# 레시틴의 첨가 유, 무에 따른 대두유의 수소첨가 반응성과 리놀렌산의 변화

• Published : 1995.02.01
• 36 9

#### Abstract

Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from $170^{\circ}C$ to $210^{\circ}C$ of temperature, from 1.3 atm to 4.2 atm of pressure and from 0.005% to 0.1% of nickel concentration as catalyst. Lecithin was added in soybean oil to investigate the change of reaction rate. The result of addition of lecithin showed that reaction rate decreased to from 2 to 6 times in comparison with non-additive system.

#### Keywords

hydrogenation;linolenic acid;lecithin;fatty acid;reaction rate