新疆胡麻卵磷脂提取工艺及含量测定的研究

本研究建立了以新疆本地胡麻油脚为原料的卵磷脂提取工艺及双波长薄层扫描法测定胡麻卵磷脂中磷脂酰胆碱含量的分析方法。提取工艺为水化油脚真空浓缩脱水,丙酮脱油得粗磷脂;粗磷脂用超临界流体二氧化碳萃取纯化得磷脂;乙醇提取后最终得到以磷脂酰胆碱为主的卵磷脂。含量测定结果表明胡麻卵磷脂中磷脂酰胆碱的含量为62.4%,平均回收率为99.6%,RSD=3.42%。方法经济实用、结果可靠。     

超临界CO2萃取浓缩磷脂的研究

研究了采用超临界CO2 萃取技术从浓缩大豆磷脂 (AI 6 0 %— 6 5 % )中萃取油脂 ,使产品中丙酮不溶物 (AI值 )达到 96 %以上。研究了萃取工艺中压力、温度、时间和进料量对产品AI值的影响 ,获得了最佳工艺条件 :压力 35MPa ,温度 5 0℃ ,时间 6 .5h。     

油脚中粉末磷脂的提取及质量比较

采用丙酮萃取法从新鲜水化油脚中提取粉末大豆磷脂。４－６次离心后的提取液代替下一班１－３次的纯丙酮，以节省提取溶剂的用量；产品得率，磷脂的提取率及磷脂的质量不受影响，表明该工艺切实可行。     

水化大豆油脚作原料制取粉末大豆磷脂

采用丙酮萃取法从新鲜水化大豆油脚中提取粉末大豆磷脂。提取时第一次油脚：丙酮＝３：１，第２－６次原料：丙酮＝１：１。第１－３次离心后的提取液用于油和丙酮的回收，第４－６次离心后的提取液贮存，用来代替下一次生产１－３次的纯丙酮。从油脚提取的磷脂颜色好于从浓缩磷脂中提取的，前者酸值，过氧化值较后者低。     

利用油脚提取磷脂

我厂广大革命职工,大力开展综合利用,向油脚要宝。经过努力、利用豆油、生油、菜油等水化油脚制成了浓缩磷脂和精制大豆磷脂,大大提高了油脚的使用价值。     

大豆磷脂开发利用

磷脂是构成所有生物膜的基本成分,在保证细胞的正常结构和生理功能方面发挥着重要作用。商品大豆磷脂主要从水化油脚中提取,大豆毛油的水化油脚中约含磷脂33%。世界大豆磷脂年产量约14万吨,美国和西欧约占总产量60%。大豆磷脂制品被世界各国列为安全的、天然食品添加剂、膨松剂、抗氧化剂、谷物品质改良剂及强化食品的营养剂等广泛应用于食品、医药、石油化工、轻纺、橡胶、油漆涂料、农药、植物保护制品、饲料及化妆品等行业。1 大豆磷脂产品种类目前,市售大豆磷脂产品品种多达几十种,如美国中央公司有40个品种,ADM公司有33个品种…     

芝麻油浓缩磷脂提取工艺条件的研究

以水代法和机榨法制取的芝麻毛油静置沉淀后的底部沉淀物（即芝麻油脚）为原料,利用正己烷萃取除杂、水化浓缩及絮凝分离的方法从中提取芝麻油浓缩磷脂,并对水化浓缩和絮凝分离的工艺条件进行了研究。结果表明：正己烷萃取除杂（条件为料液比1∶8、时间6 h、温度25℃）后芝麻油脚中固体不溶性杂质含量从21.25%降低至0.04%;水化浓缩的最佳条件为水与萃取除杂油脚质量比4.5∶1、水化时间40 min、水化温度85℃,水化浓缩后丙酮不溶物含量从3.41%提高至45.87%;絮凝分离的最佳条件为预热温度40℃、反应温度90℃、NaCl添加量3%、反应时间20 min,所得浓缩磷脂的丙酮不溶物含量为56.82%。     

