食品与发酵工业2012，Vol.38Issue(4)：67-71,5.
超声场中亚油酸的共轭反应
Conjugation of Linoleic Acid in Ultrasonic Field
摘要
Abstract
The effects of ultrasonic intensity, ultrasonic time, temperature, usage of catalyst and reaction time on the yield of conjugated lino｜eic acid were studied. The mathematic model of these factors to the yield was also estab- lished through uniform design. The product was characterized by ultraviolet spectroscopy and infrared spectroscopy. The results show that the factors of ultrasonic intensity, ultrasonic time, temperature, usage of catalyst and reaction time are all important to the yield of conjugated linoleic acid. Uniform experiments indicate that comparing with other factors, the ultrasonic intensity, in the range of 22. 17 - 27.26 W/cm2 , doesn＇ t play an important role in the reac- tion. Under the conditions of the experiments, the higher the temperature, the longer the reaction time and the more us- age of catalyst, will yield higher production. To obtain desirable product, the mathematic model can be used in reality to select proper parameters. In comparison with the normal method, the process assisted by ultrasound can achieve high- er yield under the same conditions; it can also reduce catalyst usage and shorten reaction time with the same yield. Spectrum analysis shows that the conjugation is reacted and the cis-trans configuration is the primary products.关键词
亚油酸/超声/共轭反应/共轭亚油酸/数学模型Key words
linoleic acid/ultrasound/conjugation/conjugated linoleic acid/mathematic model分类
轻工纺织引用本文复制引用
阎杰,丘泰球,杨日福,杨金兰..超声场中亚油酸的共轭反应[J].食品与发酵工业,2012,38(4):67-71,5.基金项目
国家自然科学基金资助项目 （）
