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Effect of nickel modification on Ru–Ni/NaY catalyst structure and linoleic acid isomerization selectivity

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Abstract

Ru–Ni/NaY catalyst modified by ruthenium was prepared by impregnation method. The structure and performance of the catalyst were characterized using scanning electron microscopy, transmission electron microscopy, low temperature N2 adsorption/desorption and X-ray diffraction, it was found that Ru–Ni/NaY catalyst has the advantages of small average particle size, uniform distribution and high dispersion. By controlling the current density at a sodium formate concentration of 0.5 mol/L to determine the activation effect of the catalyst, high catalytic activity and low hydrogenation reaction process can be achieved. When the concentration of sodium formate was 0.5 mol/L, the preactivation stirring speed was 300 r/min, the temperature was 75 °C, the preactivation time was 90 min, and the current was 200 mA, the catalyst is used in the conjugation reaction cycle. The bimetal Ru–Ni/NaY catalyst can be recycled for five times. The electrochemical activation of Ru–Ni/NaY catalyst and conventional activation was applied to the isomerization reaction of grape seed oil, respectively. Through the analysis of fatty acid composition of the product, the SCLA isomerization degree of Ru–Ni/NaY catalyst was 87.5%, SHP was 8.6%. And the main conjugated linoleic acids were c9, t11-CLA and t11-CLA, with the contents of 20.53% and 15.49%, respectively. The results demonstrate that electrochemical activation improves the isomerization selectivity of Ru–Ni/NaY catalyst and reduces the hydrogenation selectivity.

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Acknowledgements

This work was supported by a grant from the Natural Science Foundation of Heilongjiang Province: Mechanism of enzymatic degumming process of soybean oil characterized by electrochemical biosensor (No.: LH2020C061).

Funding

Funding was provided by Mechanism of enzymatic degumming process of soybean oil characterized by electrochemical biosensor (Grant No. LH2020C061).

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Authors and Affiliations

  1. School of Food Engineering, Harbin University of Commerce, Harbin, 150028, China

    Shunian Luo & Liqi Wang

  2. School of Computer and Information Engineering, Harbin University of Commerce, Harbin, 150028, China

    Jing Yao, Ruiying Wang & Liqi Wang

  3. School of Food Science, Northeast Agricultural University, Harbin, 150030, China

    Xing Chen & Dianyu Yu

  4. Energy, Water, Environment and Process Laboratory (LR18ES35), National Engineering School of Gabes, University of Gabes, 6072, Gabès, Tunisia

    Walid Elfalleh

  5. Jiusan Food Co., LTD, Harbin, 150060, China

    Shunian Luo

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  1. Shunian Luo
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Correspondence to Liqi Wang, Dianyu Yu or Walid Elfalleh.

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Luo, S., Yao, J., Wang, R. et al. Effect of nickel modification on Ru–Ni/NaY catalyst structure and linoleic acid isomerization selectivity. Food Measure 15, 5584–5598 (2021). https://doi.org/10.1007/s11694-021-01101-7

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