Kinetics of catalytic transfer hydrogenation of soybean lecithin

被引：9
|
作者：
Naglic, M
Smidovnik, A
Koloini, T
机构：
[1] NATL INST CHEM,FOOD CHEM LAB,LJUBLJANA 1000,SLOVENIA
[2] UNIV LJUBLJANA,FAC CHEM & CHEM TECHNOL,LJUBLJANA,SLOVENIA
来源：
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH | 1997年 / 36卷 / 12期
关键词：
D O I：
10.1021/ie970135m
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Catalytic transfer hydrogenation of soybean lecithin has been studied using aqueous sodium formate solution as hydrogen donor and palladium on carbon as catalyst. Kinetic constants and selectivity have been determined set intensive stirring. Hydrogenation reactions followed the first-order kinetics with respect; to fatty acids. In addition to short reaction time, this method offers safe and easy handling. Hydrogenated soybean lecithin provides products with increased stability with respect to oxidation, mostly applied in cosmetics and pharmaceutical preparations.
引用
收藏
页码：5240 / 5245
页数：6
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