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首页> 外文期刊>Journal of the American Oil Chemists' Society >The effect of fatty acid composition on the acrylation kinetics of epoxidized triacylglycerols
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The effect of fatty acid composition on the acrylation kinetics of epoxidized triacylglycerols

机译:脂肪酸组成对环氧化三酰基甘油丙烯酸酯化动力学的影响

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摘要

Epoxidized oils, epoxidized triacylglycerols, and epoxidized fatty acid methyl esters were made by reaction with performic acid formed in situ. The extent of epoxidation was ca. 95% for all of the epoxidized samples, as determined by 1H nuclear magnetic resonance. The epoxidized samples were reacted with an excess of acrylic acid for different reaction times. The acrylation reaction was found to have a first-order dependence on the epoxide concentration for all oils, pure triacylglycerols, and fatty acid methyl esters. However, the rate constant of acrylation was found to depend on the composition of the epoxidized material. The acrylation rate constant for 9,10-epoxystearic acid was 96 L2/(mol2·min). The rate constant of acrylation for the epoxides on 9,10,12,13-diepoxystearic acid was 60 L2/(mol2·min). The acrylation rate constant for the epoxides on 9,10,12,13,15,16-triepoxystearic acid was 50 L2/(mol2·min). Thus, the rate constant of acrylation increased as the number of epoxides per fotty acid decreased. Multiple epoxides per fatty acid decrease the reactivity of the epoxides because of steric hindrance effects, and the oxonium ion, formed as an intermediate during the epoxyacrylic acid reaction, is stabilized by local epoxide groups. These results were used to derive an acrylation kinetic model that predicts rate constants from fatty acid distributions in the oil. The predictions of the model closely match the experimentally determined rate constants.
机译:通过与原位形成的甲酸反应,制得环氧化油,环氧化三酰基甘油和环氧化脂肪酸甲酯。环氧化程度为约。通过1 H核磁共振测定,所有环氧化样品的95%。使环氧化的样品与过量的丙烯酸反应不同的反应时间。发现所有油,纯三酰基甘油和脂肪酸甲酯的丙烯酸化反应都对环氧化物浓度具有一级依赖性。然而,发现丙烯酸化的速率常数取决于环氧化材料的组成。 9,10-环氧硬脂酸的丙烯酸化速率常数为96 L2 /(mol2 ·min)。在9,10,12,13-二环氧硬脂酸上环氧化物的丙烯酸化速率常数为60 L2 /(mol2 ·min)。 9,10,12,13,15,16-三环氧硬脂酸上环氧化物的丙烯酸化速率常数为50 L2 /(mol2 ·min)。因此,丙烯酸化的速率常数随每脂肪酸的环氧化物数量的减少而增加。由于空间位阻效应,每个脂肪酸有多个环氧化物会降低环氧化物的反应性,并且在环氧丙烯酸反应过程中作为中间体形成的氧离子通过局部环氧化物基团得以稳定。这些结果用于推导丙烯酸化动力学模型,该模型可根据油中的脂肪酸分布预测速率常数。模型的预测与实验确定的速率常数紧密匹配。

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