新型纤维油剂的研制与应用

植物油与乙醇胺在120～140℃酰胺化反应3～4h，得到植物油烷醇酰胺，讨论了该反应的主要影响因素，通过分析合成产物的红外谱图验证了植物油烷醇酰胺的生成．该合成产物与多种有效成分复配成的纤维油剂的抗静电性好。     

羊毛脂酰胺化改性反应的研究

研究了羊毛脂酰胺化改性反应 ,探讨了物料摩尔比、温度、时间和催化剂用量等对反应的影响。结果表明 ,羊毛脂酰胺化反应的最佳条件为 :醇胺与羊毛脂的摩尔比为 0 8∶1,温度 130℃ ,反应时间 3h ,催化剂用量为羊毛脂质量的 0 5% ,醇胺转化率为 92 4 8%。通过IR检测验证了酰胺化产物的形成     

CZJ型加脂剂的制备

根据油脂酰胺化反应、酯化的反应、磺化反应原理及加脂应用试验，确定了动植物油酰胺化、其产物酯化、磺化反应条件和动植物油的复配比例。加脂剂的吸净度较高，加脂后成革柔软、丰满、粒面具有良好的油润感。     

马来酸酐与乙醇胺的酰化反应的研究

马来酸酐与乙醇胺的酰化反应产物是制备ＰＴ系列助染型两性鞣剂的中间体之一。本文主要探讨了不同的分散介质和催化剂对马来酸酐与乙醇胺酰化反应中的酯化与酰胺化反应的影响,并采用ＨＰＬＣ法确定了乙醇胺完全酰化的条件。     

CZJ型加脂剂的制备

根据油脂酰胺化反应、酯化反应、磺化反应原理及加脂应用试验,确定了动植物油脂酰胺化、其产物酯化、磺化反应条件和动植物油的复配比例.加脂剂的吸净度较高,加脂后成革柔软、丰满,粒面具有良好油润感.     

TCF改性羊毛脂加脂剂的研究

菜油脂肪酸甲酯与羊毛脂按１∶２混合在一定温度下与二乙醇胺进行酰胺化，然后在１００～１４０℃下与顺酐酯化反应２～４ｈ，再以亚硫酸氢钠在９０℃下进行亚硫酸化反应，所得产物在４０～５０℃下混配矿物油、助剂制成改性羊毛脂加脂剂     

果胶酰胺化脱酯技术的研究

以高酯柑橘果胶为原料对高酯果胶酰胺化技术进行了研究,主要针对影响酰胺化脱酯速度以及反应中两对竞争性的反应-氨解反应和水解反应以及脱酯反应和β-降解反应的影响因素进行了探讨,并且以粘度为指标评价了将反应控制在一定低温条件和醇浓度下的必要性。实验结果表明,影响酰胺化过程的主要因素有氨水浓度、温度、反应时间以及体系中的醇浓度。通过控制体系的醇浓度和温度,既可以使酰胺化过程更有效率,又能使酰胺化果胶的酯化度和酰胺化度保持在一定所需范围之内,为工业化的生产打下良好的理论基础。     

偏最小二乘回归法预测酰胺化低酯果胶性能

利用均匀设计法进行橘皮酰胺化低酯果胶提取的工艺条件试验。考察反应pH、反应时间、反应温度3个因素对酰胺化低酯果胶得率、酰胺化度和酯化度的影响,通过试验数据的偏最小二乘回归分析得到可对酰胺化低酯果胶得率、酰胺化度和酯化度3个指标进行预测的二次多项式数学模型。此数学模型描述各种反应因素与橘皮低酯果胶得率、酰胺化度和酯化度之间的关系,预测得率时有较好的效果,预测酯化度和酰胺化度时存在一定误差。     

米糠油复合型加脂剂的合成及应用

以米糠油为原料进行酰胺化、酯化等反应制备复合型加脂剂，讨论了原料配比及催化剂用量、反应温度对产品质量的影响。     

混合改性多官能团有机硅柔软剂研究

采用烷基糖苷做相转移催化剂和乳化剂使磺化和乳化一步完成的方法合成了聚硅氧烷基琥珀酸酰胺磺酸盐(PSSS).研究了以顺酐作酰胺化荆对氨乙基氨丙基硅油进行酰胺化改性,探讨了酰胺化程度和烷基糖苷的用量对产物性能的影响,并与以脂肪醇聚氧乙烯醚做相转移催化荆和乳化剂的产物性能进行了比较.实验结果表明,在酰胺化程度为n(胺):n(顺酐)=1.0:0.3～1.0:0.6,采用烷基糖苷做相转移催化剂和乳化剂,且烷基糖苷质量分数为50%～60%时.制备的产物所整理的织物白度、柔软性、亲水性好、撕破强力高、黄变小.     

