鳄梨油的实验制备研究

鳄梨（ＰｅｒｓｅａａｍｅｒｉｃａＭｉｌｌＡｖｏｃａｄｏ）是一种著名的热带水果。其中约含有２０％的油脂，主要脂肪酸组成为棕榈酸、油酸。本文探讨了影响鳄梨油制备的各因素，并提出了最适条件。本研究工艺明显优于文献工艺，本研究鳄梨油得率可达７０％以上，高于文献报道的６０％～７０％的水平，本研究制备的鳄梨油主要应用于化妆品及医药品行业。     

我国油脂加工业现状及发展建议

外资进入带动了沿海港口大型油厂的聚集,使我国油脂工业发生了巨大变化.大豆加工产业规模化和集团化格局已经确立,进口大豆压榨量占到了我国大豆总压榨量的90％,进口菜籽压榨量也超过了我国菜籽总压榨量的15％,我国油料的种植面积严重下滑,未来国产油料的生产任重道远.建议我国油脂行业未来应强化原料供应的落实,增加科研投入,研发新产品,增强发展后劲,确保油脂安全.     

中国大饭店 奢华舒适中品茗茶

采用100％第一道压榨（初榨）芝麻油，依靠特殊物理压榨方法将油脂直接从纯芝麻中分离出来，全过程无任何化学添加剂，比普通芝麻油更充分保留下大量营养物质，更富含特殊卵磷脂、亚油酸，维生素E等对人体有益的营养成分。     

抗氧化剂在精制、漂白鳄梨油中的效用

前言鳄梨油得自鳄梨果实的中果皮。生产鳄梨油有两个主要的方法,一是干燥和在提高温度下压榨果实并用有机溶剂提取。二是用强力离心分离。原鳄梨油经过精制、漂白和脱臭制成食用油。鳄梨油主要以原油形式用于化妆品工业,未来鳄梨油将进入食品工业。像其它已知食用油一样,鳄梨油对氧化过程是敏感的,贮存时产生不好的风味和失去其特性。类脂物氧化     

酱油渣中油脂的提取及其质量指标分析

生产酱油后剩余的渣中含有30.9%~36.5%的油脂(干基计)。采用压榨法和浸出法从酱油渣中提取油脂,比较其提油效果。同时结合油脂的质量指标评价各种提油方法的优劣。分析结果显示,压榨法不能从酱油渣中提取到油脂,而应采用浸出法。压榨浸出法的提油率为33.4%,直接浸出法为26.1%,压榨浸出法提取的油脂其过氧化值比直接浸出法高26.09%。另外,从酱油渣中回收的油脂已发生酸败,不宜作为食用油,只适用于生产生物柴油或生产脂肪酸等化工产品。     

新建油脂加工项目应有利于我国油脂工业的健康发展

从年初至今已得到落实的信息统计,2006年度我国将有十几个大中型油脂压榨厂开工建设。这些项目投产后将使我国油脂年压榨能力新增1 100万t,其中60%以上是大豆压榨加工企业,多数是外商投资,其中半数项目为重复建设,其产生的负面效果是我国民族油脂加工业将进一步受到打压。为此建议,新上油脂加工项目应有利于我国油脂工业的健康发展。     

我国油脂压榨业开发潜力及应对措施

在查阅近几年来我国油脂压榨业相关资料的基础上,结合对国内外生产实际的考察,明确地提出在加入WTO后对油脂压榨业带来的正面与负面影响效应,指出调整、改革和重组是我国油脂压榨业面临的战略性选择,相适应地提出油脂压榨业其产品开发、技术创新、企业管理与产业建设的具体任务.只有这样,才能达标并与国际接轨,强化油脂压榨业的自我策划、自我改造、自我完善和自我发展的能力,建设有中国特色的油脂压榨产业.     

2005年中国油脂企业资讯(2)

我国油脂加工形成五大压榨圈 从郑州粮食批发市场获悉:我国大型油脂加工企业不断上马,大豆压榨能力和实际压榨量在过去4年中迅速扩大,大豆压榨业已基本形成了五大压榨圈共存的格局.     

