Optimization technology and kinetic studies of Acer truncatum seed oil saponification and crystallization separation of nervonic acid

doi:10.1111/1750-3841.16262

	Optimization technology and kinetic studies of Acer truncatum seed oil saponification and crystallization separation of nervonic acid
	Li, Yang 1; Kong, Fan 1,2; Zan, Mingyang 3; Peng, Liping 1; Wang, Zhanzhong 3; Shu, Qingyan 1
	2022
发表期刊	JOURNAL OF FOOD SCIENCE
ISSN	0022-1147
卷号	87 期号:9 页码:3925-3937
摘要	Acer truncatum seed oil (ATSO) contains abundant unsaturated fatty acids, with significant quantities of nervonic acid (NA, > 5%), which was authenticated as a new food resource in China. For the sake of minimizing animal consumption and the importance of NA for human health, extraction of NA from plants has become a research hotspot. In the present study, three extraction factors were determined to significantly influence the saponification reaction based on single-factor experiments: NaOH dosage, reaction time, and reaction temperature. These three factors were used to further optimize the saponification process through the response surface methodology, and the highest yield of mixed fatty acids was 83.12%. Moreover, the activation energy (40.8228 kJ/mol), the pre-exponential factor [2.568 x 10(6) m(3)/(kmol center dot min)], and the kinetic equation [r(A) = kc(A)c(B) = 2.568 x 10(6)center dot exp(-4970.1T)$\frac{{{\rm{4970}}{\rm{.1}}}}{{\rm{T}}})$c(A)c(B)] of the ATSO saponification reaction were determined by combining the chemical reaction rate equation of the elementary reaction, the Arrhenius equation, and the NaOH concentration in the substrate. Finally, the mixed fatty acids of ATSO were crystallized by triple-stage low-temperature crystallization, and we achieved 25.05% purity for NA. This study provides a technological basis and strategy for specific fatty acid production from ASTO, as well as other vegetable oils important in the field of food and health supplement products. Practical Application Nervonic acid (NA) is an essential component of neural cells and neural tissue, and it is vital for maintaining the normal work of nerve tissues in organisms and promotes neurodevelopment. NA has traditionally been mainly obtained from shark hunting, which is now restricted due to an international ban on shark fishing. The alternative way to produce NA cheaply and in large quantities is from plant sources. The techniques utilized in this study provide an effective method of NA separation from Acer truncatum seed oil for industrial production.
关键词	bioactive compound functional food oil
学科领域	Food Science & Technology
DOI	10.1111/1750-3841.16262
收录类别	SCI
语种	英语
WOS关键词	FATTY-ACID ; ABSORPTION ; BIODIESEL
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000832572700001
出版者	WILEY
文献子类	Article
出版地	HOBOKEN
EISSN	1750-3841
资助机构	Biological Resources Program, Chinese Academy of Sciences [KFJ-BRP-007] ; Zhongke Ruilaiyin (Beijing) Biotechnology Co., Ltd. [2021C037]
作者邮箱	wzz7698@tju.edu.cn ; shuqy@ibcas.ac.cn
引用统计	被引频次：2[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/28605
专题	中科院北方资源植物重点实验室
作者单位	1.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China 2.Chinese Acad Sci, Inst Bot, Beijing Bot Garden, Beijing 100093, Peoples R China 3.Univ Chinese Acad Sci, Beijing, Peoples R China 4.Tianjin Univ, Sch Chem Engn & Technol, Tianjin 300072, Peoples R China
推荐引用方式 GB/T 7714	Li, Yang,Kong, Fan,Zan, Mingyang,et al. Optimization technology and kinetic studies of Acer truncatum seed oil saponification and crystallization separation of nervonic acid[J]. JOURNAL OF FOOD SCIENCE,2022,87(9):3925-3937.
APA	Li, Yang,Kong, Fan,Zan, Mingyang,Peng, Liping,Wang, Zhanzhong,&Shu, Qingyan.(2022).Optimization technology and kinetic studies of Acer truncatum seed oil saponification and crystallization separation of nervonic acid.JOURNAL OF FOOD SCIENCE,87(9),3925-3937.
MLA	Li, Yang,et al."Optimization technology and kinetic studies of Acer truncatum seed oil saponification and crystallization separation of nervonic acid".JOURNAL OF FOOD SCIENCE 87.9(2022):3925-3937.

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