棕榈油大豆油为原料调和油冷冻性能研究

对碘值60棕榈油与大豆油调和而成调和油在0℃、10℃、20℃三种温度条件下进行冷冻性能研究。在0℃情况下,即使棕榈油含量仅10%,也会很快混浊和结冻;在10℃情况下,含20%棕榈油的棕榈油大豆油调和油可保持15天以上澄清透明;在20℃情况下,含40%棕榈油的棕榈油大豆油调和油可保持25天以上而澄清透明。     

棕榈液油在调和油中应用研究

将熔点18℃棕榈液油分别与大豆油、菜籽油、玉米油和葵花籽油进行调配,得出不同季节条件下最佳调配比例;结果表明,棕榈液油作为一种调和油原料油,在春、夏、秋季均能应用于食用调和油。     

营养平衡调和油的配制及营养成分的测定

为解决单一食用油中营养组分缺陷问题,以大豆油、橄榄油、鱼油和亚麻籽油为基料油,测定其酸值、过氧化值、水分及挥发物含量和脂肪酸组成,然后按照中国营养学会关于脂肪酸推荐摄入量的要求,依据不同基料油的脂肪酸组成计算其配比并配制调和油,最后测定调和油的营养成分。结果表明：大豆油、橄榄油、亚麻籽油、鱼油的酸值、过氧化值、水分及挥发物含量均符合相关国家标准,4种油脂配制调和油的最适配比为45%、45%、8%、2%;调和油中主要微量营养成分及其含量为角鲨烯2.18 mg/kg、β-胡萝卜素0.474 mg/kg、α-生育酚73.6 mg/kg、β-生育酚0.6 mg/kg、γ-生育酚132.0 mg/kg、δ-生育酚20.4 mg/kg、总甾醇5 700 mg/kg。所得调和油符合中国营养学会关于脂肪酸推荐摄入量的要求,是一种营养平衡调和油。     

橄榄油氧化过程中风味化合物变化

橄榄油具有良好保健功能,是较为理想食用油脂;但在贮存过程中也存在氧化变质现象;橄榄油氧化将产生对人体有毒、有害副产物,其独特风味发生劣化,产生难以接受气味。该文详细介绍橄榄油氧化机理,总结引起橄榄油风味改变的醛、酮、醇、短链脂肪酸等氧化产物。     

Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters

Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life.     

取油锤改进应用技术探讨

介绍了取油锤的特点及其改进,通过改进方便了取油锤的使用。     

Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.     

国内外食用油脂加工技术发展

近年来,世界油脂加工技术发展非常迅速,预处理和制炼油新技术、新装备、新产品不断出现,正日益受到人们重视。该文主要从提高油/粕质量、降低能耗和废弃物排放、提高生产效率和开发新产品等方面出发,阐述世界油脂加工技术创新发展现状。     

一种适合于煎炸的调和油实验研究

选用一级棉籽油和棕榈油为原料,制成熔点较低的调和油,经实验证明,可以代替大豆油,用于普通煎炸操作。     

Effect of blending and lipase catalyzed interesterification reaction on the cholesterol lowering properties of palm oil with rice bran oil in rats

The effect of feeding blended and interesterified oils containing palm oil (PO) and rice bran oil (RBO) on serum and liver lipids was evaluated in rats. The PO and RBO were blended to contain saturated, monounsaturated and polyunsaturated fatty acids in the proportion of 1:1.5:1. The blended oil was subjected to transesterification reaction using immobilized lipase, lipozyme IM‐RM. Rats were fed a diet containing blended or interesterified oils for 8 weeks. Rats fed PO showed significantly higher levels of cholesterol in serum and liver as compared to those given RBO, blended oil of PO with RBO or interesterified oil. Rats fed blended oils showed a significant decrease in serum cholesterol by 51% compared to rats fed PO. Feeding interesterified oil to rats resulted in decrease in serum cholesterol by 56% compared to rats fed PO, which was 10% lower compared to that observed in rats given blended oil. The present study indicated that a combination of PO with RBO can significantly lower serum lipids in rats as compared to those given diet containing PO alone.