酶法脱胶油脚中大豆磷脂组成及乳化性能研究

利用核磁共振磷谱法测定酶法脱胶大豆油油脚中大豆磷脂的组成成分及含量。结果显示与传统水化方法相比较,经含有PLA_1和PLC磷脂酶脱胶的大豆油油脚中,卵磷脂(PC)和脑磷脂(PE)含量及总磷脂含量显著降低。经含有PLA_1磷脂酶脱胶的大豆油油脚中含有大量的溶血磷脂(1-LPC、2-LPC、LPE、LPI),分别为3.37、1.46、4.21,、1.72g/100g油脚。经含有PLA_1磷脂酶脱胶的大豆油脚的分散力、乳化能力及乳化稳定性均显著高于经传统水化方法及PLC磷脂酶脱胶的油脚。     

超声波对大豆水化油脚-磷脂酶A2反应体系的影响

大豆磷脂酶改性可以明显改善其O／W乳化性能，磷脂酶改性反应时间一般需要7h，而超声波处理则可明显缩短反应时间。以大豆水化油脚为原料，研究了超声波处理对磷脂酶A2制备酶改性大豆磷脂的影响。结果表明，在pH7．5，55℃反应条件下，采用超声波辅助反应40min后，所制备的溶血磷脂HLB值达到8。与未采用超声波溶血磷脂HLB值相同。超声波促进磷脂酶改性效果明显。     

大豆磷脂酰胆碱分离、纯化和检测方法

综述大豆磷脂酰胆碱分离提纯,包括低级醇萃取,柱层析分离和超临界流体萃取等方法。同时也介绍磷脂酰胆碱检测方法,主要是准确度高的高效液相色谱法和新兴的核磁共振法。     

磷脂等乳化剂在花生冰淇淋中的应用

对磷脂等乳化剂在花生冰淇淋中的作用机理研究表明 ,磷脂与冰淇淋中蛋白质、油脂和水形成了一定强度的多分子吸附膜 ,从而使冰淇淋晶粒细小 ,质地光滑 ;磷脂不仅能提高花生冰淇淋的营养价值 ,而且乳化性还优于单甘酯 .正交实验获得了最佳乳化剂配方 :磷脂 0 .1 7% ,蔗糖酯0 .1 % ,单甘酯 0 .1 % .     

菜籽磷脂生产工艺及其在水产养殖上的应用

具体阐述了菜籽磷脂的生产工艺，通过饲养场的喂养试验，证明菜籽磷脂用于水产养殖具有大豆磷脂相同效果。提高了鱼、虾的成活率，增重增长速度加快，蛋白有效率、脂肪利用率都得到提高，为油厂菜籽油副产品开创了一条新路。     

油脂碱炼水洗废水用于酶法脱胶研究

对油脂碱炼过程中的水洗废水进行循环利用。将油脂碱炼废水进行离心分离,加入毛油中进行水化脱胶,脱出水化磷脂后,进一步进行酶法脱胶,脱出非水化磷脂。通过单因素试验与正交试验,确定废水酶法脱胶的最优工艺条件：水洗废水量2.5%,磷脂酶量30mg/kg,温度55℃,pH4.9,时间3h,搅拌速度90r/min。在最优条件下进行脱胶实验,测定脱胶油中的磷含量为4.9mg/kg,说明水洗废水可以替代软化水用于脱胶工序,每千克成品油可节省热量34～36kJ,提高得率0.2% 以上。     

Improvement of bixin extraction yield and extraction quality from annatto seed by modification and combination of different extraction methods

Bixin from annatto seed was extracted by submerging the seeds in acetone and by combined extractions using sodium hydroxide and soybean oil in the dark to improve extraction yield and reduce content of volatile compounds in annatto extracts. The exclusion of light from acetone extraction did not significantly improve bixin extraction yield (68.5%) compared to the process carried out under daylight (67.3%), but it remarkably reduced contents of toluene and m‐xylene in annatto extracts. Combined extraction using sodium hydroxide solution at 50 °C for 40 min and soybean oil at 100 °C for 20 min resulted in very low level of volatile compounds. Significantly higher extraction yield (53.7%) could be achieved by such a process as compared to a single extraction sodium hydroxide (31.8%) or soybean oil (42.9%) alone. In conclusion, the exclusion of light from acetone extraction and combined extraction significantly reduced concentration of undesirable volatile compounds. The combined extraction significantly improved bixin yield compared to the original extraction methods.     

