Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions

被引：36

作者：

Fujii, T ^{[1
]}

Khuwijitjaru, P ^{[1
]}

Kimura, Y ^{[1
]}

Adachi, S ^{[1
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan

来源：

FOOD CHEMISTRY | 2006年 / 94卷 / 03期

关键词：

activation energy; kinetics; monoacyl glycerol; subcritical water; temperature-programmed decomposition;

D O I：

10.1016/j.foodchem.2004.11.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The decompositions of monocaprylin, monocaprin, monolaurin and their corresponding fatty acids in subcritical water were measured under temperature-programmed heating conditions where the reaction temperature was linearly increased from room temperature to 350 degrees C at specified rates to estimate the activation energies E-i and the frequency factors k(i0) for the decompositions. The decompositions of both monoacyl glycerol and fatty acid obeyed first-order kinetics, and the decomposition of a monoacyl glycerol proceeded consecutively to form its constituent fatty acid and then further decomposition compounds. There was a tendency for both the E-i and k(i0) values for a monoacyl glycerol or fatty acid with a longer acyl chain to be smaller, and it was shown that the enthalpy-entropy compensation held for the decompositions of monoacyl glycerols and fatty acids as well as for those of fatty acid esters with various acyl and alkyl chains in subcritical water. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：341 / 347

页数：7

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