沙棘油的特性及其制油工艺的研究

本文对沙棘油的理化指标及特性进行了较详尽的说明。叙述了我们针对沙棘油的这一特性而专门研制的沙棘油生产专用线的特点。结果表明,此新工艺具有工艺路线短,投资少,油中残溶低及出油率高等特点,其完全满足了最大限度地保留沙棘油中生理活性成份的要求。     

超临界CO2浸出米糠油

阐述了超临界CO_2浸出米糠油的特点,比较了用己烷,超临界CO_2,超临界CO_2/助溶剂浸出米糠油及米糠油中的甾醇成分。     

食用油脂物理精炼和化学精炼诸多因素的比较

目前,在我国具有一定规模的禽用油脂精炼工厂（车间）中,以物理精炼或化学精炼的方法加工着不同品种的植物油脂,或以此两种不同的方法加工着同一品种的油脂。这两种方法的优缺点已成为多年来争议的焦点之一。列举了物理精炼和化学精炼中的许多因素,并加以对照、比较,以期对它们有更好的了解。     

六种植物对油脂的抗氧化性能初探

研究了八角、丹参、肉桂、茉莉花、栀子和知母六种植物的抗氧化活性 ,以过氧化值为指标证明了这六种植物的乙酸乙酯提取物对花生油均具有一定的抗氧化作用     

新型纺纱锭子下轴承系统的研究

传统的锥点形下轴承锭子不适应锭速的进一步提高,为此,新一代高速锭子改进了下轴承结构,新型轴承由径向轴承和轴向轴承两部分组成。指出了锥菜锭子下轴承所存在的缺陷,分析了新型油膜滑动下轴承的特点,并进行了对比试验,分析结果表明,新型下轴承具有很好的动态性能,是高速锭子的一个发展方向。     

Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

Physico-chemical properties of fried rice crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in comparison to the control without fish powder. The deep fried rice crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. The color parameter, L^∗ of fried rice crackers decreased with increase in fish powder content. In contrast, a^∗ and b^∗ values increased with increase in fish powder content. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. The oil uptake in fried rice crackers increased with increase in frying time but decreased with increase in frying temperature. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, and the expansion ratio decreased. The optimum conditions resulting in desirable physico-chemical properties and minimum oil uptake were rice crackers with fish powder content of 9 g/100 g, fried at a temperature of 220 °C for 60 s.     

一种高利用价值油料作物-亚麻荠的研究进展

本文在对亚麻荠的栽培和育种现状进行阐述的基础上,重点概括了其种子中两种主要化学成分油脂和蛋白,具体包括油脂含量和脂肪酸组成、脂质活性成分及降血脂作用、油脂在生物能源上的应用,蛋白含量和氨基酸组成、蛋白饼粕加工利用等方面的研究现状。分析了约束亚麻荠发展的因素,并提出了相应的建议。     

Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake

The antioxidant activities of crude methanolic extract (CME) and its fractions using ethyl acetate (EAF), hexane (HF) and water (WF) of black cumin seedcake were investigated. DPPH radical scavenging activity, β-carotene–linoleate bleaching, and inhibition of corn oil oxidation were used to evaluate the antioxidant capacity. The total phenolics were found to be 78.8, 27.8, 32.1 and 12.1 mg gallic acid equivalents (GAE)/g in EAF, CME, WF and HF, respectively. The CME and EAF exhibited the highest DPPH followed by WF and HF. The extract/fractions showed high effect on reducing the oxidation of β-carotene. The effect of extract/fractions on the oxidative stability of corn oil at 70 °C was tested in the dark and compared with butylated hydroxyanisole (BHA). The oil peroxide and anisidine values were generally lower with addition of PRFs in comparison to a control. The predominant phenolic compounds identified by HPLC–DAD in CME and WF of black cumin seedcake were hydroxybenzoic, syringic and p-cumaric acids.     

Enhancement of grape seed oil extraction using a cell wall degrading enzyme cocktail

The application of an enzymatic pre-treatment to increase the yield of grape seed oil extraction was studied. Experiments were carried out to measure the effects that reaction time, temperature, pH, particle size and enzyme concentration have upon the enzymatic activity.     

Sub-critical water treatment of rice bran to produce valuable materials

The target of this study is application of sub-critical water as a green solvent for hydrolysis of rice bran and extraction of its oil in order to obtain value-added materials. Experiments were carried out at temperatures ranging from 100 to 360 °C with 5 min residence time in a batch reactor. Four phases were isolated after reaction: hexane-soluble, acetone-soluble, water-soluble, and solid residue phases. Rice bran oil was successfully and efficiently obtained by sub-critical water extraction. Significant increases of total organic carbon (TOC) and total nitrogen (TN) in the water phase were also observed, because polysaccharides and proteins (generally bio-macro polymers) in rice bran were hydrolysed by sub-critical water. The highest yields of TOC and TN were 140 and 13 mg/g dry matter, respectively. As a result, varieties of compounds, such as amino acids, organic acids, and water-soluble saccharides, were identified in the water phase. In particular, significant amounts of water-soluble sugars (maximum yield of total sugars was nearly 190 mg/g dry matter) proved that sub-critical water was a promising medium for dissolution of biomass in water. Acetone-soluble contents were attributed to tar, carbonized biomass, and in general, water- and hexane-insoluble compounds. Solid residue consisted of mainly un-reacted rice bran and insoluble inorganic compounds.