离子液体为催化剂,考察反应温度、乙酸用量、H2O2用量、催化剂量及反应时间等因素对大豆油环氧化反应的影响。在单因素实验的基础上通过响应面分析法优化环氧大豆油制备工艺。研究表明,N,N-二甲基苄基丙磺酸硫酸氢盐（[DMBPS]HSO4）离子液体具有较好的催化环氧化性能,离子液体强的Br?nsted酸性是其具有高催化活性的原因。以[DMBPS]HSO4为催化剂,通过响应面分析法优化的环氧大豆油最佳合成条件为：乙酸用量9%,反应温度110 ℃,H2O2用量77%,催化剂量6.1%,反应时间3.1 h,优化条件下环氧大豆油的环氧值为7.11,该结果与模型预测值基本相符。     

新闻概览

<正>大豆加工工艺有新法便于规模化生产中科院新疆理化技术研究所开发的环氧大豆油丙烯酸酯合成方法日前获得专利授权。该专利是将大豆油、甲酸和溶剂在室温下混合均匀,滴加过氧化氢与催化剂的混合物,静置分层后对油层进行处理即可得到环氧大豆油,进一步对环氧大豆油进行酯化反     

低共熔溶剂催化合成环氧大豆油工艺研究

以大豆油为原料,氯化胆碱-甲磺酸形成的低共熔溶剂为催化剂,考察反应温度、催化剂用量、乙酸用量、过氧化氢用量及反应时间等因素对环氧化反应的影响,并通过响应面分析法优化环氧大豆油制备工艺。研究表明,氯化胆碱-甲磺酸低共熔溶剂具有较好的催化环氧化反应性能,以其为催化剂,并通过响应面分析法优化的环氧大豆油最佳合成条件为：反应温度73 ℃,催化剂量4.8 wt%,H2O2用量为72 wt%,反应时间3.6 h,乙酸用量9 wt %,此条件下,环氧大豆油的环氧值为6.98,该结果与模型预测值基本相符。     

响应面法优化磷钨酸介孔分子筛催化制备大豆油基多元醇

采用响应面法对磷钨酸介孔分子筛催化环氧大豆油制备大豆油基多元醇进行了优化研究。结果表明:以甲醇作为开环反应试剂,磷钨酸介孔分子筛可较好地催化环氧大豆油开环制备大豆油基多元醇;通过Box-Behnken设计,利用Design-expert 8.0软件进行二次回归分析,确定大豆油基多元醇最佳制备条件为反应时间3 h、磷钨酸介孔分子筛用量为环氧大豆油质量的3%、甲醇与环氧大豆油摩尔比13∶1、反应温度75℃,在此条件下大豆油基多元醇的转化率为77.25%。     

Combination effect of phospholipids and n-3 polyunsaturated fatty acids on rat cholesterol metabolism

This study evaluated phospholipids (PLs) containing n-3 polyunsaturated fatty acids (n-3 PUFAs) for their specific inherent effects and effects due to a combination of the presence of glycerophosphate structure and n-3 PUFAs on cholesterol metabolism in rats. Rats were fed a diet of AIN-93G containing soybean oil (SO, 7%), SO (5.8%)+fish oil (1.2%), SO (5.2%)+soybean PLs (1.8%), SO (5.2%)+PLs containing n-3 PUFAs (1.8%), and SO (4.0%)+fish oil (1.2%)+soybean PLs (1.8%). Diets with PLs containing n-3 PUFAs, and soybean PLs in combination with fish oil, resulted in decreased serum and liver cholesterol levels through enhancement of fecal cholesterol excretion and suppression of liver sterol regulatory element binding protein-2 mRNA expression compared with the diet containing soybean oil alone. This study shows that soybean PLs with added triacylglycerol that included n-3 PUFAs have the same effects on cholesterol metabolism as PLs containing n-3 PUFAs, and that these could be of benefit to people.     

Effect of linoleic acid and dietary vitamin E supplementation on sustained conjugated linoleic acid production in milk fat from dairy cows

