臺灣博碩士論文加值系統

本實驗主要針對麻瘋樹原油添加200ppm的合成抗氧化劑沒食子酸丙酯PG(propyl gallate)、丁基羥基苯甲醚BHA(butylated hydroxyanisole)及濃度1600ppm和2400ppm的天然大蒜萃取(garlic extract)、馬鈴薯皮萃取(potato peel extract)、柑橘皮萃取(citrus peel extract)，長時間貯存在25℃和45℃下，每隔三個月觀察其酸價(acid value)、氧化安定值(rancimat induction period)、含水量(water content)及折射率(refraction index)的變化情形。
發現在25℃及45℃的保存環境下，添加1600ppm和2400ppm天然萃取大蒜的油品有較低的酸價，且在25℃環境的長期貯存下，添加天然大蒜萃取的氧化安定值超過了合成抗氧化劑丁基羥基苯甲醚BHA，且抗氧化程度接近合成抗氧化劑沒食子酸丙酯PG；而添加天然大蒜萃取及馬鈴薯皮萃取，油品的氧化安定值達10小時以上，超過合成抗氧化劑丁基羥基苯甲醚BHA的抗氧化能力；在含水量及折射率等參數的變化上，則沒有太大的差異。
添加天然柑橘皮萃取雖然有較低的酸價值，但是氧化安定值僅些微高於歐盟標準6小時，且因本身材料的含水量高，因此添加在麻瘋樹原油中做抗氧化測試，並沒有出色的抗氧化效力。而和添加200ppm的合成抗氧化劑比較，添加天然萃取物的效果已可以達到添加合成抗氧化劑的抗氧化程度。
因此本實驗結果顯示，添加天然大蒜萃取及天然馬鈴薯皮萃取在麻瘋樹原油中，可以維持一定的氧化安定性，且效果和市面上常見的合成抗氧化劑相當，另外，馬鈴薯皮還有廢物再利用的優點，若是尋找替代合成抗氧化劑，維持麻瘋樹原油的安定性，天然大蒜萃取及馬鈴薯皮萃取皆具有良好的潛力。

This research focus on Jatropha crude oil adding 200ppm synthetic antioxidants PG (propyl gallate), BHA (butylated hydroxyanisole), and 1600ppm, 2400ppm natural garlic extract, potato peel extract, citrus peel extract during a long-term storage at 25℃ and 45℃. The different parameters, such as acid value, rancimat induction period, water content and refraction index were tested every three months.
During a long-term storage at 25℃ and 45℃, the antioxidant activities of adding 1600ppm and 2400ppm garlic extract has lower acid value, and storage at 25℃, the antioxidant activity of Jatropha crude oil with garlic extract even exceeds that of adding BHA, and the oxidation stability almost reach the degree of adding PG. The oxidation stability of crude oil adding garlic extract and potato peel extract are over 10 hours, and are higher than adding synthetic antioxidant, BHA. But in other parameters, like water content or refraction index, there’s no evidence change.
Jatropha crude oil with citrus peel extract also has lower acid value, but the oxidation stability almost reaches 6 hours, and the water content is high. So it’s not a good material to be antioxidants instead of synthetic antioxidants.Compare with 200ppm synthetic antioxidants, the antioxidant effect of natural extract nearly reach the level of synthetic antioxidants.
And potato peel is a waste material, so it’s better to use garlic extract and potato peel extract instead of using synthetic antioxidants to prolong the shelf-life of oil.

