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.
