FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 54-58.
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ZHAO Shi-qiang，ZHU Xue-mei，XIONG Hua，BAI Chun-qing
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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.
CLC Number:
TS 224.6 R 155.58
ZHAO Shi-qiang，ZHU Xue-mei，XIONG Hua，BAI Chun-qing. Optimized Refining and Fatty Acid Composition of Akebia trifoliata var. australis Seed Oil[J]. FOOD SCIENCE, 2013, 34(22): 54-58.
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