目錄
中文摘要..................................................................................................... I
Abstract .....................................................................................................III
致謝.......................................................................................................... IV
目錄............................................................................................................V
圖目錄....................................................................................................VIII
表目錄..................................................................................................... XII
第一章 前言...............................................................................................1
1-1 生質能源簡介..............................................................................1
1-2 植物原油簡介..............................................................................5
1-3 新興替代能源-麻瘋樹油.............................................................6
1-4 影響脂質氧化因素......................................................................9
第二章 文獻回顧....................................................................................20
2-1 抗氧化劑種類............................................................................20
2-2 添加合成抗氧化劑....................................................................25
2-3 以天然萃取物做為抗氧化劑使用............................................27
2-4 比較添加合成抗氧化劑及天然氧化劑....................................49
2-5 貯存容器材料對油品的影響....................................................61
2-5-1 常見貯存容器材料..........................................................61
2-5-2 貯存容器材料對油品保存的影響...................................63
第三章 實驗部分....................................................................................74
3-1 實驗藥品....................................................................................74
3-2 實驗儀器....................................................................................76
3-3 粗製原油的製備........................................................................77
3-4 天然抗氧化劑的製備................................................................78
3-5 研究流程....................................................................................79
第四章 結果與討論................................................................................82
4-1 麻瘋樹原油溫度測試................................................................82
4-2 不同濃度抗氧化劑對麻瘋樹原油影響....................................84
4-3 添加合成抗氧化劑後的溫度測試............................................86
4-4 比較添加合成及天然抗氧化劑在長期貯存下的油品變化....87
4-1-1 天然萃取物產率(yield) ...................................................87
4-4-2 酸價(acid value) ...............................................................88
4-4-3 氧化安定值(rancimat induction period)..........................93
4-4-4 含水量(water content)......................................................98
4-4-5 折射率(refraction index)................................................102
第五章 結論...........................................................................................107
第六章 參考文獻..................................................................................110
附錄一 酸價檢測..................................................................................118
附錄二 生質柴油氧化安定儀(Biodiesel Rancimat) ............................120
附錄三 卡式水份滴定儀 (Karl Fischer Moisture Titrator) .................122

圖目錄
第一章
圖1- 1 化石柴油與生質柴油的生命週期...............................................2
圖1- 2 油脂自氧化反應中脂氧化誘導、發展與終止三階段.............10
圖1- 3 油脂的氧化反應及產物.............................................................11
圖1- 4 油脂自氧化反應階段.................................................................14
第二章