Extraction of lipid-soluble antioxidants from rosemary leaves using vegetable oils

The objective of this research was to extract carnosic acid and carnosol, natural lipid-soluble antioxidants, from rosemary leaves without the use of chemical aid. Three different vegetable oils [high oleic soybean oil (HOSO), peanut oil (PO) and cottonseed oil (CO)] were used as the medium for extracting rosemary's lipid-soluble antioxidants. Dried rosemary leaves were ground into fine particles, added two of the selected vegetable oils, mixed and heated. The vegetable oil containing the extracted antioxidants was filtered from the rosemary particles and analysed using high-performance liquid chromatography (HPLC). As a control, a common extraction method using ethanol was performed to compare the oil extraction efficiency for carnosic acid and carnosol. HPLC analysis confirmed the presence of carnosic acid and carnosol in all three vegetable oil solutions. Compared to the ethanol extraction, a higher level of the carnosic acid was found in the vegetable oil solutions. Among the vegetable oils, high oleic soybean oil contained the most carnosic acid; however, there were similar amounts of carnosol in all three vegetable oil solutions. The extractions' efficacy was tested on soybean oil's (SO) oxidative stability by adding 2% (w/w) of the antioxidant–vegetable oil solution. The results obtained from peroxide value (PV) and p-anisidine value (AnV) analysis documented a significantly lower degree of oxidation in the soybean oil containing the extracted antioxidant solutions, compared to the pure soybean oil.     

浓缩大豆磷脂制取工艺及设备的研究

对水化油脚采用新工艺和新设备制取浓缩大豆磷脂，并对制取浓缩大豆磷脂的影响因素进行分析和优化，得到了制取浓缩大豆磷脂新工艺和最佳工艺参数。     

CONSISTENCY OF COMMERCIAL SOYBEAN LECITHINS

Abstract. This study deals with changes of viscosity in commercial soybean lecithins caused by differences in either the phosphatides concentration or in the oil/oleic acid ratio in the acetone-solubles. Viscosity was determined with a plate and cone viscometer at selected constant rates of shear.
The flow curves obtained showed Newtonian behavior only at comparatively low shear rates. Decrease in viscosity due to addition of oil and/or oleic acid was much more drastic in commercial lecithins containing higher (over 65%) concentrations of phosphatides. Addition to commercial lecithins of liquid soybean oil reduced more pronouncedly the products' viscosity than did addition of oleic acid. Samples of commercial lecithins containing less than 2% water were homogeneous and their viscosity was almost unaffected by the water content.     

微波处理大豆对油脂品质的影响

采用微波对大豆进行加热处理,探讨了微波加热对浸出大豆毛油品质的影响。结果表明,微波处理后水化大豆油中非水化磷脂的含量减少。游离脂肪酸含量低,但其氧化值较高。     

响应面法优化微波提取牡丹籽油的工艺研究

以牡丹籽为原料,优化牡丹籽油的微波提取工艺,采用单因素试验对影响牡丹籽出油率的三个主要影响因素(液料比、微波功率和处理时间)进行考察。以出油率为指标,对三因素进行中心复合设计,并经响应面法优化,分析得到二次多项式回归方程的预测模型,确定微波提取牡丹籽油的最佳工艺条件为：提取溶剂为正己烷、液料比9:1(ml/g)、微波功率825W、提取时间8min。在该工艺条件下,牡丹籽油的出油率为24.52%。GC-MS 分析结果表明牡丹籽油中富含不饱和脂肪酸,其中亚油酸和亚麻酸的含量分别为24.57% 和67.13%。     

大豆胚芽油提取工艺的研究

以大豆胚芽出油率为指标，石油醚为脱脂溶剂，通过单因素和正交试验对大豆胚芽索氏提取工艺进行了研究。结果表明：大豆胚芽制油的最佳提取工艺为：粒度30目，料液比1：13，回流时间5h。在此条件下，大豆胚芽出油率为10．50％。