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Characteristics of Fatty Acid Composition and Properties by Blending of Vegetable Oils

식물성 기름의 혼합을 통한 지방산 조성 및 이화학적 특성 변화

  • Lee, Tae Sung (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Lee, Yong Hwa (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Kim, Kwang Soo (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Kim, Wook (Division of Biotechnology, Korea University) ;
  • Kim, Kwan Su (Department of Medicinal Plant Resources, Mokpo National University) ;
  • Jang, Young Seok (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Park, Kwang Geun (Bioenergy Crop Research Center, National Institute of Crop Science, RDA)
  • 이태성 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이영화 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 김광수 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 김욱 (고려대학교 생명과학대학 생명공학부) ;
  • 김관수 (목포대학교 자연과학대학) ;
  • 장영석 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 박광근 (농촌진흥청 국립식량과학원 바이오에너지작물센터)
  • Received : 2012.07.23
  • Accepted : 2012.10.29
  • Published : 2012.10.29

Abstract

As there have been lately many worldwide resource challenges such as potential exhaustion of fossil fuels, sudden rise of oil price and ever-rising grain pricing due to global food crisis, there have been more interests focused on recycling vegetable oils and fats into clean natural fuel and producing new resources based on waste cooking oil as a part of reusing waste resources. An Experiment was performed by using ratio of 50:50, 75:25 (w/w) mixture of based rapeseed oil, camellia oil, and olive oil. 50:50, 25:75 (w/w) mixture of based palm oil. The result was that the oleic acid ($C_{18:1}$) got the lowest percentage of 42.8%, when we combined the mixture of rapeseed oil and soybean oil. While the highest percentage of 72.1% was when the mixture of camellia oil and rapeseed oil were combined at 50:50 ratio. In 75:25 (w/w) case, mixture of rapeseed oil and soybean oil got the lowest. The highest ratio was the mixture of camellia oil and olive oil. Based on the component of palm oil, the total saturated fatty acid was decreased. It is expected that stabilizing oxidation through controlling of fatty acid after mixture and that liquidity at a low temperature. The acid value indicated that stabilizing oxidation got a range of highest to lowest. Camellia oil ranked as the highest, followed by olive oil, and the oil seeds as the lowest in rank. Controlling iodine value through mixture and improvement of stabilizing oxidation will provide a good quality. The quality of color has no significant change about mixture in ratio and maintenance. The reduction of the cost of refining process is expected by controling of mixture ratio at biodiesel production in the future.

본 연구는 주요 구성지방산이 Oleic acid인 유채유, 동백유, 올리브유와 Palmitic acid가 주요 구성 지방산인 팜유를 기준으로 중량비로 혼합하여 지방산 조성 및 물성변화를 관찰 하였다. 지방산 조성의 변화를 전체적으로 살펴보면 50:50(w/w)비율에서는 Oleic acid은 유채유와 대두유의 혼합 시 42.8%로 가장 낮았고 동백유와 유채유의 혼합비율에서 72.1%로 가장 높았다. 75:25(w/w)유채유와 대두유 혼합비율에서 가장 낮았고 동백유와 올리브유의 혼합비에서 가장 높았다. 팜유를 기준으로 식물성 유지를 혼합하였을 시에는 다른 유지와 혼합 후 총 포화지방산은 감소하였다. 혼합 후 지방산 조절을 통한 산화안정성 및 저온에서의 유동성 개선이 기대 된다. 혼합 후 동백유 > 올리브유 > 유채유 순으로 산가 안전화 경향을 보였으며 이는 Oleic acid 함량에 따라 기인한 것으로 보인다. 또한 혼합을 통한 산화안정성을 개선시킬 수 있을 것으로 판단되며, 색도는 비율 및 유지에 따른 유의적인 변화를 보이지는 않았으나 바이오디젤 생산 정제공정에 있어서 혼합비율 조절에 따른 정제비용 절감이 기대 된다. 본 연구를 통하여 유지간 혼합에 의한 특성변화를 확인하고, 혼합유의 원료 다양성 확보 및 품질개선을 위한 정보를 얻어 향후 연구수행의 기초자료로 활용이 가능할 것으로 생각된다.

Keywords

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