effects of phosphoric acid on physico- chemical parameters of soyabean oil

The Internet Journal of Nutrition and Wellness Pub Date : 2008-12-31 DOI:10.5580/1c61

A. Abitogun, A. Jide, J. O. Arawande, O. J. Alademeyin, A. C. Omosheyin

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引用次数: 7

Abstract

The soybean seeds used for this work were obtained from Gboko in Benue State of Nigeria. The beans were prepared for use by shaker screening, cracking, bin conditioning and flaking. By solvent extraction using hexane, a dark coloured crude oil was obtained.The oil was further treated with 2-3% water and 0.05% phosphoric acid to obtain the degummed oil. Both oil samples were investigated for their physico-chemical parameters such as , melting point, specific gravity, refractive index, colour, flash, smoke, fire, soft and turbidity points the values were; -14.00±1.2C, 0.918±0.006, 1.472±0.010, 35.00±0.00, 342.00±2.12C 228.00±1.95C, 344.00±1.65C, 40.00±1.30Cand 10.00±0.55JTU respectively. Others include, free fatty acid 1.36±0.08%, saponification value 199.63±1.81mg KOH/goil , acid value 2.72±0.17 mg KOH/goil, peroxide value 21.38±1.61meq/peroxide/kg, iodine value 119.21±0.40WIJ and yield 21.00±0.20% for crude soy bean oil. While degummed oil sample were determined, the parameters and values includes; melting point -16.00±1.00C specific gravity 0.917±1.00, Refractive index 1.473±0.003, colour 26.00±0.00units, Free fatty acid 1.08± 1.10%, Saponification value 198.40 ± 1.99 (mg KOH/g oil), Peroxide value 18.14± 2.28 (meq/peroxide/kg), Iodine value 122.04± 4.15 (WIJS) Acid value 2.10 ± 0.20%. The qualitative determination of the fatty acid composition was carried out by methylation and application of gas chromatography. The fatty acid detected includes myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic and traces of arachidic and eicosienic acids, the values were 0.016%, 7.269%,0.014%,2.635%, 21.166%, 39.900%, 6.767%, 0.010%, 0.0000988% respectively for crud soybean oil. Myristic acid 0.018%, palmitic 9.161%, palmitoleic 0.014%, stearic 3.034%, oleic 22.952%, linoleic 47.981%, linolenic 6.284%, arachidic 0.061% and eicosienic 0.0001% for degummed soybean oil. . The result indicated among others, the oil contain high degree

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磷酸对大豆油理化参数的影响

用于这项工作的大豆种子来自尼日利亚贝努埃州的Gboko。经振动筛分、裂解、仓内调理、剥落等工序制备。用己烷溶剂萃取，得到颜色较深的原油。再用2-3%的水和0.05%的磷酸处理得到脱胶油。研究了两种油样的理化参数，如熔点、比重、折射率、颜色、闪光点、烟点、火点、软点和浊点的值;分别为-14.00±1.2C、0.918±0.006、1.472±0.010、35.00±0.00、342.00±2.12C、228.00±1.95C、344.00±1.65C、40.00±1.30 c和10.00±0.55JTU。粗豆油游离脂肪酸1.36±0.08%，皂化值199.63±1.81mg KOH/goil，酸值2.72±0.17 mg KOH/goil，过氧化值21.38±1.61meq/peroxide/kg，碘值119.21±0.40WIJ，得率21.00±0.20%。测定脱胶油样时，参数和值包括;熔点-16.00±1.00℃比重0.917±1.00，折射率1.473±0.003，显色26.00±0.00units，游离脂肪酸1.08±1.10%，皂化值198.40±1.99 (mg KOH/g oil)，过氧化值18.14±2.28 (meq/ Peroxide /kg)，碘值122.04±4.15 (WIJS)酸值2.10±0.20%。采用甲基化和气相色谱法对脂肪酸组成进行定性分析。检测到的脂肪酸包括肉豆油酸、棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸、亚麻酸和微量花生酸和二十烷酸，分别为0.016%、7.269%、0.014%、2.635%、21.166%、39.900%、6.76.7%、0.010%、0.0000988%。豆油中豆蔻酸0.018%，棕榈酸9.161%，棕榈油酸0.014%，硬脂酸3.034%，油酸22.952%，亚油酸47.981%，亚麻酸6.284%，花生酸0.061%，二烯酸0.0001%。结果表明，该油的含油量较高

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The Internet Journal of Nutrition and Wellness

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