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亚油酸及共轭亚油酸异构体纯化技术优化 总被引:2,自引:0,他引:2
以红花籽油制备的亚油酸样品和共轭亚油酸样品为原料,采用溶剂低温结晶法和尿素包合法对共轭亚油酸与亚油酸进行分离纯化,结果表明,与溶剂结晶法相比,尿素包合法对共轭亚油酸和亚油酸有更好的纯化效果.正交实验得到的尿素包合法最佳工艺条件为:m(共轭亚油酸):m(尿素)=1:3,m(尿素):V(乙醇)=1:5,4℃放置24 h得到含量95.17%的共轭亚油酸;m(亚油酸样品):m(尿素)=1:3,m(尿素):V(乙醇)=1:5,-10 ℃放置24 h得到含量99.93%的亚油酸. 相似文献
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目的优化尿素包合法,对共轭亚油酸2种主要异构体c9, t11-CLA和t10, c12-CLA进行分离(2种异构体比例近1:1)。方法在单因素实验基础上,以温度、尿素与油比例、乙醇与油比例3个因素为自变量,以t10, c12-CLA/c9, t11-CLA为响应值,利用响应面法优化了共轭亚油酸异构体的分离。结果优化后的实验条件为:在乙醇作溶剂的情况下,将共轭亚油酸、尿素和乙醇按1:2.5:5(V:V:V)配比,置于75℃水浴锅中水浴溶解,室温下搅拌冷却结晶。所得样品中t10,c12-CLA与c9,t11-CLA的比值高达2.47,且共轭亚油酸总量为97.3%。结论优化后的尿素包合法可有效分离CLA的2种异构体,提高t10, c12-CLA比例。 相似文献
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利用尿素包合法对葡萄籽油中亚油酸的分离纯化进行研究.分析了包合温度、包合时间、甲醇尿素质量比、混合脂肪酸尿素质量比4个因素对亚油酸纯度及得率的影响,并在单因素实验的基础上通过正交实验确定最佳工艺条件.结果表明:在包合时间12h,包合温度-4℃,甲醇尿素质量比5∶1,混合脂肪酸尿素质量比1∶1的条件下,亚油酸纯度最高为89.9%. 相似文献
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栀子油中亚油酸含量可达55%~60%,是制取亚油酸的一种理想原料。本文对栀子油中亚油酸的提取方法进行了研究,经皂化、酸解、尿素包合等工艺,制备出纯度高达90.08%的亚油酸,是一种极为有效的分离不饱和脂肪酸的方法。 相似文献
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共轭亚油酸的抗氧化活性及其抗氧化剂筛选 总被引:2,自引:0,他引:2
目的:考查共轭亚油酸的抗氧化活性并筛选对其活性有保护作用的抗氧化剂。方法:采用连苯三酚体系考察共轭亚油酸及其乙酯的抗氧化性;运用气相色谱—质谱联用技术考察影响共轭亚油酸稳定性的因素,筛选保存共轭亚油酸适宜添加的抗氧化剂并考察合适的加入量。结果:共轭亚油酸及其乙酯在连苯三酚体系实验体系中均表现出良好的抗氧化作用,在筛选的抗氧化剂中,TBHQ、茶多酚、BHA、BHT效果理想。结论:共轭亚油酸具有明显的抗氧化性,建议使用抗氧化剂TBHQ与茶多酚保护其免于氧化分解。 相似文献
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Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles 总被引:1,自引:0,他引:1
The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows. 相似文献
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共轭亚油酸的生理功能(Ⅱ) 总被引:7,自引:1,他引:6
共轭亚油酸是亚油酸的立体和位置异构体的混合物。动物实验表明,共轭亚油酸是一种很强的抗癌物质,具有抗动脉粥样化形成、抗糖尿病、抗过敏、调节免疫、促进生长、降低身体脂肪并增加瘦肉量及影响骨骼形成等生理功能。 相似文献
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