当前我国发展皂用合成脂肪酸应当采取什么技术路线

世界上发展合成脂肪酸工业有二种类型,一种是食用油产量较多的国家,如美国人均年产量约为55公斤,主要发展生产天然油脂中少有或没有的合成脂肪酸工业,例如生产＜C11的脂肪酸用以制造合成润滑油等。另一种类型是食用油产量较少的国家,如苏联和我国,要求工业用脂肪酸尽量不从天然油脂中提取,用合成的＞C12脂肪酸来代替食用油用于工业用途。我国肥皂工业消耗的脂肪酸约占工业用油的80%左右,因此发展合成脂肪酸的出发点是多生产皂用合成脂肪酸,以节约肥皂工业中食用油的用量。     

棕榈油市场与油脂化工的未来

近年来,以棕榈油为代表的植物油在产量稳中有升的同时,价格也不断刷新.究其原因有三:一是石油价格上涨所引发的油品价格上涨;二是以食用油和油化产品需求大幅增加导致原料油涨价;三是近年来全球范围盛行的生物能源浪潮使植物油供不应求.在此背景之下,油脂化工产品未来发展将受到影响,以脂肪酸、脂肪醇、甘油和脂肪酸甲酯为代表的基础油脂化工产品生产成本必然增加,技术与产品创新愈显重要.     

油脂市场走势分析

对世界油脂市场状况及中国油脂市场的现状进行了阐述,对中国的棕榈油市场及大豆油市场进行了分析。中国油脂消费量已经达到一定水平,中国已成为食用油消费、进口主要国,中国油脂市场的发展对世界油脂市场具有很大的影响力。2008年-2009年中国植物油产量提高较快,直接进口保持稳定。中国将努力扩大大豆和油菜籽等主要油料作物生产,大力发展芝麻和胡麻等油料作物的生产。论述了中国政策调控对国内油脂市场的影响。     

油脂的提取方法对酸价和过氧化值测定的影响

酸价和过氧化值是判定油脂品质好坏的重要指标,食用酸价或过氧化值超标的食品对人体会造成伤害,因此多类食品都将酸价和过氧化值作为重要的卫生指标来进行检测控制。除食用油以外其他食品的检测,需要先进行油脂提取,提取过程会对油脂质量造成影响。用已知食用油模拟食品产品中油脂的提取过程,通过对提取过程中脱溶时间的长短,温度高低的设定,样品水分含量的多少对酸价、过氧化值检测结果的影响,从而总结出最佳的提取方法。     

地沟油与食用油理化指标的对比分析

根据食用动植物油脂检测的国家标准方法,对比分析了地沟油和食用油的感官指标,碘价、折光率、过氧化值、酸值和电导率等理化指标。结果表明,与食用油相比,地沟油的酸值和电导率明显增大,酸值和电导率可以作为鉴定地沟油的指标。     

油脂化学工业市场分析

对全球油脂化学工业市场做了深入分析,并剖析了促进和影响油脂化学工业发展的因素.从脂肪酸、脂肪醇、脂肪胺、脂肪酸甲酯以及甘油的应用领域、生产情况、产量和进出口数据等方面做了深入分析.同时,对其市场状况和供需状况进行了分析及预测.最后,展望了油脂化学工业的发展前景.     

生物柴油应用研究进展

简要综述了生物柴油应用研究进展,着重介绍了高酸值原料生产工艺,讨论认为原料应充分利用废食用油或工业油脂,固体酸、碱催化法工艺是当前最佳发展点,长期趋势为微生物油脂固体催化剂工艺或酶催化的联合工艺。     

东莞市生产领域食用油质量安全检测及结果分析

目的：通过抽样检测东莞市生产领域食用油中酸价、过氧化值、溶剂残留量、苯并[a]芘、特丁基对苯二酚(TBHQ)、乙基麦芽酚、黄曲霉毒素B1等质量安全指标，了解东莞生产领域食用油的品质及生产现状。方法：采用国家标准检测方法对样品进行各品质指标测定；结合各标准规定进行分析。结果：该市96批食用油样品相关指标均符合标准规定，油脂生产企业在油脂的品质控制和精炼技术方面表现较好。结论：东莞市生产领域食用油质量安全情况较好，生产企业能够很好的落实食品安全相关法律法规，质量风险较小，总体安全可控。     

生物柴油产业的发展现状及影响(下)

3.亚洲 东南亚是全球植物油的主要输出地区.2005年,全球植物油总产量1.09亿吨,其中棕榈油产量首次超过了豆油(见图4).然而,棕榈油的贸易量占全球油脂总贸易量的一半.     

