精炼工艺对玉米油微量成分变化的影响

以在超级脱胶结合白土预脱色-复脱色以及双塔脱臭脱酸工艺生产线上取样的玉米毛油、脱胶油、脱蜡油、脱色油、脱臭油为研究对象,对其游离脂肪酸、磷、金属离子、色素、生育酚含量及过氧化值进行测定,考察精炼工艺对玉米油微量成分变化的影响。结果表明:双塔脱臭脱酸工艺可以明显降低玉米油中游离脂肪酸含量;超级脱胶工艺可去除玉米油中约95%的磷脂;脱胶和脱色可明显降低金属离子含量;大部分色素在脱色工段被去除;经脱臭后,成品油中总生育酚损失19. 9%;脱胶使玉米油过氧化值升高,脱色和脱臭可使过氧化值明显降低。说明应根据玉米毛油品质选择合适的精炼工艺,以最大限度地保留有益微量成分,去除有害成分,做到适度精炼。     

精炼过程对米糠油氧化稳定性的影响概况

毛糠油中富含天然抗氧化成分——维生素E和谷维素及其抗氧化增效成分——磷脂.毛糠油经过脱胶、脱酸、脱色、脱臭等精炼过程,V_E和谷维素含量降低,而且不同的精炼过程,V_E与谷维素损失比例差别很大,分别考察毛油、脱胶油、脱酸油、脱色和脱臭油在贮存期间的抗氧化稳定性,结果表明:在精炼过程中V_E与谷维素含量降低越多,其氧化稳定性越差.这几种油的氧化稳定性顺序如下:毛油≥脱胶油>脱色油=脱臭油>脱酸油、本文简要介绍国外油脂工作者对不同精炼阶段的米糠油V_E和谷维素含量测定结果,     

牦牛酥油脱胶和脱酸工艺优化及对其品质的影响

为了提高牦牛酥油的品质,以青藏高原牦牛乳为原料制得牦牛酥油后,采用水化脱胶和碱炼脱酸法对其进行精炼处理。通过单因素试验研究50%柠檬酸添加量、脱胶温度和脱胶时间对脱胶率的影响,并通过正交试验优化脱胶工艺;通过单因素试验研究脱酸温度、超碱量、碱液质量分数和脱酸时间对脱酸率的影响,同时通过响应面试验优化脱酸工艺。采用气质联用技术(GC-MS)分析精炼前后牦牛酥油的脂肪酸组成和挥发性成分。结果表明：最佳的脱胶工艺条件为50%柠檬酸添加量0.6%、脱胶温度60℃、脱胶时间30 min,在此条件下脱胶率可达94.12%;最佳的脱酸工艺条件为超碱量0.4%、碱液质量分数10%、脱酸温度60℃、脱酸时间30 min,在此条件下脱酸率达91.85%;经脱胶和脱酸处理后牦牛酥油磷脂含量、过氧化值和酸值均显著降低,色泽呈黄色且透明,不饱和脂肪酸含量显著增加,挥发性成分中醛类、酮类化合物含量均显著增加,酸类化合物含量显著减少。综上,经脱胶和脱酸精炼处理后,牦牛酥油色泽和风味明显改善,品质得到提高。     

精制沙丁鱼油品质及挥发性风味成分分析

为研究精制沙丁鱼油品质及挥发性风味成分,采用气相色谱仪(GC)和顶空固相微萃取-气质联用仪(HS-SPME-GC-MS)对其理化指标、脂肪酸组成及挥发性风味成分进行系统研究。结果表明:精制沙丁鱼油水分及挥发物、酸值、过氧化值均达到SC/T 3502—2016规定的精制鱼油二级标准;精制沙丁鱼油中多不饱和脂肪酸含量为(26.66±0.18)%,其中EPA与DHA总含量为(23.41±0.16)%;精制沙丁鱼油的关键风味成分为壬醛、丁醛、己醛、十一醛、2-壬酮、乙苯,具有甜香、果香等风味的挥发性成分种类较多,如萘、2-十一酮,对鱼油的风味有一定的修饰作用。该研究为精制沙丁鱼油的进一步开发利用提供了一定的理论依据。     

精炼工艺对压榨山茶油中伴随物的影响

本文研究了脱酸、脱色以及不同温度脱臭的精炼工艺对压榨山茶油中角鲨烯含量、甾醇和挥发性有机化合物组成的影响.结果表明:山茶毛油中角鲨烯含量为127.46 mg/kg;经脱酸、脱色和脱臭(150℃)后,角鲨烯含量分别降低至105.82、89.52和79.79 mg/kg,且随着脱臭温度的升高(150～240℃),角鲨烯含量...     