圖2- 1 油脂氧化反應機制.....................................................................20
圖2- 2 抗氧化劑的基本化學結構式.....................................................22
圖2- 3 柑橘萃取中類黃酮醇(flavanones)和酚酸類(phenolic acid)的化
學結構式..................................................................................................30
圖2- 4 比較添加合成抗氧化劑及天然萃取抗氧化劑在油炸油的過氧
化價(peroxide value)變化.......................................................................32
圖2- 5 萃取馬鈴薯皮及合成抗氧化劑的抗氧化活性分析.................38
圖2- 6 萃取生薑在加熱過程中的抗氧化活性變化.............................40
圖2- 7 大蒜中硫化物成分的組成.........................................................42
圖2- 8 添加合成抗氧化劑及大蒜萃取物在葵花油中貯存24 天的過氧
化價(peroxide value)變化情形...............................................................44
圖2- 9 添加合成抗氧化劑及大蒜萃取物在葵花油中貯存24 天的游離
脂肪酸(free fatty acid)值變化情形.........................................................44
圖2- 10 甲醇萃取大蒜加熱過程的抗氧化活性變化...........................45
圖2- 11 利用不同萃取方法從大蒜萃取出不同的硫化成分...............46
圖2- 12 大蒜素(allicin)及大蒜氨酸(alliin)化學結構...........................47
圖2- 13 大蒜中主要的硫代硫酸鹽化合物轉換過程示意圖...............48
圖2- 14 選用抗氧化劑的化學結構.......................................................52
圖2- 15 在110℃下蒸餾棕櫚生質柴油(DPOME)的氧化安定性.......53
圖2- 16 加熱至185℃抗氧化劑的抗氧化性損失................................55
圖2- 17 丁基羥基苯甲醚BHA(butylated hydroxyanisole)在加熱185℃
一小時後的氣相層析圖..........................................................................56
圖2- 18 丁基羥基甲苯BHT(butylated hydroxytoluene)在加熱185℃一
小時後的氣相層析圖..............................................................................56
圖2- 19 特丁基對苯二酚TBHQ(tert-butyl hydroquinone)在加熱185℃
一小時後的氣相層析圖..........................................................................57
圖2- 20 抗氧化劑butylated hydroxyanisole (BHA)熱分解反應機制..58
圖2- 21 抗氧化劑butylated hydroxytoluene (BHT)熱分解反應機制..59
圖2- 22 抗氧化劑butylated hydroxyanisole (BHA) 和butylated
hydroxytoluene (BHT)在不同油品中存放不同容器中的maximumpotential exposure (MPE)估算................................................................69
第三章
圖3- 1 實驗流程圖.................................................................................79
第四章
圖4- 1 麻瘋樹原油在不同溫度下的氧化安定值.................................83
圖4- 2 添加不同抗氧化劑濃度的氧化安定值變化.............................85
圖4- 3 添加抗氧化劑在不同溫度下的氧化安定值變化.....................86
圖4- 4 添加合成及天然抗氧化劑貯存在25℃烘箱一年的酸價變化90
圖4- 5 添加合成及天然抗氧化劑貯存在45℃烘箱一年的酸價變化91
圖4- 6 比較未添加抗氧化劑及添加合成抗氧化劑的酸價變化.........92
圖4- 7 比較未添加抗氧化劑及添加天然萃取物的酸價變化.............92
圖4- 8 生質柴油氧化安定儀測定圖示.................................................93
圖4- 9 添加合成抗氧化劑及添加天然抗氧化劑貯存在25℃烘箱一年
的氧化安定值變化..................................................................................95
圖4- 10 添加合成抗氧化劑及添加天然抗氧化劑貯存在45℃烘箱一
年的氧化安定值變化..............................................................................96
圖4- 11 比較未添加抗氧化劑及添加合成抗氧化劑的氧化安定值變
化..............................................................................................................97
圖4- 12 比較未添加抗氧化劑及添加天然萃取物的氧化安定值變化..................................................................................................................97
圖4- 13 添加合成抗氧化劑及添加天然抗氧化劑貯存在25℃烘箱一
年的含水量値變化..................................................................................99
圖4- 14 添加合成抗氧化劑及添加天然抗氧化劑貯存在45℃烘箱一
年的含水量値變化................................................................................100
圖4- 15 比較未添加抗氧化劑及添加合成抗氧化劑的含水量變化.101
圖4- 16 比較未添加抗氧化劑及添加天然萃取物的含水量變化.....101
圖4- 17 添加合成抗氧化劑及添加天然抗氧化劑貯存在25℃烘箱一
年的折射率變化....................................................................................104
圖4- 18 添加合成抗氧化劑及添加天然抗氧化劑貯存在45℃烘箱一
年的折射率變化....................................................................................105
圖4- 19 比較未添加抗氧化劑及添加合成抗氧化劑的折射率變化.106
圖4- 20 比較未添加抗氧化劑及添加天然萃取物的折射率變化.....106

表目錄
第一章
表1- 1 生質能的優缺點比較..................................................................1
