文章基本信息

标题：The Effect of Hydrogenation on Some Chemical Properties of Sunflower Oil
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作者：Muammer Kayahan ; Aziz Tekin ; İssa Javidipour 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this research, some changes occurring in sunflower oil hydrogenated by using Ni catalyst in a batch reactor, 200 ^oC temperature and 4 atm. H₂ pressure were monitored. For this aim, iodine number, fatty acid composition, conjugates and trans fatty acids were analysed in the samples taken at different time periods from the reactor. According to the results; iodine number decreased regularly during the reaction; however, trans fatty acid content increased starting from 5th minute to the end of the reaction. Conjugated fatty acid content increased till 35th minute and then decreased permanently. Linoleic acid converted to oleic acid till 70th minute and oleic acid, at the same time, was protected in this period. But, oleic acid began to be converted to stearic acid rapidly because there was not only linoleic acid in the oil in 70th minute; thus, S₂₁ selectivity which had been effective till this time lost its effectiveness.