马油精炼工艺优选及抑菌性的研究

利用蒸汽熔炼法提取马油毛油,对其液体油和固体脂进行理化性质分析和脂肪酸分析。对马油进行抑菌实验和精炼实验,并确定了精炼的最佳工艺参数。实验结果表明,马油毛油精炼的最佳工艺参数为:超量碱量为0.20%,碱液浓度12%,碱炼初温70℃,水化加水量30%,脱色用白土用量5%。精炼后马油的各项指标均符合GB/T1684-2006《化妆品检验规则》化妆品基础油(葡萄籽油)的国家标准。马油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、青霉菌、黑曲霉、变形杆菌、酵母菌的抑菌作用不显著,但对白色念珠菌的抑菌作用显著,其最小抑菌浓度(MIC)为11mg/mL。

Study on process optimizing of refining process and antibacterial effect of horse oil

Horse oil was obtained by the use of steam melting method.The physical and chemical properties of liquid horse oil and solid fat were analyzed.The fatty acid were studied.Antibacterial experiment of liquid horse oil was carried out.The optimal refining technology condition of horse oil was determined through horse oil refining.The results showed that the optimum conditions of refining process was as following:alkali quantity to oil was 0.20%,the alkali concentration was 12%,the initial temperature was 70℃,water addition was 30%,and decoloring amount of white clay was 5%.The physicochemical properties of the resulting refined oil were in line with the requirements of the national standard GB/T1684-2006.There were no significant differences for the horse to Staphylococcus aureus,Escherichia coli,Bacillus subtilis,Penicillium,Aspergillus,Proteus,and Yeast Bacteriostasis.The bacteriostasis of horse oil was the best on Candida albicans,and the minimum inhibitory concentration(MIC)of horse oil to Candida albicans was 11mg/mL.