콩기름의 수소첨가 반응시 지방산 조성의 변화

Changes in Fatty Acid Composition During Partial Hydrogenation of Soybean Oil

This study investigated the reaction and variation of fatty acid composition of soybean oil when it is partially hydrogenated until its iodine value(Ⅳ) shifts from 134 to 110. Experment was conducted under the outlined reaction conditions of temperatures (170, 190 and 210℃), pressure(l.3, 2.8 and 4.2atm) and nickel(Ni) catalyst concentraons (0.005, 0.0l, 0.05, and 0.l%) with a fixed agitation(350rpm). Further investigation was also made to see the effect of added lecithin on hydrogenation. When reaction temperature was gradually raised and catalyst concentration increased, the content of linolenic acid progressively decreased while the increase amount of stearic acid reduced(P＜0.05). On the other hand when pressure gradually increased, the contents of stearic acid and linolenic acid increased(P＜0.05). Meanwhile when lecithin was added, reaction time increased by two to six times more than when no addition was made.