食品科学 ›› 2013, Vol. 34 ›› Issue (22): 54-58.

• 工艺技术 • 上一篇    下一篇

白木通籽油的精炼工艺优化及脂肪酸组成分析

赵士强,朱雪梅,熊 华,白春清   

  1. 南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047
  • 收稿日期:2013-06-24 修回日期:2013-10-28 出版日期:2013-11-25 发布日期:2013-12-05
  • 通讯作者: 熊华 E-mail:huaxiong100@yahoo.com.cn
  • 基金资助:

    江西新品白木通果营养评价及系列产品开发研究;生育酚在油脂中抗氧化规律及其动力学模型的研究;江西省重大招标项目-茶油绿色高效加工及质量安全技术研究与示范

Optimized Refining and Fatty Acid Composition of Akebia trifoliata var. australis Seed Oil

ZHAO Shi-qiang,ZHU Xue-mei,XIONG Hua,BAI Chun-qing   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Received:2013-06-24 Revised:2013-10-28 Online:2013-11-25 Published:2013-12-05

摘要:

以压榨法得到的白木通籽毛油为原料,通过水化脱胶、碱炼脱酸、吸附脱色和气提脱臭实验,确定精炼工艺操作参数,制备得到精炼白木通籽油。其最佳精炼工艺为:水化脱胶时加水量为油质量的3%,在60℃条件下脱胶35min,搅拌速度要先快后慢;脱酸时最佳碱液浓度为16°Bé;脱色最佳条件是添加3.5%白土,在70℃条件下脱色40min。对白木通籽毛油及其精炼油进行感官评价,发现精炼油无苦涩味。对各精炼阶段的白木通籽油进行脂肪酸组成分析,发现精炼程度对脂肪酸组分影响不显著。白木通籽油富含油酸和亚油酸,其含量分别为44.07%~45.44%和29.75%~30.86%。

关键词: 白木通籽油, 精炼工艺, 感官评价, 脂肪酸组成

Abstract:

The crude seed oil of Akebia trifoliata var. australis obtained by mechanical pressing was degummed by
hydration, deacidified by alkaline treatment, decolorized with adsorbent and deodorized in this study. After optimization
of the process parameters, refined seed oil was obtained. The optimal refining conditions were determined as degumming
at 60 ℃ for 35 min with rapid and then slow stirring after the addition of 3% of water, deacidification at an alkalinity of 16° Bé,
and decolorization at 70 ℃ for 40 min after the addition of 3.5% of white clay (m/m). Sensory evaluation of the crude and
refined seed oils indicated no bitter taste in the refined oil. There was no significant difference in fatty acid composition
among samples collected from the various procedures in the refining process. The seed oil of Akebia trifoliata var. australis
was rich in oleic and linoleic acid with amounts in the range of 44.07%–45.44% and 29.75%–30.86%, respectively.

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