摘要
以餐厨废油为反应物,研究了原料配比、反应温度、时间、催化剂用量等因素对餐厨废油环氧化效果的影响,结果表明:当原料配比为餐厨废油∶乙酸∶双氧水∶催化剂=1∶0.2∶1.13∶0.002 7(质量百分比)、反应温度80℃、反应时间5 h时,餐厨废油的环氧化值达到最大;通过红外光谱(FTIR)和热重(TG)分析表明:在1 005 cm–1左右出现了较强的C–O–C环氧化基团,1 600 cm–1左右的C=C双键吸收峰明显减弱,说明餐厨废油发生了很好的环氧化作用;且环氧化后的热解温度与餐厨废油相比提早了200℃,热解时间和速率也有相应的降低,说明餐厨废油中氧含量的比例有一定的提高。
With kitchenware oil as reactants,the ratio of raw materials,reaction time,temperature,amount of catalyst on the epoxidation value were studied. The results indicated that epoxidized oil value could reach the maximum when the mass percentages of waste oil,acetic acid,hydrogen peroxide and catalyst was 1∶0.2∶1.13∶0.002 7,reaction temperature was 80 ℃,and reaction time was 5 h. FTIR analysis showed that there was a strong C–O–C epoxidized groups at 1 005 cm–1,and C=C double bond absorption peak significantly weakened at 1 600–1,which indicated that kitchenware oil occurred well epoxidation.TGA showed that pyrolysis temperature of epoxidized oil was ahead of 200 ℃ compared to kitchenware oil,pyrolysis time and rate had a corresponding decrease,which showed that the proportion of the oxygen content achieved a certain increase.
出处
《粮食与油脂》
北大核心
2016年第4期81-84,共4页
Cereals & Oils
基金
广东省对外科技合作项目(2014A050503065)
广州市产学研协同创新重大专项(201508030039)
广东省教育部产学研结合项目(2011B091300002)
国家自然科学基金资助项目(31071560)
关键词
餐厨废油
环氧化
影响
环氧化值
kitchenware oil
epoxidation
influence
epoxidized value
作者简介
景旭东（1988-），男，硕士研究生，研究方向：废油的综合利用及改性。
通信作者：林海琳（1964-），女，博士，教授，研究方向：高分子材料的改性。