精制各阶段牛油风味研究

采用顶空一固相微萃取法提取精制各阶段牛油挥发性成分,用气相色谱—质谱进行分离鉴定。结果显示,毛牛油、脱酸牛油、脱色牛油、精制牛油分别含有54、56、63、26种挥发性成分,主要为烃、醇、醛,及以BHT为代表酚类物质,其次有酮、酸、醚、及少量杂环化合物检出。挥发性组分种类和含量存在较大差异,反映精制过程两方面作用:一方面,使一些产生不良、刺激性及体现脂肪氧化气味物质种类及含量明显减少;另一方面,对油脂原有优良风味物质也具有消减作用。     

章鱼内脏鱼油的提取及品质分析

对章鱼内脏的基本营养成分、脂质组成及脂肪酸组成进行分析,比较不同提取方法对油脂提取率的影响,确定了酶解法与溶剂提取法结合的提取方法。采用单因素试验和正交试验优化酶解工艺条件,确定最优酶解工艺条件为采用中性蛋白酶进行酶解、酶解温度50℃、料液比1∶0. 5、加酶量3 500 U/g、酶解时间4 h,在此条件下油脂提取率为74. 81%。通过脱胶、脱酸、脱胆固醇、脱色、脱臭得到精制章鱼内脏鱼油,精制章鱼内脏鱼油的理化指标基本达到SC/T 3502—2016精制鱼油二级标准,油脂脂肪酸组成未发生改变,鱼油中多不饱和脂肪酸含量为50. 51%,EPA、DHA含量达37. 30%。章鱼内脏鱼油具有较高的应用价值和开发前景。     

专利采撷

120201油脂的处理方法CN200480038553.0,2004-12-21;村上诚四郎本发明是一种油脂的处理方法,其涉及以往处理困难的饱和脂肪酸含量高的油脂、特别是废油脂和排出油脂的处理方法,其特征在于,对将要水解前的油脂进行臭氧处理和光照处理。120202食用油连续过滤精炼方法CN200510054605.X,2005-03-04;乌鲁木齐海阳霞油脂科技有限公司本发明涉及一种食用油连续过滤精炼方法,本发明包括粗脱胶、脱蜡脱脂、脱色脱胶、脱酸脱臭过程。该方法中脱蜡工艺前置,使脱色白土用量减少、同时减少白土吸油量约     

高酸值废弃油脂脱酸系统设计与应用

为解决高酸值废弃油脂脱酸效果不佳的问题,根据生物柴油转酯化反应对原料油的要求,开发了废弃油脂深度脱胶—脱色—双塔串联脱酸工艺。利用化工模拟软件对废弃油脂脱酸系统进行了模拟,建立了脱酸系统流程模拟模块,输出了日处理900 t废弃油脂的脱酸塔和脂肪酸捕集塔的物料平衡表。对脱酸塔和脂肪酸捕集塔的塔直径、填料高度和填料类型进行选型,并进行了水力学校核,将其气相动能因子和运行负荷率控制在合理范围内。将所开发的废弃油脂深度脱胶—脱色—双塔串联脱酸工艺应用于实际大型生产线,长时间运行表明,该工艺可以将废弃油脂含磷量和脂肪酸含量分别降至3 mg/kg和0.3%以下。采用深度脱胶—脱色—双塔串联脱酸工艺处理高酸值废弃油脂,脱酸效果好,处理后的废弃油脂可作为优质的生物柴油原料。     

斑点叉尾鮰内脏粗鱼油的精制及其理化指标和脂肪酸组成的分析

斑点叉尾鮰内脏粗鱼油通过脱胶、脱酸、脱色、脱臭工艺精制后,外观澄清透明,略显淡黄色,并有淡淡的鱼腥味,除碘价低于我国水产行业精制鱼油的一级标准(SC/T 3502-2000),其它各类指标均符合精制鱼油的一级标准。对脂肪酸的组成和含量进行分析,斑点叉尾鮰内脏精制油含有19种脂肪酸,主要是由C14～C22组成,其中饱和脂肪酸6种,单不饱和脂肪酸5种,多不饱和脂肪酸8种,其含量分别为20.37%6、5.20%和13.66%。∑n-3/∑n-6的比值也较为合理,表明斑点叉尾鮰内脏精制油的脂肪酸组成有利于人体健康。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the