Gögüş Fahrettin, Fadiloglu Sibel, Ciftçi Ozan Nazim
University of Gaziantep, Faculty of Engineering, Food Engineering Department, TK-27310 Gaziantep, Turkey.
Nahrung. 2004 Jun;48(3):205-8. doi: 10.1002/food.200300396.
Enzymatic esterification of free fatty acids of olive pomace oil with glycerol was investigated. The esterification reaction was carried out in the absence and presence of glycerol (glycerol to free fatty acids (FFA) molar ratio of 1/3 and 1/6). In the absence of glycerol, the FFA concentration decreased from 32 to 21% while the triglyceride concentration increased from 33 to 40% after of 8 h of reaction time. The most significant decrease in FFAs and increase in triglycerides was observed at the limiting concentration of glycerol (glycerol to FFA molar ratio of 1/3). The FFA concentration decreased to 2.5% and the triglyceride concentration increased up to 78%. The change in both FFA and triglyceride concentrations was found to be statistically significant (P < 0.05).
研究了橄榄油渣油中游离脂肪酸与甘油的酶促酯化反应。酯化反应在无甘油以及甘油存在（甘油与游离脂肪酸（FFA）的摩尔比为1/3和1/6）的情况下进行。在无甘油时，反应8小时后，游离脂肪酸浓度从32%降至21%，而甘油三酯浓度从33%增至40%。在甘油的极限浓度（甘油与游离脂肪酸摩尔比为1/3）下，游离脂肪酸的减少和甘油三酯的增加最为显著。游离脂肪酸浓度降至2.5%，甘油三酯浓度增至78%。发现游离脂肪酸和甘油三酯浓度的变化具有统计学意义（P < 0.05）。
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