Abstract: The kinetics of hydrolysis of olive oil，peanut oil，soybean oil，safflower oil in near-critical water was systematically determined in the temperature range from 170℃ to 240℃ and at pressure of 10 MPa. From the results，it could be seen that the vegetable oil hydrolysis in near-critical water was a typical self-catalyzed reaction. With a second-order kinetics equation，the activation energies evaluated were 41. 8 kJ·mol-1 for olive oil，37. 3 kJ·mol-1 for peanut oil，37. 7 kJ·mol-1 for soybean oil， 31. 2 kJ·mol-1 for safflower oil respectively. The activation energies of different vegetable oils had a close relationship with their iodine values. With increasing iodine value，the activation energy of vegetable oil hydrolysis in near-critical water decreased.

摘要： 系统地测定了压力10 MPa、温度170℃～240℃范围内橄榄油、花生油、大豆油、红花油等植物油脂在近临界水中无催化水解反应动力学数据。实验结果表明，近临界水中油脂水解反应是一个典型的自催化反应，采用二级自催化反应动力学模型对动力学数据进行了拟合，得到了橄榄油、花生油、大豆油、红花油等四种植物油脂的水解反应活化能分别为41.8 kJ/mol、37.3 kJ/mol、37.7 kJ/mol、31.2 kJ/mol。油脂水解活化能与其碘价密切相关，随着油脂碘价的增加，水解活化能逐渐降低。