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題名 | 魷魚內臟油之乙基酯化反應=Ethylation Reaction of Squid Visceral Oil |
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作者 | 梁哲豪; 孫璐西; | 書刊名 | 食品科學 |
卷期 | 24:4 1997.08[民86.08] |
頁次 | 頁408-418 |
分類號 | 466.182 |
關鍵詞 | 魷魚內臟油; 乙基酯化; 脂肪酸乙脂; Squid visceral oil; Ethylation; Fatty acid ethyl esters; |
語文 | 中文(Chinese) |
中文摘要 | 魷魚內臟精製油經乙基酯化反應後可製成脂肪酸乙酯, 其中 eicosapentaenoic acid (EPA) 和 docosahexaenoic acid (DHA) 之含量分別為 9.0 %和 14.7 %。乙基酯化 反應於 0.5M 之乙醇鈉乙醇溶液中進行, 並以薄層層析-火焰離子化檢測法( TLC-FID ) 定量反應過程中之乙基酯化率。 當試劑( 0.5 M 乙醇鈉乙醇溶液)用量使乙醇對精製油之 莫耳比率為 10.0 時:於室溫下反應 330 分鐘後之乙基酯化率達到 95 %以上; 提高反應 溫度或外加二氯甲烷以助溶,則可增進反應率。因此,於莫耳比率為 10.0 時,若於反應液 中外加 0.3 倍精製油重之二氯甲烷,則完成反應時間可縮短至 210 分鐘;若提高反應溫度 至 60 ℃,則 50 分鐘後反應完成。 當降低試劑用量至乙醇對精製油之莫耳比率 6.0 時, 則提高反應溫度至 60 ℃仍無法完全反應。若提高試劑之莫耳比率至 20.0 時:室溫下完成 反應之時間為 120 分鐘;外加溶劑時為 100 分鐘;60 ℃時則為 10 分鐘。 於室溫條件下 ,繼續提高試劑用量可縮短反應時間;但於 60 ℃條件下,過量試劑會造成脂肪酸鹽生成而 降低乙基酯化率。 |
英文摘要 | Fatty acid ethyl esters, which contained 9.0% eicosapentaenoic acid (EPA) and 14.7% docosahexaenoic acid (DHA), were prepared from refined squid visceral oil by means of ethylation reaction. The reactions were catalyzed with 0.5 M sodium ethoxide in 99.5% ethanol, and the products were assayed using a thin layer chromatography-flame ion detector (TLC-FID). When the mole ratio of ethanol to refined squid visceral oil was 10.0, more than 95% conversion of ethyl esters could be achieved in 330 minutes at ambient temperature. The reaction rate could be further enhanced by elevating the reaction temperature or by adding dichloromethane, which improved the solubility of refined oil in ethanol. Thus, a reaction under a mole ratio of 10.0 was completed in 50 minutes at 60 ℃, or in 210 minutes with additional solvent at ambient temperature. When the mole ratio was reduced to 6.0, the reaction was not completed even at 60 ℃. When the mole ratio was increased to 20.0, the reaction was completed in 120 minutes at ambient temperature, in 100 minutes with additional solvent at ambient temperature, or in 10 minutes at 60 ℃. The reaction could be further accelerated at ambient temperature when the mole ratio was above 20.0. Excess reagent, however, resulted in the formation of some free fatty acid salts at 60 ℃. |
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