Commercial edible vegetable oils in which part of their triglycerides are substituted with 1,3‐diglycerides are healthier for human consumption than the original oils. This is because the human metabolism of 1,3‐diglycerides is believed to occur through a distinct pathway with less probability of being deposited as fat in the body tissues. To obtain these enriched oils, conversion of triglycerides into diglycerides is carried out by glycerolysis using commercial crude glycerol containing dissolved alkali cations that homogeneously catalyze the reaction. The addition of a food production‐compatible MgO as a supplementary solid basic catalyst, shortens the reaction time by half due to a combination of homogeneous and heterogeneous catalysis processes. In either homogeneously or homogeneous‐heterogeneously catalyzed glycerolysis, the increase of the reaction temperature in the range of 453–493 K increases the final 1,3‐diglyceride content. Furthermore, in both glycerolysis processes the triglyceride content can be decreased in more than 60% with the consequent increase of total diglycerides to 50%, 70% of which are the 1,3‐isomers. The glycerolysis reaction proceeds without altering the fatty acid distribution of the original oils.

中文翻译：

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粗甘油和均相/均相催化合成富含健康的1,3-甘油二酯的食用植物油

商业食用植物油中的部分甘油三酸酯被1,3-甘油二酸酯取代，比原始植物油对人类食用更健康。这是因为，人们认为1,3-甘油二酸酯的人体代谢是通过独特的途径发生的，因此其作为脂肪沉积在人体组织中的可能性较小。为了获得这些富含油的油，甘油三酸酯转化为甘油二酸酯是通过使用含有均相催化反应的溶解的碱金属阳离子的商品粗甘油通过甘油分解进行的。添加了与食品生产兼容的MgO作为辅助固体碱性催化剂，由于均相和非均相催化过程的结合，反应时间缩短了一半。在均相或均相催化的甘油分解中，反应温度在453–493 K范围内增加会增加最终的1,3-二甘油酯含量。此外，在两个甘油分解过程中，甘油三酸酯的含量都可以降低60％以上，从而使总甘油二酯增加到50％，其中70％是1,3-异构体。进行甘油分解反应时不会改变原始油的脂肪酸分布。