Method for slowing down volatilization of fatty acid and weakening pungent smell
By mixing lignin sulfonate with volatile fatty acids and treating them under specific conditions, the problems of strong volatile and irritating odors are solved, and the effects of slowing down volatility and reducing odors are achieved, and the palatability and use value of the acidifier are improved.
Patent Information
- Application Number
- CN202411968032.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-30
- Publication Date
- 2025-03-25
AI Technical Summary
As acidifying agents, existing volatile fatty acids have problems with strong volatile and irritating odor, which affect their transportation, storage and palatability.
By mixing lignin sulfonate with volatile fatty acids in a specific mass ratio, adding appropriate amount of water to heat and stir at a certain temperature, hydrogen bonding and esterification reactions are formed, which slows down the volatility of fatty acids and reduces their irritating odor.
It significantly slows down the volatility of fatty acids, the mixed solution has an aromatic odor, and the irritating odor of fatty acids is weakened or masked, improving the palatability and use value of the acidifier.
Smart Images
Figure CN119679052A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of organic acidulants, in particular to a method for slowing down the volatilization of fatty acids and reducing irritating odors. Background Art
[0002] Feed acidifiers are a new type of additive that can reduce the pH value of feed in the digestive tract and provide animals with the most suitable digestive tract environment. They have been widely used at home and abroad due to their characteristics of no residue, no drug resistance, and no toxic effects. As restrictions on the use of antibiotics in animal feed are gradually strengthened, organic acids are gradually becoming the most suitable substitute for antibiotics.
[0003] Commonly used organic acids include L-lactic acid, citric acid, fumaric acid, formic acid, acetic acid, propionic acid, butyric acid, sorbic acid, malic acid, tartaric acid, benzoic acid, etc. Among them, volatile fatty acids such as formic acid, acetic acid, propionic acid, butyric acid are widely used due to their strong acidity and good bactericidal effect, but they also have certain disadvantages: strong volatility, difficult transportation and storage, large loss; strong irritating odor, as an additive will affect the palatability of feed and reduce the feed intake of livestock and poultry.
[0004] How to effectively slow down the volatilization of fatty acids and reduce the irritating odor to obtain an ideal acidulant product is a topic worth studying. Summary of the invention
[0005] The purpose of the present invention is to provide a method for slowing down the volatilization of fatty acids and reducing the pungent odor, which can significantly slow down the volatilization of fatty acids, and the mixed solution has a fragrant odor, and the pungent odor of fatty acids is reduced or covered.
[0006] In order to achieve the above object, the present invention adopts the following technical scheme: a method for slowing down the volatilization of fatty acids and reducing the pungent odor, comprising the following steps:
[0007] (1) mixing lignin sulfonate and volatile fatty acid in a mass ratio of 1:10-1:1 to obtain a mixture;
[0008] (2) adding 20-30% water by weight to the mixture;
[0009] (3) Heat and stir at 40-70°C for 0.5-1h, and cool to room temperature to obtain the finished product.
[0010] Preferably, in step (1), the lignin sulfonate is one of sodium lignin sulfonate, calcium lignin sulfonate, magnesium lignin sulfonate or ammonium lignin sulfonate.
[0011] Preferably, in step (1), the volatile fatty acid is an organic acid, which is one of formic acid, acetic acid, propionic acid or butyric acid.
[0012] Preferably, in step (1), the lignin sulfonate is sodium lignin sulfonate and the volatile fatty acid is formic acid, and the mass ratio of the two is 2:5.
[0013] Preferably, in step (2), the lignin sulfonate is sodium lignin sulfonate, the volatile fatty acid is formic acid, and the proportion of water is 20-30%.
[0014] Preferably, in step (2), the lignin sulfonate is sodium lignin sulfonate, the volatile fatty acid is acetic acid, and the specific gravity of water is 25%.
[0015] Preferably, in step (3), the heating temperature is 70° C. and the heating time is 1 h.
[0016] Principle: Hydrogen bonds are formed between fatty acids and lignin sulfonates, which strengthen the binding of fatty acids, slow down the volatilization of fatty acids, and reduce the pungent smell of fatty acids; fatty acids and the hydroxyl groups of lignin sulfonates undergo esterification reaction to produce an aromatic smell, which further masks the pungent smell of fatty acids.
