超声辅助提取小米谷糠油工艺优化

本研究探讨了小米谷糠前处理方式和新鲜程度对小米谷糠油提取率的影响，采用超声波辅助技术，选取最适提取溶剂，通过单因素实验和响应面分析优化小米谷糠油提取工艺，并分析了小米谷糠油脂主要理化性质及其脂肪酸组成。结果表明:选用新鲜小米谷糠，经过温度为121 ℃红外加热15 min处理；选择无水乙醇作为最佳提取溶剂，浸提时间为2 h、料液比为1:6.5 g/mL、浸提温度为56 ℃，在此条件下小米谷糠油提取率为78.57%；各因素对小米谷糠油提取率的影响程度的顺序依次为:料液比>浸提温度>浸提时间；该条件下提取的小米谷糠油酸值、过氧化值均符合《食品安全国家标准 植物油》（GB2716-2018）米糠油的指标；小米谷糠油的脂肪酸主要成分为棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸，不饱和脂肪酸含量占总脂肪酸含量的90.58%，其中亚油酸含量高达72.31%。本研究提出的超声辅助无水乙醇提取小米谷糠油工艺路线是可行的，可为小米谷糠进一步开发利用提供重要的理论支撑。     

神香草精油的有机溶剂提取工艺优化

采用有机溶剂提取法提取神香草精油,选择提取溶剂、提取温度、提取时间及料液比等条件作为神香草精油得率的影响因素,通过正交试验优化提取工艺,确定最佳工艺条件:提取溶剂为正己烷、提取时间4 h、提取温度50℃、料液比1∶15(g/m L)。在此条件下,神香草精油得率为1.093%。     

凤丹牡丹籽油的提取工艺优化及脂肪酸组成分析

对常规正己烷提取法提取凤丹牡丹籽油的工艺进行了优化,并与超声辅助正己烷提取法进行了比较,采用气相色谱-质谱联用技术(GC-MS)确定了凤丹牡丹籽油的脂肪酸组成。结果表明:常规正己烷提取法提取凤丹牡丹籽油的最优条件为料液比1∶6、提取时间8 h、提取温度65℃,在此条件下牡丹籽油得率为30.67%,提取率达93.5%;超声辅助正己烷提取法在超声功率350 W、超声时间20 min、提取温度50℃、料液比1∶6条件下,牡丹籽油得率为30.63%,提取率达93.4%。凤丹牡丹籽油以亚麻酸、亚油酸、棕榈酸和硬脂酸为主,其不饱和脂肪酸及亚麻酸含量分别达85.47%和60.074%。与常规正己烷提取法相比,超声辅助正己烷提取凤丹牡丹籽油具有提取效率高、提取温度低等优势,有利于保证牡丹籽油品质。     

溶剂法提取油莎豆油的工艺研究

目的:为油莎豆油的生产、开发与利用提供试验依据。方法:采用溶剂法提取油莎豆油,单因素试验考察提取次数、时间、料液比、温度对油莎豆油得率的影响,正交试验确定油莎豆油的最佳提取工艺。结果:石油醚(60～90℃)作溶剂,油莎豆油得率最高。提取2次以上,油莎豆油得率增加不大。随着提取时间的增加,得率增加,超过3h后得率的增加趋势不明显。料液比为1:10(g/mL)时,得率较大。随着提取温度的升高,油莎豆油得率增大,30～50℃之间增幅较大。各因素对油莎豆油得率的影响主次顺序依次为:提取时间>提取温度>料液比>次数。结论:石油醚(60～90℃)作溶剂时,油莎豆油的最佳提取工艺为:提取时间4h,料液比1:10(g/mL),提取温度40℃,提取3次,该条件下,油莎豆油得率为27.20%     

超声波强化提取油茶籽油的研究

油荼籽油中不饱和脂肪酸含量丰富,是一种功能性油脂.研究了提取溶剂、液料比、提取时间对超声提取油茶籽油和加热浸提油茶籽油的影响.结果表明,正己烷是较理想的溶剂;适当增加溶剂量、提取时间、超声波功率、提取温度,油荼籽油得率随之增加;在温度40℃、液料比(V/m)6:1、提取时间30 min和超声波功率300 W的条件下进行超声提取,油茶籽油得率为45.23%;对加热浸提来说,在温度60℃、液料比(V/m)7:1、提取时间90 min条件下.油茶籽油得率仅为38.15%.由此可见,超声作用明显降低了提取温度、减少了溶剂用量、缩短了提取时间,而且使油茶籽油得率提高.     

超声波辅助提取油茶籽油工艺条件研究

以油茶籽为原料,筛选出正己烷为提取油茶籽油的适宜溶剂,并确定了最佳提取方法。考察料液比、提取温度和提取时间等因素对油茶籽油得率的影响,在单因素试验的基础上,通过正交试验确定了提取油茶籽油的较佳工艺条件,并对该工艺条件下提取的油茶籽油进行了理化检测。结果表明:在试验范围内,各因素对油茶籽油得率的影响依次为提取温度>料液比>提取时间。以正己烷为溶剂提取油茶籽油的较佳工艺参数:料液比为1:12、超声波提取温度60℃、提取时间30 min。在该工艺条件下得率达40.89%,所得油茶籽油的各项理化指标均达到了国家标准要求。     

响应面法优化葛根多糖提取工艺的研究

本试验以野葛葛根提取类黄酮后的残渣为材料,研究了葛根多糖的提取工艺.在单因素实验的基础上,选定温度、时间和料液比三个因素的三个水平进行中心组合实验,建立多糖得率的二次回归方程,通过响应面分析及岭嵴分析得到优化组合条件.研究结果表明:当提取工艺条件为提取温度98℃,提取时间2.4 h,料液比33:1时,多糖得率达到极大值.该条件下多糖得率预测值为12.59%,验证值为12.63%.     

小米糠中亚油酸的提取工艺研究

本论文使用正己烷作溶剂,对AV值为35.36 mgKOH/g的小米糠浸出提取小米糠油,采用尿素包合的方法纯化小米糠油中亚油酸,通过响应面法分析并优化出最佳工艺条件:尿素与脂肪酸比值(g/g)为5∶1、包合温度为-8.44℃、包合时间为20.82 h,亚油酸得率为76.56%。     

响应面法对红松油提取工艺参数的优化

通过响应面分析法对红松油的提取工艺进行优化.研究不同的提取溶剂、提取时间、温度和料液比等条件对红松油得率的影响,在单因素的基础上,利用响应面试验设计对红松油提取工艺进行优化研究.研究发现:提取时间、温度和料液比对红松油得率均有影响,红松油的最佳提取条件是:提取温度为62℃、提取时间为8.5 h、料液比1:20,红松油的最大得率为59.2%.     

异养小球藻油脂正己烷提取工艺优化

为确定最佳异养小球藻油脂正己烷提取工艺,对提取工艺中的关键参数如藻细胞溶液质量浓度、破碎压力、破碎次数、萃取时间、萃取温度、萃取剂正己烷添加量对油脂得率的影响进行了研究。结果表明,最佳油脂提取工艺条件为藻细胞溶液质量浓度110 g/L、破碎压力100 MPa、破碎次数4次、萃取时间5 h、萃取温度40℃、正己烷添加量9 m L/g(以藻粉干重计),在该条件下萃取5次,油脂得率最高,可以达到55%左右。     

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.     

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。     

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。     

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.