Methylation 방법에 따른 지방산 함량 비교

Study on fatty acid methyl ester contents in oil by different transesterification method

Five different methods (sodium methoxide, methanolic HCl, BF₃, Prep Ⅱ, TMSH) for methylation of fatty acid was applied to vegetable oils and fish oils and determined a optimum methods for each oil. BF₃ method for transesterification of sesame oil was best to convert to fatty acid methyl ester (FAME) from triglyceride, followed by methanolic HCl and Prep Ⅱ. The sodium methoxide method could not react with free fatty acid to change FAME. The contents of FAME were much different among the five methods. However, the percentage of fatty acid composition was not different as much as the difference of contents. A suitable method for soybean oil also was BF₃ and the next one was Prep Ⅱ. The olive oil was the highest FAME contents with methanolic HCl (91.7 g/100 g oil). The methods of Prep Ⅱ and TMSH had similar contents of FAME. Fish oils had different trends from those vegetable oils. The methanolic HCl gave the highest FAME content of a squid oil and followed by sodium methoxide, Prep Ⅱ, and BF₃. For a walleye pollack oil, the optimum method was TMSH which was the last in the squid oil. The methanolic HCl was considered well react with fish oil. However, the determination of highest contents of FAME in vegetable oils and fish oils was dependent on the selection of optimum method.