共查询到18条相似文献,搜索用时 640 毫秒
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食用橡胶籽油的开发利用研究 总被引:10,自引:4,他引:10
橡胶籽油是一种新的植物油源,为提高其利用价值,进行了食用方面的开发研究。通过精炼,可除去橡胶籽油中的大部分杂质成分,保证其食用品质。研究结果表明,精炼后的橡胶籽油可以作为食用植物油的新油源。 相似文献
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橡胶籽制油工艺与实践 总被引:3,自引:0,他引:3
橡胶籽是一种特殊的木本植物油料,通过对50 t/d橡胶籽制油工艺设计与实践,体会到橡胶籽制油的难点是湿橡胶籽的干燥,重点技术在脱除毛油中的粗橡胶和树脂,关键技术在含有较高不饱和脂肪酸的高酸值油精炼。制约橡胶籽制油规模的主要问题是橡胶籽的采收和湿橡胶籽的干燥处理。 相似文献
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橡胶籽油物理精炼的实验研究 总被引:3,自引:2,他引:1
本文报告了橡胶籽油物理精炼的实验研究情况。压榨的橡胶籽毛油,经超级脱胶、湿法脱色处理后,在真空度为99558.11~99424.788Pa温度为260~270℃的条件下,蒸馏15min,所得成品油质量较佳,得率较高。 相似文献
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根据橡胶在碱性乙醇中不会发生皂化反应而析出,采用皂化法对不同方法提取的橡胶籽油中橡胶含量进行测定,并对分离出的橡胶做定性和定量分析。结果表明:橡胶籽油中橡胶含量与加工工艺有关,120℃炒料压榨的油中橡胶含量最低(0.20%),乙醚萃取的油中橡胶含量最高(0.83%)。该方法简便快速,结果能反映橡胶籽油中橡胶含量,可用于日常橡胶籽油中橡胶含量的测定。 相似文献
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以橡胶籽为原材料,通过超声波辅助溶剂法提取橡胶籽油。以橡胶籽油提取率为考察指标,在单因素试验的基础上,选取料液比、超声功率、超声时间、超声温度进行响应面优化试验;采用气相色谱法测定橡胶籽油脂肪酸组成。结果表明:石油醚提取效果最好,料液比1∶12.4(g/mL)、超声功率306 W、超声时间47 min、超声温度45.7℃,在此条件下橡胶籽油提取率可达 42.80%。橡胶籽油主要是由棕榈酸(C16∶0)、硬脂酸(C18∶0)、油酸(C18∶1)、亚油酸(C18∶2)和 α-亚麻酸(C18∶3)组成,不饱和脂肪酸含量达到 79%以上。 相似文献
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Processing conditions during degumming, alkaline refining, bleaching, and deodorization of crude camellia seed oil were optimized to obtain high-quality edible camellia oil. Physicochemical properties of camellia oil were monitored during refining steps. RBD (refined, bleached, and deodorized) camellia oil obtained using optimized refining conditions fully satisfied Korean quality standards for edible oil. The iodine value of camellia oil was 84.2 mg I2/100 g of oil. Camellia oil contained an exceptionally high level of oleic acid (83.1%), along with minor quantities of other fatty acids (8.9% palmitic acid, 4.8% linoleic acid). The total saponin content in crude oil was 437 ppm, as determined by gravimetric analysis. Most (99.8%) of the saponin in crude oil was removed during the refining process. The physicochemical properties of camellia oil were similar to olive oil. RBD camellia oil is virtually colorless and bland tasting and is suitable for edible purposes. 相似文献
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Chin Xuan Tan Seok Tyug Tan Seok Shin Tan 《International Journal of Food Science & Technology》2020,55(4):1506-1514
Papaya seeds account for about 20% of the total fresh fruit weight. The seeds are generally discarded as agricultural waste products during fruit processing despite being edible. The seeds contain high levels of lipid and thus can be a new source of edible oil. Numerous technologies have been used for extraction of crude oil from papaya seeds. Papaya seed oil is composed mostly of unsaturated fatty acids with oleic acid being the major one. The oil also contains lipophilic phytochemicals such as tocopherols, phytosterols and carotenoids. Further investigations are necessary to validate the functional properties of papaya seed oil produced from different extraction techniques. 相似文献
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