| 油茶饼粕的苯酚液化及产物的结构表征 |
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| 引用本文： | 叶结旺,于红卫,槐敏,杨宗武,范祥.油茶饼粕的苯酚液化及产物的结构表征[J].林产化学与工业,2012,32(2):37-42. |
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| 作者姓名： | 叶结旺 于红卫 槐敏 杨宗武 范祥 |
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| 作者单位： | 浙江农林大学国家木质资源综合利用工程技术研究中心, 浙江 临安 311300 |
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| 基金项目： | 浙江省科技厅面上项目(2010C32047,2009C22025);浙江农林大学青年教师创新团队项目(2009RC03) |
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| 摘 要： | 为了综合利用油茶饼粕,分析了油茶饼粕的基本组成,采用苯酚为液化剂,硫酸为催化剂,对油茶饼粕进行了液化实验。结果显示油茶饼粕中糖类、粗纤维和粗蛋白质的总质量分数约为75%,能够有效进行液化。研究了反应温度、苯酚与油茶饼粕的质量比(液比)、催化剂的用量及液化时间对液化反应的影响,实验得出较佳的液化工艺条件为:硫酸用量4%,液化时间1.5 h,液化温度140℃,液比值4,此时液化残渣率16.25%。利用傅里叶红外光谱(FT-IR)分析了油茶饼粕及其液化残渣和产物的结构特征,结果显示苯酚与油茶饼粕组分发生了明显酚化反应和醚化反应,形成了更多的活性官能团。油茶饼粕中蛋白质结构遭到破坏,蛋白质也发生了液化反应。
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| 关 键 词： | 油茶饼粕 液化 苯酚 傅立叶红外光谱 |
Liquefaction of Camellia Oil Cake with Phenol and Structure Characterization of Reaction Product |
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| YE Jie-wang,YU Hong-wei,HUAI Min,YANG Zong-wu,FAN Xiang.Liquefaction of Camellia Oil Cake with Phenol and Structure Characterization of Reaction Product[J].Chemistry & Industry of Forest Products,2012,32(2):37-42. |
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| Authors: | YE Jie-wang YU Hong-wei HUAI Min YANG Zong-wu FAN Xiang |
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| Institution: | (National Engineering and Technology Research Center of Wood-based Resources Comprehensive Utilization,Zhejiang Agriculture and Forestry University,Lin′an 311300,China) |
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| Abstract: | For comprehensive utilization of camellia oil cake,the chemical compositions of camellia oil cake were analyzed.The total content of carbohydrate,crude fiber and protein is nearly 75 %.It indicated that camellia oil cake could be liquefied efficiently.Liquefaction technique of camellia oil cake was carried out using phenol as liquefacient,and sulfuric acid as catalyst.Effects of reaction temperature,mass ratio of phenol to camellia oil cake,reaction time,usage of catalyst on liquefaction were investigated.The optimal liquefaction conditions are as follows: liquefaction time of 1.5 h,liquefaction temperature of 140 ℃,li-quid ratio of 4 and catalyst dosage of 4%,with a liquefaction residue rate of 16.25 %.The structure of camellia oil cake,liquefied residue and liquefied products were characterized by Fourier Transform Infrared Spectroscopy(FT-IR).Result showed that camellia oil cake subjected to obvious phenolization and etherification reactions with phenol.This led to more active functional groups formed.Moreover,the structure of protein was destroyed during reaction.It means protein was undergoing liquefaction,as well. |
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| Keywords: | camellia oil cake liquefaction phenol FT-IR |
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