[0017] Compared with the prior art, the present invention has the following advantages: the method is simple to operate, safe and environmentally friendly, takes advantage of the strong acidity and good bactericidal ability of fatty acids, suppresses the disadvantages of fatty acids being easy to volatilize and having a strong pungent odor, and can better broaden the use of fatty acids as acidulants. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 These are NMR comparison spectra a and b of sodium lignin sulfonate and formic acid mixed in proportion in an embodiment of the present invention (the deuterated reagent is D2O);
[0019] Figure 2 The effect of sodium lignin sulfonate-heating and non-heating on the volatilization rate of formic acid in Example 1 of the present invention;
[0020] Figure 3 The effect of different mass ratios of sodium lignin sulfonate on the volatilization rate of formic acid in Example 2 of the present invention;
[0021] Figure 4 The effect of different types of lignosulfonates on the volatilization rate of formic acid in Example 3 of the present invention;
[0022] Figure 5 This is the effect of sodium lignin sulfonate on the pH of the formic acid aqueous solution in Example 4 of the present invention. DETAILED DESCRIPTION
[0023] The following is combined with Figure 1-5The present invention is further described in detail: A method for slowing down the volatilization of fatty acids and reducing pungent odors comprises the following steps: mixing lignin sulfonate with volatile fatty acids in a mass ratio of 1:10-1:1, adding 20-30% water by weight of the mixture (lignin sulfonate and fatty acids), heating and stirring at 40-70°C for 0.5-1h, and cooling to room temperature to obtain a finished product.
[0024] The lignin sulfonate can be one of sodium lignin sulfonate (referred to as sodium lignin in the embodiments), calcium lignin sulfonate, magnesium lignin sulfonate, and ammonium lignin sulfonate; the fatty acid is a volatile organic acid such as formic acid, acetic acid, propionic acid, butyric acid, etc.; the mixed system has an aromatic smell, the pungent smell of the fatty acid is weakened or masked, and the aromatic smell still exists after dilution with water.
[0025] Hydrogen bonds are formed between fatty acids and lignin sulfonates, e.g. Figure 1 As shown, the lignin sulfonate is sodium lignin sulfonate, and the volatile fatty acid is formic acid. By adjusting the ratio, the nuclear magnetic chemical shifts of formic acid and sodium lignin sulfonate are shifted to the high field, which enhances the binding of fatty acids, slows down the volatilization of fatty acids, and reduces the pungent smell of fatty acids; the fatty acids undergo esterification reaction with the hydroxyl groups of lignin sulfonate to produce an aromatic smell, which further masks the pungent smell of fatty acids.
[0026] Example 1
[0027] Sodium lignin sulfonate and formic acid were mixed evenly at a mass ratio of 1:5. One group was heated at 70℃ for 1 hour, cooled to room temperature, and then allowed to evaporate naturally; the other group was not heated and allowed to evaporate naturally. The two groups were compared, and the weights were weighed at regular intervals to record the rate of formic acid evaporation and the odor of the solution. The results are as follows Figure 2 As shown, adding sodium lignin sulfonate to formic acid significantly reduces the volatilization of formic acid, and the volatilization rate of formic acid in the mixed solution after heating is the lowest.
[0028] Example 2
[0029] Sodium lignin sulfonate and formic acid were mixed evenly in different mass ratios, heated at 70℃ for 1h, cooled to room temperature, and allowed to evaporate naturally. The weight was weighed after a certain period of time, and the volatilization rate of formic acid and the odor of the solution were recorded. Figure 3 As shown, the slope of the curve of pure formic acid is the largest, and its volatilization rate is also the largest; compared with pure formic acid, with the addition of sodium lignin sulfonate, the volatilization rate of formic acid in the mixed solution slows down, but from 1:100 to 1:25, there is basically no change. When the ratio is greater than 1:10, the slope becomes smaller and smaller. When the mass ratio of sodium lignin sulfonate to formic acid is 2:5, the formic acid volatilization curve of the mixed solution remains basically unchanged.
[0030] Example 3
[0031] Mix lignin sulfonates from different sources (sodium lignin sulfonate-N22 France, sodium lignin sulfonate-SO1P Canada, calcium lignin sulfonate-CAP France, ammonium lignin sulfonate-C12 France) with formic acid in a mass ratio of 2:5, heat at 70℃ for 1h, cool to room temperature, wait for natural volatilization, weigh after a period of time, and record the volatilization rate of formic acid and the smell of the solution. Figure 4 As shown, different lignin sulfonates have obvious effects on slowing down the volatilization of formic acid, and the solution has a slight aromatic smell.
