豆油基聚酯增塑剂的合成及与聚氯乙烯共混性能分析

为了进一步利用可再生资源植物油代替石油合成化学品,该研究使用豆油和甘油在230℃下合成了豆油单甘脂,将其作为合成聚酯的二元醇组分,与马来酸酐反应,并以异辛醇为封端剂控制分子量,经过酯化和缩合反应合成了豆油基聚酯增塑剂。采用红外光谱、核磁共振和凝胶渗透色谱对该豆油基聚酯产品的结构和分子量进行了表征;将其与聚氯乙烯热塑共混成型,使用转矩流变仪、扫描电镜、热重分析仪、动态热机械分析仪和万能拉力试验机对共混物的扭矩、相容性、热性能和力学性能进行了表征。研究发现:通过单甘脂与马来酸酐酯化缩合反应合成了分子量范围为3 000~3 500的聚酯产品,该聚酯产品与邻苯类增塑剂复配使用增塑聚氯乙烯,增塑聚氯乙烯在热塑过程中的扭矩从13.4 N·m降低到10.1 N·m;扫描电镜分析表明聚酯增塑剂较好地改善了聚氯乙烯和填料的相容性;增塑聚氯乙烯的热降解温度由254.7℃提高到255.6℃,玻璃化转变温度由55℃降低到42℃;拉伸强度由16.9 MPa降低到9.6 MPa,断裂伸长率由179.6%增加到269.3%,因此该产品可以作为聚氯乙烯的优良增塑剂使用。     

大豆油和地沟油制备生物柴油生命周期评价

该研究应用生命周期评价方法,以大豆油和地沟油分别制备1 t生物柴油为研究对象,计算生物柴油全生命周期过程中的能源消耗和周期排放,结果表明：以大豆油为原料制备生物柴油全生命周期总能耗约为地沟油的2.65倍,且以地沟油为原料制备生物柴油过程中CO2、SO2、NOx、CO和粉尘各项排放与大豆油为原料时相比分别降低了82.92%、45.68%、94.91%、53.40%和90.61%。通过对制备生物柴油生命周期排放的废气和废物对环境造成的影响进行量化分析,结果表明以大豆油为原料时生命周期环境影响潜值约为地沟油的11.70倍,其数值分别为8.42和0.72,大豆油制备生物柴油过程中对环境的影响主要是全球性的变暖,地沟油制备生物柴油过程中对环境的影响主要是地区性的酸化。     

Extraction of soybean oil from single cells

Single cells prepared from autoclaved soybeans and cellulase treatment of the cells were effective in digesting the cell walls of and extracting the oil from soybeans. The first cell wall of the soybean single cell was completely removed using cellulases; the thin and transparent second cell wall of the cell was swollen. Oil in the cell formed spherical or hemispherical oil drops, and oil leaking from the oil bodies was observed. The oil was almost retained within the second cell wall. Water-extractable substances were obtained at approximately >60% of the weight. Flotation of oil drops by centrifugation was easily done. Ambient n-hexane extraction was also possible; however, residual oil remained in the oil bodies. Protease or peptidase digested the structure of the oil bodies; however, separation of the oil and the hydrolysates was impossible. The oil from the oil bodies was obtained effectively (>85%) by pressing the single cells and/or cellulase-treated single cells.     

Azide derivatives of soybean oil and fatty esters

An environmentally friendly water-based pathway to form the azide derivatives of soybean oil and fatty esters is reported. This entails first the formation of epoxides and then the azidization of the epoxides. The azidization reaction is carried out at high yields in water with only a small amount of an ionic liquid as a catalyst. The distribution of azide and alcohol functionalities on the fatty acid moiety is approximately random. This reaction has been applied to methyl oleate, methyl linoleate, soybean oil, and methyl soyate. The resulting structures have been studied by NMR.     

