摘要
本文介绍了叶绿素、硫化物在油脂中的存在情况。重点讨论了叶绿素、硫化物对油脂氢化的影响。叶绿素的存在,导致油脂氢化速率大为降低,同时影响反应的选择性和氢化产品的物理性质;硫化物的存在,降低油脂氢化速率,大量产生反式异构体产物,对选择性氢化的影响尤其严重。本文还讨论了叶绿素、硫化物影响油脂氢化的原因。
This article introduces the existing situation of chlorophyl and sulphide in oi! and fat. And it discusses mainly the influence of chlorophyl and sulphide on the oil-fat hydrogenation. The chiorophyl in oil and fat will result in lowering their hydrogenation rate greatly and affecting the selectivity of the reaction and the physical property of hydrogenated products; the sulphide in oil and fat will lower their hydrogenation rate, bring about a lot of anti-isomer products and affect the selective hydrogenation very seriously. And this paper also discsses the reason why chlorophyl and sulphide affect the oil-fat hydrogenation.
关键词
叶绿素
硫化物
油脂氢化
选择性
氢化
chlorophyl sulphide oil-fat hydrogenation selectivity anti-isomer
