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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >The Effect of Interesterification Reactions on The Tocopherols and The Sterols in Fats
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The Effect of Interesterification Reactions on The Tocopherols and The Sterols in Fats

机译：酯交换反应对脂肪中生育酚和甾醇的影响

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In this study, interesterification which has been used in developed countries for years and tried in Turkey recently, was applied to a sunflower oil and beef tallow blend (80:20). 25 sample fats were obtained by applying interestification at different temperatures and times by adding 0.3% sodium methoxide. The changes in the tocopherols and sterols of these fats were investigated. It was determined that the reaction was completed at 70°C in 45 minites and at higher temperatures and longer times using lipase hydrolysis. In conclusion tocopherols and sterols were esterified more quickly as time and temperature increased. Therefore, they were more protected during interesterification and especially during the bleaching process as the reaction time increased.
机译：在这项研究中，酯化已经在发达国家使用了多年，最近在土耳其得到了尝试，已应用于葵花籽油和牛脂的混合物（80:20）。通过添加0.3％的甲醇钠在不同的温度和时间进行酯化反应，获得25种样品脂肪。研究了这些脂肪中生育酚和固醇的变化。使用脂肪酶水解，确定反应在70℃下以45分钟完成，并且在更高温度和更长时间内完成。总之，随着时间和温度的升高，生育酚和甾醇的酯化速度更快。因此，它们在酯交换过程中，尤其是在漂白过程中，随着反应时间的增加而受到更多的保护。

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