大豆色拉油包水乳化液乳化技术研究

目前在生物医学领域已进行了白蛋白及胰岛素的控制释放的壳聚糖/海藻酸钠微胶囊研究，但其制备方法仅适合于实验室生产。用标准乳化剂确定了油水体系的HLB值，用油水体系的HLB值确定了单甘油酯的HLB值。以HLB值为依据，考虑乳化剂分子的结构、分子量及亲水亲油基的种类，选择乳化剂配对,讨论了不同乳化剂配对乳化效率的机理，探讨了选择乳化剂配对的方法，研究了乳化过程参数对乳化效率的影响。试验结果表明：最佳的乳化工艺参数是乳浊液配方为5.5 g复合乳化剂：7.2 g大豆色拉油：47.2 g水溶液, 搅拌时间为20 min,搅拌转速1000 r/min。该研究是大规模制备壳聚糖/海藻酸钠微胶囊的基础工作。     

Optimization of production of conjugated linoleic acid from soybean oil

Linoleic acid from soybean oil was used to synthesize conjugated linoleic acid (CLA), and the response surface methodology (RSM) was applied to optimize the process. A temperature of -35 degrees C and a solvent to oil sample ratio of 8 were suggested for removal of saturated fatty acids by low-temperature crystallization. The ratio of oil sample/urea/methanol suggested was 1:2:5.5 (w/w/v) for removal of oleic acid by urea crystallization. A temperature of 150 degrees C and a time of 140 min were found to be the optimal conditions in the isomerization for the production of c-9,t-11 and t-10,c-12 CLA isomers.     

大豆油体乳液稳定性和流变性分析

研究大豆油体乳液的基本物理化学性质,将为其工业应用提供参考。以水为介质提取大豆油体,方法无毒,利于食用。对其在不同pH值（pH值2～8）、NaCl浓度（0～250?mmol/L）和加热处理（30～90℃,30?min）条件下的Zeta电位、平均粒径和乳析稳定性进行测定,并对其流变性进行考察。大豆油体乳液的Zeta电位为+20?mV～-40?mV（pH值2～8）,等电点约为4.5。在pH值≤3和pH值≥6条件下,平均粒径均为0.4?μm左右;而在3＜pH＜6时,产生了乳析现象。在较高NaCl浓度下（＞25?mmol/L）,粒径较大和发生了乳析现象。大豆油体乳液在30～90℃加热处理时较稳定。大豆油体乳液呈现出弱凝胶的性质,其黏度随着油质量分数的降低而降低。研究表明,大豆油体乳液在一定的环境条件下是稳定的。     

近临界水中大豆油无催化水解反应动力学研究

为系统研究油脂在近临界水中的水解动力学机理，系统地测定了压力10 MPa下，温度180～240℃范围内大豆油在近临界水中水解反应的动力学数据。试验结果表明，近临界水中大豆油水解反应是一个典型的自催化反应，在无任何外加催化剂的情况下大豆油可以在近临界水中顺利进行水解反应生成脂肪酸和甘油。温度对水解反应影响很大，随温度升高，水解反应速率迅速增大。采用二级自催化反应动力学模型对动力学数据进行了拟合，得到大豆油在近临界水中水解反应的活化能为43.2 kJ/mol。     

水酶法提取大豆油脂的中试研究

为了提高水酶法油脂提取率,该文进行水酶法提取大豆油脂的中试和循环酶解试验,验证小试和扩大试验的酶解和破乳参数对中试油脂提取率的影响,并研究循环酶解过程中循环次数及酶添加量对油脂提取率影响和中试工艺中大豆油脂的品质。以大豆为原料,由水酶法提取大豆油的中试得出:脱皮大豆比未脱皮大豆有助于提高油脂提取率和破乳率(P0.05,油脂提取率:脱皮61.85%,未脱皮56.91%;破乳率:脱皮92.01%,未脱皮90.42%)。通过主成分分析可知:大豆油脂的质量分数、离心后游离油和乳状液的质量分数、蛋白质的质量分数和乳状液中水分都是影响油脂提取率的关键因素。采用中试工艺1(1次提取,2次离心,1次破乳)进行循环酶解,随着循环试验次数增加,油脂提取率逐渐增大,在第4次时达到最大值66.46%±0.28%。通过检测大豆油脂的特征值可知:水酶法提取的大豆油脂的酸值、过氧化值、磷含量显著低于溶剂浸提法(P0.05),说明水酶法提取的大豆油品质高于溶剂浸提法,并且除水分和挥发物质量分数外,其他指标均符合国家三级大豆油标准。研究结果为产业化推广提供了理论参考。     

Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil

Soybeans contain oil bodies that are coated by a layer of oleosin proteins. In nature, this protein coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers for the same purpose. In this study, oil bodies were extracted from soybean using an aqueous extraction method that involved blending, dispersion (pH 8.6), filtration, and centrifugation steps. The influence of NaCl (0-250 mM), thermal processing (30-90 degrees C, 20 min) and pH (2-8) on the properties and stability of the oil bodies was analyzed using zeta-potential, particle size, and creaming stability measurements. The extracted oil bodies were relatively small ( d 32 approximately 250 nm), and their zeta-potential went from around +12 mV to -20 mV as the pH was increased from 2 to 8, with an isoelectric point around pH 4. The oil bodies were stable to aggregation and creaming at low (pH = 2) and high (pH >/= 6) pH values but were unstable at intermediate values (3 相似文献   

Influence of feeding soybean oil on conjugated linoleic acid content in beef

Forty-eight steers were used to study the influence of feeding soybean oil (SO) on the conjugated linoleic acid (CLA) content of beef. Steers were fed either a control diet containing 954 g/kg of dry matter (DM) corn-based concentrate (CTL) or a control diet supplemented with SO at 20 (SO2) or 40 g/kg (SO4) of diet DM for 105 days. Adipose tissue samples were collected from the M. longissimus dorsi (LD) and from the M. semitendinosus (ST) on days 0 and 63 of the experiment. Adipose and muscle tissue samples were collected from the LD and ST immediately after slaughter. Feeding 40 g/kg of DM as SO increased the proportions of trans-C(18:1) in beef lipid as compared to CTL and SO2 treatments. The C(18:2) cis-9, trans-11 isomer of CLA as a proportion of total fat was not different in adipose and muscle across treatments. Supplementing SO increased C(18:2) trans-10, cis-12 CLA in adipose tissue of the LD. Supplementing high-grain finishing diets with SO is not an effective strategy to enhance the C(18:2) cis-9, trans-11 isomer of CLA in beef.     

Triacylglycerol structure and composition of hydrogenated soybean oil margarine and shortening basestocks

The composition and structures of triacylglycerols (TAG) in a commercially prepared hydrogenated soybean oil margarine basestock [iodine value (IV) 65, 39.7% trans fatty acids] were determined by high-performance liquid chromatography (HPLC) in tandem with atmospheric pressure chemical ionization (APCI) mass spectrometry (MS). The basestock was separated by preparative HPLC into four fractions. Fractions 1 and 4, constituting approximately 8% of the total, were shown to consist of LOO, PLO, and LLS and OSS and PSS, respectively (where L = linoleic, O = oleic, S = stearic, and P = palmitic). APCI will not distinguish between O, oleic cis C18:1, and E, elaidic trans C18:1. Thus, O and E may be used interchangeably in discussion of TAG isomer structures. Fraction 2 consisted of OOO and POO. Fraction 3 consisted of OOO, POO, OOS, and POS. About 80% of the total triglycerides consisted of OOO, POO, and OOS. The trans fatty acid content of the fractions was determined, and the results showed that 92% of the total trans content was found in fractions 2 and 3. A shortening basestock (IV 81.7, 31.8% trans fatty acids) was partially characterized.     

