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CLA formation in oils during hydrogenation process as affected by catalyst types, catalyst contents, hydrogen pressure, and oil species
Author(s) -
Jung Mi Ok,
Ju Jin Woo,
Choi Dong Seong,
Yoon Suk Hoo,
Jung Mun Yhung
Publication year - 2002
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-002-0512-8
Subject(s) - catalysis , soybean oil , chemistry , hydrogen , cottonseed oil , cottonseed , chromatography , organic chemistry , food science
The effects of types and amount of catalysts, hydrogen pressure, and kinds of vegetable oils on the formation of CLA isomers were studied during hydrogenation. CLA isomers were identified by using a silver ion‐impregnated high‐performance liquid chromatograph and 100‐m cyano‐capillary column gas chromatograph. A selective catalyst (SP‐7) produced a considerably higher content of CLA in soybean oil than nonselective catalysts. The maximal quantity of CLA produced in soybean oil during hydrogenation increased greatly with increasing amount of catalyst. By increasing the amount of selective catalyst from 0.05 to 0.3%, the quantity of total CLA obtained was about 1.9 times higher. Changes in hydrogen pressure also greatly influenced total CLA formed. By decreasing hydrogen pressure from 0.24 to 0.024 MPa, the quantity of CLA obtained was about 1.3 times higher. With different oil species (soybean, cottonseed, and corn oils), the time to reach the maximal quantity of CLA was different under the same hydrogenation conditions. However, the maximal quantity of CLA and proportion of CLA isomers formed were almost identical, regardless of oil species tested, under the same hydrogenation conditions.