2006/07年度全球油脂市场预测

全球17种商品油脂(4种动物油脂和1 3种植物油)2006/07年度市场大势已定.现在已经可以对北半球2006年油料的收成作出评估,并对南半球2007年的收成进行预测.在讨论油脂产量之前,先对商品自身进行分析.     

Industrielle Verarbeitung von Speisefetten im Lichte von Umweltfragen

Industrial Processing of Edible Fats with Reference to Environmental Problems The edible oil industry is a rather nominal cause of environmental pollution. Within this industry, the sources pollution of the atmosphere and the output of sewage and other wastes are analyzed both qualitatively and quantitatively. Possible measures to counteract the pollution are indicated. It has been shown that a significant contribution of the edible fat industry is the removal of contaminants from the environment that enter the raw materials by various means. The contaminants are removed by the process of refining.     

A dye-dilution method for estimating solids content of plastic fats

Summary Solids content of a plastic fat can be estimated by adding a weighed quantity of oil-soluble dye to a known weight of fat, separating a portion of the dyeoil phase in the ultracentrifuge, and determining the concentration of the dye in the separated oil by absorbance measurements. Since the dye is distributed throughout the oil phase, this yields the amount of oil in the spread; solids represent the difference between the amount of spread taken and the amount of oil determined. Of 37 dyes tested, 1,4-bis-methyl aminoanthraquinone and 1,4-bis-isopropyl aminoanthraquinone gave satisfactory results for global edible spreads in which solids contents were known from the formulation. The method also was applied to the estimation of solids in butter, margarine, lard, and shortening. Except for lard, results were in good agreement with solids content determined by dilatometric measurements. The measure of true solids which is obtained by this technique, without prior melting of the fat sample, would be valuable in the study of consistency changes arising from diverse processing conditions. Separation of oil phase from a plastic fat by pressure filtration or by capillary absorption in filter paper was less satisfactory than centrifugation in the dye-dilution method. Presented at the meeting of the American Oil Chemists' Society, Chicago, Ill., Nov. 2–4, 1953.     

Studies on Preparation of Plastic Fats from Non-Traditional Oils and Fats by Interesterification Process

Interesterification reactions of Ricebran oil, mixed with Cottonseed oil, Palm, oil, Mowrah fat and Sal fat in different proportions were studied under various conditions of temperature and time with a view to preparing plastic: fats for edible and industrial uses. It has been possible to obtain a large variety of plastic fat products of various melting ranges which can be used in many segments of the food industry.     

电感耦合等离子体质谱鉴别潲水油方法研究

通过湿法消解和温水浸提处理样品市售合格食用油和不同来源潲水油样品后,采用电感耦合等离子体质谱检测样品金属元素含量。结果显示：不同来源潲水油和合格食用油Na、Al等金属元素含量检测结果比较差异有统计学意义（p〈0.05）;温水浸提法处理潲水油样品后用ICP-MS法检测Na、Al等金属元素含量,可满足不同来源潲水油样品和样品快速检测需求。     

Studies in Interesterification II: Nutritional Quality of Directed Interesterified Cottonseed Oil

The plastic fat prepared from cottonseed oil by directed interesterification reaction was not only nutritionally equivalent to conventional hydrogenated edible fat ?Vanaspati”? but somewhat better in as much as it lowered the cholesterol level in serum.     

