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Deacidfieation method of high-acid-value vegetable oil

A deacidification method and vegetable oil technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of high pretreatment requirements of crude oil, price restrictions on wide application, lack of selectivity in reaction, etc., to achieve solvent recovery and recycling, price Inexpensive, highly selective effects

Inactive Publication Date: 2018-12-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical esterification and deacidification require high temperature, the reaction lacks selectivity, there are many reaction by-products, and product separation is difficult; enzymatic esterification and deacidification requires immobilized lipase, the harsh requirements of the enzyme on the environment, and the high price limit its use in Wide application in industry
[0004] The traditional deacidification process may have problems such as large loss of neutral oil, high requirements for crude oil pretreatment, or high energy consumption. The current esterification deacidification may have many reaction by-products or high prices. At present, there is no economical and effective method for deacidification of vegetable oil, especially for vegetable oil with high acid value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The batch enzyme reaction is carried out in a batch-type stirred tank reactor. The free fatty acid and monoethanolamine in the high acid value rice bran oil are in a molar ratio of 1:4 (the acid value of the high acid value rice bran oil is 38.29mgKOH / g), and the added The ratio of vegetable oil to n-hexane is 1:0.5 (w / v), add high acid value vegetable oil and 12% calcium oxide of the total mass of monoethanolamine, stir and react at 60°C under normal pressure for 6 hours, after the reaction, the reaction product is settled by centrifugation Remove the catalyst, add 4% hydrochloric acid to the clear liquid for pickling, wash off the reaction product of hydrochloric acid and monoethanolamine and unreacted hydrochloric acid and monoethanolamine with deionized water, then add 8 times the volume of n-hexane, and heat up To 50 ℃ until the reaction product is completely dissolved, the fatty acid ethanolamide is removed by cooling and crystallization, and the solvent is removed...

Embodiment 2

[0031] The batch enzyme reaction is carried out in a batch-type stirred tank reactor, and the free fatty acid and monoethanolamine in the high acid value wheat germ oil are in a molar ratio of 1:2 (the acid value of the high acid value wheat germ oil is 21.87mgKOH / g), The ratio of added vegetable oil to methanol is 1:2.5 (w / v), add 10% egg shells, stir and react at normal pressure 50°C for 10 hours, after the reaction is over, the reaction product is removed by centrifugal sedimentation, and the concentration is added to the clear liquid Pickling with 2% hydrochloric acid, and then washing away the reaction product of hydrochloric acid and monoethanolamine and unreacted hydrochloric acid and monoethanolamine with deionized water, then adding 10 times the volume of n-hexane, and raising the temperature to 60°C until the reaction product is completely dissolved. The fatty acid ethanolamide was removed by cooling and crystallization, and the solvent was removed by rotary evaporati...

Embodiment 3

[0033] The batch enzyme reaction is carried out in a batch-type stirred tank reactor. The free fatty acid and monoethanolamine in the high acid value rice bran oil are in a molar ratio of 1:6 (the acid value of the high acid value rice bran oil is 33.59mgKOH / g), and the added The ratio of vegetable oil to n-hexane is 1:3 (w / v), add 8% crab shells, stir and react at 60°C under normal pressure for 12 hours, after the reaction, the reaction product is removed by centrifugal sedimentation to remove the catalyst, washed with water to remove unreacted monoethanolamine , and then add 5 times the volume of n-hexane, raise the temperature to 70°C until the reaction product is completely dissolved, cool down and crystallize to remove fatty acid ethanolamide, and remove the solvent by rotary evaporation to obtain a low-acid value vegetable oil with an acid value of 13.28 mgKOH / g.

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Abstract

The invention discloses a deacidfieation method of high-acid-value vegetable oil. The deacidified vegetable oil is obtained by mixing and dissolving the high-acid-value vegetable oil and monoethanolamine in an organic solvent, adding a catalyst, reacting for 1-24 hours at the temperature of 50-100 DEG C, and removing the catalyst, the unreacted monoethanolamine and fatty acid glycollic amide in the vegetable oil after the reaction. The invention provides a deacidfieation process of the high-acid-value vegetable oil, calcium oxide which is extensive in sources, low in price and easy to obtain is taken as the catalyst, and monoethanolamine is taken as an acyl acceptor for an amidation reaction with free fatty acid in the high-acid-value vegetable oil, so that the problems of high consumptionof neutral oil, high energy consumption, a large number of byproducts, strict process, high cost and the like in the previous deacidfieation process are avoided, and the deacidfieation method is suitable for the high-acid-value vegetable oil. The deacidfieation method meets the new national standard for the vegetable oil that an acid value is not higher than 3 mg KOH per g, and is simple in process, low in cost, green, efficient, and huge in application potential.

Description

technical field [0001] The invention relates to a method for deacidifying vegetable oil with high acid value, belonging to the technical field of oil refining. Background technique [0002] The acid value of normal-produced vegetable oil is generally relatively low, but under special circumstances, such as high moisture in the oil, improper storage, and enzyme action during processing, etc., the acid value of the produced oil is relatively high, and the typical ones are high acid Wheat Germ Oil and High Acid Rice Bran Oil. Since free fatty acids are easier to oxidize than neutral oils, too high a content will not only produce pungent odors, affect the unique flavor of oils, make oils less stable to oxygen and heat, but also accelerate the hydrolysis of neutral oils through chain reactions At the same time, the upcoming "National Food Safety Standard Vegetable Oil" (GB2716-2018) strictly stipulates that the acid value of edible vegetable oil (including blended oil) should no...

Claims

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Application Information

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IPC IPC(8): C11B3/02
CPCC11B3/02
Inventor 王小三陈洋徐文迪张晖金青哲王兴国
Owner JIANGNAN UNIV
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