CAJ | 학술논문

采用营养价值较高的冷榨大豆胚芽油为原料，Pd/C作催化剂，在超临界CO2状态下对其进行氢化。通过单因素与响应面优化确定最佳工艺条件：温度80℃，CO2压力为6.0 MPa，H2压力为4.0 MPa，时间60 min，搅拌速度为200 r·min-1，催化剂用量0.08%。最终得到氢化大豆胚芽油的碘值为72.99 gI2·100 g-1，VE含量为288.31 mg·100 g-1，反式脂肪酸含量为9.56%，与常规氢化相比，不仅可有效控制大量反式脂肪酸形成，而且VE含量变化较小，可最大程度避免营养损失。
채용영양개치교고적랭자대두배아유위원료，Pd/C작최화제，재초림계CO2상태하대기진행경화。통과단인소여향응면우화학정최가공예조건：온도80℃，CO2압력위6.0 MPa，H2압력위4.0 MPa，시간60 min，교반속도위200 r·min-1，최화제용량0.08%。최종득도경화대두배아유적전치위72.99 gI2·100 g-1，VE함량위288.31 mg·100 g-1，반식지방산함량위9.56%，여상규경화상비，불부가유효공제대량반식지방산형성，이차VE함량변화교소，가최대정도피면영양손실。
The raw material of this study was cold-pressed soybean germ oil which was higher nutritional value of the catalyst was Pd/C, and was hydrogenated of under supercritical CO2 condition. The optimum process conditions were determined by single factor and response surface optimization:the temperature was 80℃, the pressure of CO2 was 6 MPa, the pressure of H2 was 4 MPa,the time was 60 min, the stirring speed was 200 r·min-1, the amount of catalyst was 0.08%. Finally the oil iodine value of hydrogenated soybean germ was 72.99 gI2·100 g-1, the content of VE was 288.31 mg·100 g-1, the content of trans fatty acid was 9.56%, not only it could effectively control the formation amount of trans fatty acid, but also the change of the content of VE was smaller,and it avoided nutrient lossing compared with the conventional hydrogenation.