The role of comprehensive chromatography in the characterization of edible oils and fats

Chromatography has a very long history in the analysis of edible oils and fats. Hyphenations of two chromatographic methods, or couplings of a chromatographic separation technique with spectroscopic detection and identification devices, are used if the resolving power of the technique needs to be improved. More recently, the analytical benefits of comprehensive two‐dimensional (2D) chromatography, in its various operational modes, have been exploited by the oil and fat chromatographic community. In comprehensive 2D chromatography, the entire sample injected is subjected to two independent separation processes. In the present contribution, the principles of comprehensive 2D chromatography are briefly discussed. Next, the advantages of comprehensive separations for lipid analysis are illustrated using the concept of generic chromatographic applications. This concept distinguishes three generic reasons to apply chromatographic separations: target compound analysis, group‐type separation, and chromatographic fingerprinting. Examples of how comprehensive multi‐dimensional methods were successfully applied to solve problems in the edible oils and fats area are given. We believe that these multi‐dimensional techniques truly add new dimensions to oil and fat analysis, providing researchers in the area with novel tools for unraveling edible oil or fat samples with their complex compositions.     

The removal of organic substances from water with nonvolatile edible solvents

The use of nonvolatile, edible triglycerides for the removal of trace organic materials from water was investigated. All organic substances that were studied were readily removed from water by contact with triglycerides. Solvent extraction with liquid soybean oil reduced the concentrations of benzene and chloroform in water. A fixed bed filter of liquid soybean oil, hydrogenated palm oil and sand removed toluene and chloroform from water. Toluene was removed from water by adsorption with hydrogenated palm oil, a solid fat.     

Participation of sesamol in stability of sesame oil

Sesame oil is known to be the most resistant to oxidative rancidity. Constituents of sesame oil such as sesamolin, sesamol and sesamol dimer (a possible intermediate of oxidative degradation of sesamol) were determined by high performance liquid chromatography using a reverse-phase column. Sesamol was specifically determined in an alternative way by use of hydrogen peroxide/horseradish peroxidase. Sesamolin was relatively stable but sesamol and sesamol dimer were unstable when irradiated in benzene, and the final degradation products were identical. Whereas sesamolin was inactive, sesamol and sesamol dimer showed significant antioxidant activity in several kinds of fat and oils. Stability of Japan Pharmacopoeia sesame oil free from sesamol was relatively low; antioxidant activity of sesamol incorporated in the oil was unexpectedly low and was rapidly lost in the oil activated by oxygen. Edible sesame oil with intrinsic sesamol was highly stable. Activation of the edible oil gradually increased the sesamol content with concomitant decrease of sesamolin. High stability of edible sesame oil could not be ascribed to sesamol, but it could be explained by another powerful antioxidant(s) which might stabilize both the oil and unstable sesamol.     

Method for characterization of triacylglycerols and fat-soluble vitamins in edible oils and fats by supercritical fluid chromatography

This study demonstrates the usefulness of capillary supercritical fluid chromatography (SFC) for the characterization of triacylglycerols of edible oils and fats. Triacylglycerols were separated according to the acyl carbon number and the degree of unsaturation on a 25% cyanopropyl/25% phenyl/50% methylpolysiloxane stationary phase. Valuable information concerning the triacylglycerol composition of berry oils was obtained, despite the overlapping of certain triacylglycerol peaks. Simultaneous analysis of fat-soluble vitamins and triacylglycerols is not practical by capillary SFC with flame-ionization detection because of the low concentration of naturally-occurring fat-soluble vitamins in edible oils. Therefore, higher loading of the sample, which led to overloading of triacylglycerols, was required to get reasonable peaks for fat-soluble vitamins. The method was applied to the characterization of triacylglycerols and tocopherols in sea buckthorn pulp and seed oil, and cloudberry seed oil without any sample purification prior to SFC. In addition, the stationary phase proved useful for separating the more complex mixtures of triacylglycerols found in milk fat and in fish oil.     

Studium der UV-Spektren oxydierter Fette III

Studies on the UV-Spectra of Autoxidized Fats III The author has determined the various properties of oxidized oils and fats with relation to the first maximum of extinction E₁ according the direct UV-method (E_1cm^1%). Following fats and oils were investigated: sunflower oil, rapeseed oil, peanut oil, soybean oil, corn oil, lard, butter, beef tallow and hardened edible fat.