英国阿斯达（Asda）公司推出可以显示果实成熟度的彩色编码包装

英国阿斯达（Asda）公司推出一种用于鳄梨（avocados）的类似于交通信号灯的编码包装,这个包装会告诉消费者鳄梨的成熟度。由于鳄梨果实具有很厚的果皮,仅仅从鳄梨的“挤压测试”难以检验出它的成熟度。     

漂白过程中的一种紧凑式洗浆方法

介绍了一种新型洗涤压榨方式：紧凑式压榨（Compact Press）,以及工厂应用新型紧凑式洗涤压榨生产针叶木浆和桉木浆的生产结果。根据这些结果,模拟了一个采用不同压榨方式（包括洗涤压榨和脱水压榨）洗涤的漂白车间。采用紧凑式洗涤压榨的漂白车间,以化学药品需求量计算的运行成本比使用脱水压榨的漂白车间明显降低。     

油梨油的提取、精制及其开发前景

油梨果肉含脂肪达７～３０％，而且７８．５％为不饱和脂肪酸，对人体有较高的营养价值和保健作用。本文总结了用压榨法和离心分离法两种试验方法提取油梨油，以后者提取的油品质好，工艺简单，油提取率达８３～８８％。并通过精炼解决了油梨油加热以后产生的苦味物质的问题，获得优质的油梨油。产品可广泛应用于化妆品、食品和医药等工业，为油梨油的开发提供了广阔的前景。     

Inhibitory Activity of Avocado Seed Fatty Acid Derivatives (Acetogenins) Against Listeria Monocytogenes

High standards regarding Listeria monocytogenes control and consumer demands for food products without synthetic additives represent a challenge to food industry. We determined the antilisterial properties of an enriched acetogenin extract (EAE) from avocado seed, compared it to two commercial antimicrobials (one enriched in avocado acetogenins), and tested purified molecules. Acetogenin composition in pulp and seed of Hass avocado was quantified. EAE were obtained by two sequential centrifuge partition chromatography separations and molecules purified by preparative chromatography and quantified by HPLC‐MS‐TOF and HPLC‐PDA. Avocado seed extracts which are the following two: 1) EAE and 2) the commercially available antimicrobial Avosafe®, presented similar inhibition zones and chemical profiles. Minimum inhibitory concentration (MIC) values of extracts and two isolated acetogenins varied between 7.8 and 15.6 mg/L, were effective at 37 and 4 °C, and showed a bactericidal effect probably caused by increased membrane permeability and lytic effects, evidenced by flow cytometry at 10 and 100× MIC. Activity was comparable to Mirenat®. Most potent acetogenins were Persenone C ( 5 ) and A ( 6 ), and AcO‐avocadenyne ( 1 ), the latter exclusively present in seed. Common features of bioactive molecules were the acetyl moiety and multiple unsaturations (2 to 3) in the aliphatic chain, some persenones also featured a trans‐enone group. Seeds contained 1.6 times higher levels of acetogenins than pulp (5048.1 ± 575.5 and 3107.0 ± 207.2 mg/kg fresh weight, respectively), and total content in pulp was 199 to 398 times higher than MIC values. Therefore, acetogenin levels potentially consumed by humans are higher than inhibitory concentrations. Results document properties of avocado seed acetogenins as natural antilisterial food additives.     

香椿籽油浸提、精炼及理化特性分析

采用索氏提取法萃取香椿籽油,通过单因素试验研究了不同因素对香椿籽油提取效果的影响,采用正交试验设计,得到了香椿籽油浸提的最优条件,获得了毛油的脱胶、碱炼等工艺参数,分析了精炼油的理化特性。香椿籽油浸提最佳工艺条件是:正己烷为浸提剂,香椿籽粒度60目,含水量7%,料液比1g∶13 mL,温度85℃,浸提3 h;精炼工艺条件是:加水量为香椿籽油质量的4%,第1次水化1.0 h,第2次水化时间0.5 h;碱炼工艺条件是:初温为30℃,NaOH液浓度为14.42%、超NaOH用量为4%,保温静置6 h。香椿籽油中不饱和脂肪酸达90%以上,营养价值高,是优质的保健食用油。     

牛油果油的营养成分和功效研究进展

牛油果是营养价值很高的水果,富含多种维生素以及钠、钾、镁、钙等多种矿物质元素,具有较好的保健作用。牛油果油含有不饱和脂肪酸以及植物甾醇、生育酚、角鲨烯,具有抗氧化、降血脂、降血压、保肝、保护神经等作用,可应用于食品、化妆品和医药行业。国内对牛油果油功效研究较少,国外相关研究较为活跃且深入,但国内外对于牛油果油的功效研究仍不完善。综合国内外有关牛油果油的研究,对其营养成分和功效进行综述,展望了牛油果油未来的研究方向与应用前景,以期为牛油果油传统提取方法的创新、作用机制的深入研究及相关保健品和辅助治疗药物的开发利用提供参考。     

水剂法同时提取核桃仁油脂及蛋白质研究

研究了水剂法提取核桃油及蛋白质的工艺中料液比、兑水pH、浸提温度、浸提时间对油脂提取率的影响。结果表明:最佳工艺条件为,料液比(g:mL)1∶3,兑水pH5.5,浸提温度60℃,浸提时间8h。该工艺条件下油脂得率为19.52%,蛋白质得率为10.81%,并利用冷冻干燥法得到蛋白粉。     

Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée

ABSTRACT: Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppma-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on he stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage. α tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when a-tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k₂₇₀) values were more stable, with changes of 5.87 g I₂/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.     