Physical structures in soybean oil and their impact on lipid oxidation

The oxidation of edible oil yields both primary and secondary oxidation products (e.g., hydroperoxides, carbonyls, hydrocarbons, and epoxides), which produce undesirable sensory and biological effects. Consequently, the suppression of lipid oxidation in food matrices is of great importance. The rate and extent of lipid oxidation in many heterogeneous foods are strongly affected by the physicochemical characteristics of water-oil interfaces. This study examined the ability of dioleoylphosphatidylcholine (DOPC) and water to form association colloids within bulk oil, as well as their impact on lipid oxidation kinetics. Attenuation was used to show the DOPC and water concentrations at which association colloids existed without altering the optical properties of the oil. Interfacial tension and fluorescence spectrometry showed the critical micelle concentration (CMC) of DOPC in stripped soybean oil was around 650 μM at room temperature. Small-angle X-ray scattering (SAXS) and fluorescence probes showed that water had a very strong impact on the properties of the association colloids formed by DOPC. Measurement of primary and secondary lipid oxidation products revealed that the association colloids formed by DOPC had a pro-oxidant effect. The characterization of association colloids could provide a better understanding of the mechanisms of lipid oxidation in bulk oils and provide insights into new antioxidant technologies.     

棕榈油基可生物降解润滑剂的制备

为制备可生物降解的润滑剂,该文以棕榈油为原料制备三羟甲基丙烷三酯,用气相内标法测定三酯的生成率。通过响应面优化后,三酯的生成率最高为88.75%,经分子蒸馏后,三酯的纯度为98.6%,结构经红外光谱和质谱表征。以分子蒸馏后的产品为基础油,PB-1300（聚异丁烯）、T803B（聚α-烯烃）、BHT（2,6-二叔丁基对甲酚）和司苯-80（山梨糖醇单甘油酯）为添加剂,复配得到成品润滑剂。该润滑剂除低温性能与抗氧化能力较差外,具有很好的黏温性能和安全稳定性、无毒且易生物降解。     

Performance of crude olive pomace oil and soybean oil during carotenoid production by Blakeslea trispora in submerged fermentation

Crude olive pomace oil (COPO) and crude soybean oil (CSO), two low-cost carbon sources, were examined as cosubstrates of glucose for carotenoid production by Blakeslea trispora. Results were compared to those obtained in glucose as a sole carbon source (medium 1) and glucose plus the respective end-line refined oil counterparts. Microbial growth in the presence of oils resulted in an increase in total carotenoid production. The performance of crude oils was better than that of the respective refined forms. Carotenoid production depended on both type and added oil amount. An increase in added oil amount did not necessarily favor carotenoid accumulation. The addition of 10 g oil/L of substrate stimulated carotenoid synthesis, mainly that of beta-carotene, more than 14 (COPO) and 40 times (CSO) in comparison to that observed in medium 1. The maximum total carotenoid content (as mg beta-carotene per g of biomass dry weight) was 75 (COPO) and 235 mg (CSO), respectively. Growth, substrate assimilation, and lipid accumulation-degradation also depended on the presence of oil in the substrate.     

Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition

Soybeans contain oil bodies that are naturally coated by a layer of phospholipids and proteins. In nature, this coating protects the oil bodies from environmental stresses and could be utilized by food manufacturers for the same purpose. However, natural oil bodies are physically unstable to aggregation because of the relatively weak electrostatic repulsion between them, which limits their application in many foods. In this study, oil bodies were extracted from soybean using an aqueous extraction method and then coated by a pectin layer using electrostatic deposition. The influence of NaCl (0-500 mM), pH (2-8), and freeze-thaw cycling (-20 degrees C, 22 h/40 degrees C, 2 h) on the properties and stability of the oil bodies coated by the pectin layer was analyzed using zeta-potential, particle size, and creaming stability measurements. These results suggest that pectin-coated oil bodies have similar or improved stability compared to uncoated oil bodies and may provide a new way of creating functional soy products for use in the food and other industries.     