Conjugated linoleic acid (CLA; cis-9,trans-11 18:2), a bioactive fatty acid (FA) found in milk and dairy products, has potential human health benefits due to its anticarcinogenic and antiatherogenic properties. Conjugated linoleic acid concentrations in milk fat can be markedly increased by dietary manipulation; however, high levels of CLA are difficult to sustain as rumen biohydrogenation shifts and milk fat depression (MFD) is often induced. Our objective was to feed a typical Northeastern corn-based diet and investigate whether vitamin E and soybean oil supplementation would sustain an enhanced milk fat CLA content while avoiding MFD. Holstein cows (n = 48) were assigned to a completely randomized block design with repeated measures for 28 d and received 1 of 4 dietary treatments: (1) control (CON), (2) 10,000 IU of vitamin E/d (VE), (3) 2.5% soybean oil (SO), and (4) 2.5% soybean oil plus 10,000 IU of vitamin E/d (SO-VE). A 2-wk pretreatment control diet served as the covariate. Milk fat percentage was reduced by both high-oil diets (3.53, 3.56, 2.94, and 2.92% for CON, VE, SO, and SO-VE), whereas milk yield increased significantly for the SO-VE diet only, thus partially mitigating MFD by oil feeding. Milk protein percentage was higher for cows fed the SO diet (3.04, 3.05, 3.28, and 3.03% for CON, VE, SO, and SO-VE), implying that nutrient partitioning or ruminal supply of microbial protein was altered in response to the reduction in milk fat. Milk fat concentration of CLA more than doubled in cows fed the diets supplemented with soybean oil, with concurrent increases in trans-10 18:1 and trans-11 18:1 FA. Moreover, milk fat from cows fed the 2 soybean oil diets had 39.1% less de novo synthesized FA and 33.8% more long-chain preformed FA, and vitamin E had no effect on milk fat composition. Overall, dietary supplements of soybean oil caused a reduction in milk fat percentage and a shift in FA composition characteristic of MFD. Supplementing diets with vitamin E did not overcome the oil-induced reduction in milk fat percentage or changes in FA profile, but partially mitigated the reduction in fat yield by increasing milk yield.     

Application of triacylglycerol and fatty acid analyses to discriminate blended sesame oil with soybean oil

Triacylglycerols (TAGs) and fatty acids in the mixture of sesame oil (SO) with soybean oil were analysed using high performance liquid chromatography (HPLC)–an evaporative light scattering detector (ELSD) and gas chromatography (GC)–a flame ionisation detector (FID). Relative percentage of linolenic acid increased rapidly compared to those of oleic and linoleic acids as the ratio of soybean oil increased in the blended SO. Peak responses of trilinolein (LLL) and trilinolenin (LnLnLn) by HPLC–ELSD was higher than those by GC–FID from the same concentration of TAGs. The presence of LLLn peak, the contents of linolenic acid, and the relative ratio of L/S, O/Ln, and L/Ln from fatty acids or LLL/OOO from TAGs could be useful indicators to detect the blended SO with soybean oil. TAG analysis by HPLC–ELSD coupled with fatty acids by GC–FID can be useful methods to discriminate blended SO with soybean oil.     

傅里叶变换红外光谱法鉴别纯核桃油并定量检测掺伪含量

应用傅里叶变换红外光谱(FT—IR)法测定纯核桃油和分别混合大豆油、普洱茶籽油和葵花籽油的掺伪核桃油的红外光谱,结合主成分分析法(PCA)以及马氏距离判别法对核桃油的纯度进行判别,3个判别模型的准确率均达到100%;同时对验证集样品的类归属进行判别,判别准确率达均为100%。结合偏最小二乘法(PLS)定量检测核桃油纯度,建立的PLS校正集模型中核桃油的真实含量与FT—IR预测含量的相关系数R2分别为0.990 8、0.994 4和0.995 5,校正集均方根误差分别为0.032 7、0.023 5和0.019 6。试验结果证明,该方法可以作为核桃油质量监控的快速检测方法。     

不同种类高膳食油脂对小鼠血脂、肝脂及尿酸的影响

为了探讨猪油、植物油及其调和油对血脂、肝脂及血尿酸的影响,评估其对特殊人群的健康潜在风险,本文研究以小鼠为模型,模拟居民用油习惯,将50只8周龄雄性C57BL/6J小鼠随机均分为葵花籽油组(SSO)、豆油组(SO)、猪油组(LO)、葵花籽油与猪油调和油组(SSO-L)、豆油与猪油调和油组(SO-L)5组,模拟我国部分人群(5%~10%)日均烹调油脂高摄入水平(95g/d),每组日粮中分别添加10.5%的不同油脂,饲喂8周后采集血液和肝脏组织,检测血清和肝脏指标。结果显示,相比于其他各组,LO组在体脂和血脂方面都有显著或极显著升高(p0.05,p0.01)。而SSO-L组和SO-L组在肝脂方面显著高于对应的SSO组和SO组(p0.05)。同时,SSO-L组和SO-L组的SUA和肝脏XOD水平都显著高于LO组(p0.05)。表明在95 g/d的膳食油脂摄入水平下,猪油会极大增加肥胖和患脂肪肝病的风险。葵花籽油与猪油调和油和豆油与猪油调和油也会通过升高尿酸水平来增大痛风和脂肪肝的患病风险。此外,长期以该水平摄入这两种调和油对肝脏功能也有明显损伤。在该摄入水平下,豆油为较优选择。     

Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties

Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.     