表1- 2 各種植物原油的含油量的比較..................................................7
表1- 3 幾種常用油脂的發煙點............................................................18
第二章
表2- 1 天然抗氧化劑之來源................................................................23
表2- 2 合成抗氧化劑和天然抗氧化劑優缺點比較............................28
表2- 3 柑橘萃取中的酚酸成分分析....................................................31
表2- 4 利用不同有機溶劑萃取柑橘皮的產率....................................33
表2- 5 添加不同濃度柑橘皮萃取在玉米油中分別存放在25℃和
45℃貯存六個月的游離脂肪酸(free fatty acid)、過氧化價(peroxide
value)和碘價(iodine value)的變化情形................................................34
表2- 6 利用不同有機溶劑萃取馬鈴薯皮的產率................................35
表2- 7 添加利用石油醚萃取的馬鈴薯皮在大豆油中分別存放在25℃
和45℃貯存60 天的過氧化價及游離脂肪酸值變化情形.................36
表2- 8 比較添加合成抗氧化劑及萃取馬鈴薯皮在大豆油中貯存60
天的碘價變化情形.................................................................................37
表2- 9 不同溶劑萃取生薑的產率........................................................38
表2- 10 添加萃取薑在葵花油中分別貯存在25℃和45℃下存放六個
月的過氧化價及游離脂肪酸值變化情形............................................39
表2- 11 分別添加合成抗氧化劑及萃取薑在葵花油中存放六個月的
碘價值變化情形.....................................................................................39
表2- 12 利用不同溶劑萃取大蒜的產率及抗氧化活性......................43
表2- 13 影響抗氧化活性的因素..........................................................50
表2- 14 純棕櫚油(CPOME)和蒸餾棕櫚油(DPOME)生質柴油的燃料
特性.........................................................................................................51
表2- 15 不同官能基的生育酚(tocopherol)命名..................................52
表2- 16 比較添加合成和天然抗氧化劑在純棕櫚(CPOME)及蒸餾棕
櫚(DPOME)生質柴油中的氧化安定質變化........................................54
表2- 17 不同種類的容器用在包裝橄欖油上的特性比較..................62
表2- 18 塑膠材料的特性......................................................................64
表2- 19 橄欖原油(virgin olive oil)放置於不同種類的容器中分別貯存
在24℃和37℃下60 天的變化情形....................................................65
表2- 20 葵花油(sunflower oil)放置於不同種類的容器中，分別貯存在
24℃和37℃下60 天的變化情形.........................................................66
表2- 21 精製過的棕櫚油(refined palm oil)放置於不同種類的容器中，分別貯存在24℃和37℃下60 天的變化情形............................67
表2- 22 橄欖油貯存在22℃下一年容器材料、氧氣和儲存時間對酸
價、過氧化價及顏色的影響................................................................70
表2- 23 橄欖油貯存於PET容器在溫度22℃下一年容器材料、光線和
儲存時間對酸價、過氧化價及顏色的影響........................................71
表2- 24 橄欖油貯存在polyethylene terephthalate (PET)容器、 22℃沒
有光線的環境下，不同儲存時間及容器頂蓋間隙對酸價、過氧化價、
吸收係數及顏色的影響.........................................................................72
第四章
表4- 1 利用甲醇萃取天然抗氧化劑和文獻產率比較........................87
表4- 2 歐盟生質柴油及原油標準值....................................................89
表4- 3 添加合成及天然抗氧化劑貯存在25℃烘箱一年的酸價變化
.................................................................................................................90
表4- 4 添加合成及天然抗氧化劑貯存在45℃烘箱一年的酸價變化
.................................................................................................................91
表4- 5 添加合成抗氧化劑及添加天然抗氧化劑貯存在25℃烘箱一年
的氧化安定值變化.................................................................................95
表4- 6 添加合成抗氧化劑及添加天然抗氧化劑貯存在45℃烘箱一年
的氧化安定值變化.................................................................................96
表4- 7 添加合成抗氧化劑及添加天然抗氧化劑貯存在25℃烘箱一年的含水量變化.........................................................................................99
表4- 8 添加合成抗氧化劑及添加天然抗氧化劑貯存在45℃烘箱一年
的含水量變化.......................................................................................100
表4- 9 添加合成抗氧化劑及添加天然抗氧化劑貯存在25℃烘箱一年
的折射率變化.......................................................................................103
表4- 10 添加合成抗氧化劑及添加天然抗氧化劑貯存在45℃烘箱一
年的折射率變化...................................................................................104

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