Preparation of acetonides from soybean oil, methyl soyate, and fatty esters

This paper describes the preparation of a new type of branched vegetable oil and its methyl ester that involves the formation of acetonides. A facile and environmentally friendly synthesis has been found to produce acetonides that entails the use of ferric chloride as a catalyst and is conducted at room temperature. The products have been fully characterized with the help of model compounds, including elemental analysis, infrared (IR) spectroscopy, nuclear magnetic resonance (NMR), and gas chromatography-mass spectrometry (GC-MS).     

Synthesis of hydroxy thio-ether derivatives of vegetable oil

Bio-based additives are desirable commodities due to their eco-friendly nature. These additives can demonstrate physical and chemical properties comparable to those of conventional mineral oil-based products. Sulfur incorporated triacylglycerol can function as an antiwear/antifriction additive for lubricants. The synthesis of four useful hydroxy thio-ether derivatives of vegetable oils, from commercially available epoxidized soybean oil and common organic thiols, is reported in this paper. The common thiols used herein were 1-butanethiol, 1-decanethiol, 1-octadecanethiol, and cyclohexyl mercaptan. Currently, there is no reported literature describing the synthesis of hydroxy thio-ether derivatives of vegetable oil. The reaction was monitored, and products were confirmed by NMR and FTIR spectroscopies. Experimental conditions involving various thiols, solvent, catalyst amount, time, and temperature were optimized for research quantity and laboratory scale-up. The synthetic process retains the vegetable oil structure, eliminates polyunsaturation in the molecule, and adds polar functional groups on triacylglycerol. These products can be used as agriculturally-based antiwear additives for lubricant applications.     

Hydrogenation and interesterification effects on the oxidative stability and melting point of soybean oil

Soybean oil with an iodine value of 136 was hydrogenated to have iodine values of 126 and 117. The soybean oils with iodine values of 136, 126, and 117 were randomly interesterified using sodium methoxide. The oxidative stabilities of the hydrogenated and/or interesterified soybean oils were evaluated by measuring the headspace oxygen content by gas chromatography, and the induction time was measured using Rancimat. The melting points of the oils were evaluated by differential scanning calorimetry. Duncan's multiple range test of the headspace oxygen and induction time showed that hydrogenation increased the headspace oxygen content and induction time at alpha = 0.05. Interesterification decreased the headspace oxygen and the induction time for the soybean oils with iodine values of 136, 126, and 117 at alpha = 0.05. Hydrogenation increased the melting points as the iodine value decreased from 136 and 126 to 117 at alpha = 0.05. The random interesterification increased the melting points of soybean oils with iodine values of 136, 126, and 117 at alpha = 0.05. The combined effects of hydrogenation and interesterification increased the oxidative stability of soybean oil at alpha = 0.05 and the melting point at alpha = 0.01. The optimum combination of hydrogenation and random interesterification can improve the oxidative stability and increase the melting point to expand the application of soybean oil in foods.     

模糊评判优化水酶法提取膨化大豆油脂和蛋白

针对水酶法同时提取大豆油与蛋白时,两种目标对工艺参数的优化有差别,因此应用模糊综合评判法对工艺参数进行双目标综合优化,得到同时兼顾高油脂提取率与高蛋白提取率的酶解工艺参数。其结果为：加酶量1.85%,酶解温度50℃,酶解时间3.6 h,料液比1︰6,pH值为9。此时,油脂提取率为92.76%左右,蛋白提取率为93.81%左右。利用扫描电子显微镜、能谱分析以及显微切片分别就蛋白水解状态对油脂释放影响机理进行了研究。通过研究可知,挤压膨化再粉碎后的大豆粉水解过程中油脂的释放取决于蛋白水解状态,经过挤压膨化后大豆细胞结构已经被较充分破坏,而大豆油脂与蛋白的作用没有被完全破坏,所以需要把蛋白充分水解才能使油脂释放聚集,因此挤压膨化后水酶法可以兼顾得到高油脂提取率和高蛋白提取率。