Effects of dietary fibre and soybean oil on the digestion of extruded and roller-dried maize starch

The effects of soybean dietary fibre (SDF), microcrystalline cellulose (MCC), konjac glucomannan (KGM), soluble soybean polysaccharide (SSPS) and soybean oil (SO) on in vitro digestion of extruded maize starch (EMS) and roller-dried maize starch (RDMS) samples were investigated. Adding MCC, particularly in high doses, induced slow digestion in EMS and RDMS samples, but not after adding SDF. KGM and SSPS addition reduced starch hydrolysis of RDMS but did not have a significant effect on EMS, whereas SO addition reduced starch hydrolysis of EMS but had no effect on RDMS. Principal component analysis demonstrated that the addition of MCC, SO, KGM (0.51%), and SSPS (0.51%) to EMS and KGM (0.51%) to RDMS were the best choices to slow the hydrolysis of starch, compared with that of other additives. These findings provide useful information on the selection of exogenous additives in the development of low glycaemic index products for maize starch.     

冷冻魔芋复合凝胶保水性和质构特性的调控

本研究将瓜尔豆胶、大豆油、乳化剂依次加入到魔芋凝胶中,以探究其对冷冻魔芋凝胶保水性和质构特性的影响。首先添加瓜尔豆胶到魔芋凝胶中,相比于控制组(纯魔芋凝胶),冷冻后的魔芋/瓜尔豆胶复合凝胶的保水性能提升,其冷冻析水率最多减小了3.63%,持水率最大升高了4.68%,硬度最多增大了930.74 g。为了进一步提高冷冻复合凝胶的保水性,将大豆油和乳化剂添加入魔芋/瓜尔豆胶复合凝胶中。添加大豆油可以增大魔芋/瓜尔豆胶凝胶的保水性,但复合凝胶硬度有所降低。在魔芋/瓜尔豆胶/大豆油复合凝胶中添加5种不同的乳化剂进行对比,发现单甘油脂肪酸酯对提高冷冻凝胶的保水性的效果最好。当瓜尔豆胶、大豆油和单甘油脂肪酸酯在复合凝胶中的比例分别为0.10%、5%和0.10%时,对比控制组,冷冻复合凝胶的析水率由25.37%降低到10.19%,持水率由62.55%升高至82.83%,但凝胶硬度降低。瓜尔豆胶、大豆油和单甘油脂肪酸酯的复合添加可以有效改善魔芋凝胶在冷冻后的保水能力,并改变了凝胶的质构特性。本研究为调控冷冻魔芋复合凝胶的性能提供了数据支撑,也为冷冻魔芋复合凝胶产品的生产提供了理论参考。     

Effect of grape seed oil supplementation on plasma lipid profiles in rats

The purpose of the study was to investigate the comparative effects of feeding of grape seed oil (GSO), soybean oil (SO), and lard on plasma lipid profile in rats. Lard fed diets increased body weight gain in rats and resulted in negative effects on lipoprotein metabolism. However, the GSO fed rats had a significant reduction in total cholesterol (TC, 60.6 mg/dL), low density lipoprotein cholesterol (LDLC, 16.8 mg/dL), and atherogenic index (AI, 0.9), and the ratio of high density lipoprotein cholesterol (HDLC) to TC (0.5) was significantly higher than those of SO and lard groups. These data suggest that GSO supplementation has significant health benefits through favorable alterations in plasma lipid profiles compared to SO and lard fed rats. GSO may be good dietary oil and may provide health benefits in hyperlipidemia and related complications.     

Effectiveness of oils rich in linoleic and linolenic acids to enhance conjugated linoleic acid in milk from dairy cows

Forty Holstein dairy cows were used to determine the effectiveness of linoleic or linolenic-rich oils to enhance C_18:2cis-9, trans-11 conjugated linoleic acid (CLA) and C_18:1trans-11 (vaccenic acid; VA) in milk. The experimental design was a complete randomized design for 9 wk with measurements made during the last 6 wk. Cows were fed a basal diet containing 59% forage (control) or a basal diet supplemented with either 4% soybean oil (SO), 4% flaxseed oil (FO), or 2% soybean oil plus 2% flaxseed oil (SFO) on a dry matter basis. Total fatty acids in the diet were 3.27, 7.47, 7.61, and 7.50 g/100 g in control, SO, FO, and SFO diets, respectively. Feed intake, energy-corrected milk (ECM) yield, and ECM produced/kg of feed intake were similar among treatments. The proportions of VA were increased by 318, 105, and 206% in milk fat from cows in the SO, FO, and SFO groups compared with cows in the control group. Similar increases in C_18:2cis-9, trans-11 CLA were 273, 150, and 183% in SO, FO, and SFO treatments, respectively. Under similar feeding conditions, oils rich in linoleic acid (soybean oil) were more effective in enhancing VA and C_18:2cis-9, trans-11 CLA in milk fat than oils containing linolenic acid (flaxseed oil) in dairy cows fed high-forage diets (59% forage). The effects of mixing linoleic and linolenic acids (50:50) on enhancing VA and C_18:2cis-9, trans-11 CLA were additive, but not greater than when fed separately. Increasing the proportion of healthy fatty acids (VA and CLA) by feeding soybean or flaxseed oil would result in milk with higher nutritive and therapeutic value.