Fatty Acid Composition of Coconut Oil Using Enzyme Catalyzed Interesterification

Supplementary Table 1. Retention times of fatty acid methyl esters in standard mixture.
Supplementary Table 2. Fatty acid composition of coconut oil (Naturel brand) determined by gas chromatography.
Supplementary Table 3. Lack of fit parameters for the RSM model.
Supplementary Table 4. Fatty acid composition of modified coconut oil obtained after modification at 1 g scale using optimized reaction conditions determined by gas chromatography.
Supplementary Table 5. Fatty acid composition of modified coconut oil obtained after modification at 20 g scale using optimized reaction conditions determined by gas chromatography.
Supplementary Table 6. Fatty acid composition of modified coconut oil obtained after modification at 1 g scale using optimized reaction conditions and methyl esters sourced from fatty acid distillate determined by gas chromatography.

补充表 1. 标准混合物中脂肪酸甲酯的保留时间。
补充表 2. 椰子油（Naturel 品牌）的脂肪酸组成，通过气相色谱法测定。
补充表 3. RSM 模型的拟合不足参数。
补充表 4. 经优化反应条件在 1 克尺度上改性后的椰子油的脂肪酸组成，通过气相色谱法测定。
补充表 5. 经优化反应条件在 20 克尺度上改性后的椰子油的脂肪酸组成，通过气相色谱法测定。
补充表 6. 经优化反应条件在 1 克尺度上改性后的椰子油的脂肪酸组成，采用脂肪酸蒸馏所得的甲酯为原料，通过气相色谱法测定。