大豆油水解反应的动力学研究

Studies of lipase-catalyzed hydrolysis of soy oil takes place at the interface between the oil and the aqueous solution in solvent-free system were carried out in shaking bath and in ultrasonic bath. Compared to shaking bath, ultrasonic shanking was found to be a more effective procedure to disperse the oil in water. Larger interfacial area and smaller drop size could be got in ultrasonic bath. The higher interfacial area between the oil phase and the aqueous phase could be got with higher ultrasonic power and higher shaking speed. In shaking bath, the interfacial area decreased with increasing of oil volume fraction. With the increasing of oil volume fraction, the interfacial area increased firstly and then decreasd in ultrasonic bath. The initial rate of hydrolysis was increased with the increasing of interfacial area. The linear correlation was found between the initial rate and the interfacial area., The highest initial rate of reaction was 161 mol/(m3omin), which was got with the oil volume fraction of 0.7 in ultrasonic bath with the power of 1.64W/cm2.