Position: Home > Articles > Optimized Refining and Fatty Acid Composition of Akebia trifoliata var.australis Seed Oil
FOOD SCIENCE
2013,34
(22)
54-58
白木通籽油的精炼工艺优化及脂肪酸组成分析
作 者：
赵士强;朱雪梅;熊华;白春清
单 位：
南昌大学食品科学与技术国家重点实验室
关键词：
白木通籽油;精炼工艺;感官评价;脂肪酸组成
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%。
译 名：
Optimized Refining and Fatty Acid Composition of Akebia trifoliata var.australis Seed Oil
作 者：
ZHAO Shi-qiang;ZHU Xue-mei;XIONG Hua;BAI Chun-qing;State Key Laboratory of Food Science and Technology,Nanchang University;
关键词：
Akebia trifoliata var.australis seed oil;;refining process;;sensory quality analysis;;fatty acid composition
摘 要：
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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