[0032] Example 4
[0033] Sodium lignin sulfonate and formic acid were mixed evenly in a mass ratio of 2:5, heated at 70°C for 1 hour, cooled to room temperature, diluted to a certain volume with distilled water, and the pH value of the solution was tested with a pH meter. The result data are as follows Figure 5 As shown, sodium lignin sulfonate has the effect of alleviating acidity.
[0034] Example 5
[0035] Sodium lignin sulfonate (lignin sodium), formic acid, additives (water, PEG400, CMC, sodium alginate, etc.) were mixed in a certain mass ratio, and then heated at 70℃ for 1h. After cooling to room temperature, they were left to evaporate naturally. After a certain period of time, the weight was weighed and the mass of formic acid volatilization and the smell of the solution were recorded. The result data are as follows: From the mass loss data, water plays an important role in the system; sodium alginate has no effect in the system; sodium lignin sulfonate and PEG 400 can both play a certain role in slowing down the volatilization of formic acid; CMC (sodium carboxymethyl cellulose) plays a counter-effect in the system.
[0036] Table 1 Effect of different ratios of sodium lignin sulfonate and formic acid on formic acid volatility and odor
[0037]
[0038] Note: The purity of formic acid is 88%.
[0039] Table 2 Effect of additives on formic acid volatilization
[0040]
[0041] Note: The purity of formic acid is 88%.
[0042] Table 3 Effect of added water content on formic acid volatilization and odor
[0043]
[0044] Note: The purity of formic acid is 88%.
[0045] Example 6
[0046] Mix sodium lignin sulfonate, acetic acid and water in a certain mass ratio, heat at 70°C for 1 hour, cool to room temperature, wait for natural volatilization, weigh after 12 hours, and record the mass of acetic acid volatilization and the smell of the solution.
[0047] Table 4 Effect of adding water on acetic acid volatilization and odor
[0048] Sodium lignin / g Acetic acid / g Added water / g Water content% 12h mass loss / mg Pungent smell 1 1 2 0 0 153.0(5.1％) powerful 2 1 2 1 25％ 103.2(2.6％) weak
[0049] Note: The purity of acetic acid is ≥99.5%.
Claims
1. A method for slowing down the volatilization of fatty acids and reducing pungent odors, characterized in that: The following steps are included: (1) mixing lignin sulfonate and volatile fatty acid in a mass ratio of 1:10-1:1 to obtain a mixture; (2) Add 20-30% water to the mixture; (3) Heat and stir at 40-70 °C for 0.5-1 h, then cool to room temperature to obtain the finished product.
2. The method for slowing down the volatilization of fatty acids and reducing pungent odor according to claim 1, characterized in that: In step (1), the lignin sulfonate is one of sodium lignin sulfonate, calcium lignin sulfonate, magnesium lignin sulfonate or ammonium lignin sulfonate.
3. The method for slowing down the volatilization of fatty acids and reducing pungent odor according to claim 1, characterized in that: In step (1), the volatile fatty acid is an organic acid, which is one of formic acid, acetic acid, propionic acid or butyric acid.
4. The method for slowing down the volatilization of fatty acids and reducing pungent odor according to claim 1, characterized in that: In step (1), the lignin sulfonate is sodium lignin sulfonate and the volatile fatty acid is formic acid, and the mass ratio of the two is 2:
5.
5. The method for slowing down the volatilization of fatty acids and reducing pungent odor according to claim 1, characterized in that: In step (2), the lignin sulfonate is sodium lignin sulfonate, the volatile fatty acid is formic acid, and the proportion of water is 20-30%.
6. The method for slowing down the volatilization of fatty acids and reducing pungent odor according to claim 1, characterized in that: In step (2), the lignin sulfonate is sodium lignin sulfonate, the volatile fatty acid is acetic acid, and the proportion of water is 25%.
7. The method for slowing down the volatilization of fatty acids and reducing pungent odor according to claim 1, characterized in that: In step (3), the heating temperature is 70 °C and the heating time is 1 h.