微波无溶剂萃取法提取野菊花精油工艺及成分分析

采用微波无溶剂萃取法（Solvent-free microwave extraction, SFME）分别提取野菊花鲜花精油和干花精油,对提取工艺进行了优化;并通过气相色谱-质谱联用技术（chromatograpy-mass spectrometry, GC-MS）分析两种精油化学成分,用峰面积归一法计算各组分相对含量。结果表明:野菊花鲜花精油的最佳提取条件为提取时间50 min,微波功率540 W,精油得率为鲜花重的0.1129%;干花精油的最佳提取条件为料液比1:5 g/mL,浸泡时间3 h,提取时间60 min,微波功率540 W,精油得率为干花重的0.1926%;经GC-MS分析,SFME提取野菊花鲜花精油的主要化学成分是单萜及单萜类含氧化合物,相对含量较多的化合物是乙酸桧酯（13.20%）、甲位侧柏酮（11.10%）、桧醇（9.70%）、菊醇（5.06%）、甲位水芹烯（3.87%）、荜澄茄油烯（3.78%）、桉叶油素（3.61%）、崖柏醇（3.37%）、2-侧柏烯（3.36%）。干花精油的主要化学成分是单萜含氧化合物及倍半萜,相对含量较多的化合物是菊醇（8.59%）、反式石竹烯（7.63%）、大根香叶烯（7.06%）、Α-合金欢烯（5.86%）、甲位侧柏酮（4.85%）、乙酸桧酯（4.34%）、乙酸菊醇酯（3.45%）、右旋樟脑（3.35%）。野菊花鲜花精油的含量比干花更高,单萜含氧化合物相对含量高于干花精油,更具有应用价值。     

白水溶解湿部化学助剂对系统留着性的影响

分别利用清水和白水溶解各种化学助剂,考察了浆料与填料的留着性。结果表明:与清水溶解化学助剂相比,利用白水溶解CPAM和膨润土以及固着剂,所得到的助留效果基本一致。因此,工厂利用白水溶解CPAM和膨润土以及固着剂是可行的,对系统的留着性不会产生不利影响。     

Avocado by-products: Nutritional and functional properties

BackgroundAvocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America; avocado is gaining increasing worldwide acceptance and has received extensive marketing and a wide distribution due to its relevant nutritional benefits for human health. Mexico harvests more than 30% of avocados worldwide, representing the main producer and exporter of avocado, which has become a crop of high interest and has great economic impact on Mexico.Scope and approachIn this paper, we describe relevant information on the production, composition and application of avocado, with an emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing waste for nutritional and environmental purposes. The entire avocado is rich in biocompounds (pulp, seed and peel) and has many health benefits, such as antimicrobial, antioxidant and anticancer activities, as well as dermatological uses and others. In this paper, we demonstrate the current panorama of production, exportation and uses of avocado in Mexico.Key findings and conclusionsSeveral food grade ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a high functional power. Studies should continue to identify the profiles and phytochemicals available to the business sector, which can also be implemented to valorize the nutritional and functional potential of avocado seeds and peels.     

Laboratory preparation and evaluation of Pollock variety avocado (Persea americana Mill) guacamole

Guacamole was produced from ripe avocado (Persea americana) by blending the pulp with local herbs, spices and salt. The guacamole was stored at 5 °C for 2 weeks, during which physical, chemical and microbial analyses were conducted. Organoleptic evaluations by a semi‐trained panel were also performed, until the guacamole was deemed unfit for human consumption. The results indicated that fresh avocado pulp contains 835, 13, 16, 92, 44, 16 and 0.078 g kg^?1, moisture, ash, protein, fat, carbohydrate, fiber, and vitamin C respectively, and has a pH of 6.7; compared with 838, 13, 16, 92, 44, 16, and 0.042 g kg^?1, respectively, of the same nutrients in freshly prepared guacamole, which has a pH of 6.0. During storage, the moisture content, consistency, total soluble solids and total titratable acidity (as citric acid) of the guacamole increased, but the vitamin C content decreased. The color of the avocado pulp, which darkened during conversion into guacamole, darkened further as storage increased as evidenced by a decrease in the L, a and b values. Sensory evaluation revealed that the mean storage period (5 °C) for the guacamole was 6 days. Although the fresh avocado pulp, the freshly prepared guacamole, and the stored guacamole contained bacteria, yeasts and molds, the pathogens Staphylococcus aureus and Salmonella were absent. Copyright © 2007 Society of Chemical Industry