Purification of Ethyl Linoleate from Foxtail Millet (Setaria italica) Bran Oil via Urea Complexation and Molecular Distillation.

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2021-08-19 DOI:10.3390/foods10081925
Xiaoli Huang, Yuehan Zhao, Zhaohua Hou
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引用次数: 7

Abstract

Foxtail millet (Setaria italica) bran oil is rich in linoleic acid, which accounts for more than 60% of its lipids. Ethyl linoleate (ELA) is a commercially valuable compound with many positive health effects. Here, we optimized two ELA processing steps, urea complexation (UC) and molecular distillation (MD), using single-factor and response surface analyses. We aimed to obtain a highly concentrated ELA at levels that are permitted by current regulations. We identified the optimal conditions as follows: 95% ethanol-to-urea ratio = 15:1 (w/w), urea-to-fatty acid ratio = 2.5:1 (w/w), crystallization time = 15 h, and crystallization temperature = -6 °C. Under these optimal UC conditions, ELA concentration reached 45.06%. The optimal MD purification conditions were established as follows: distillation temperature = 145 °C and vacuum pressure = 1.0-5.0 × 10-2 mbar. Under these conditions, ELA purity increased to 60.45%. Together, UC and MD were effective in improving the total concentration of ELA in the final product. This work shows the best conditions for separating and purifying ELA from foxtail millet bran oil by UC and MD.

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尿素络合-分子蒸馏法纯化谷子麸皮油中的亚油酸乙酯。
谷子(Setaria italica)麸皮油含有丰富的亚油酸,占其脂质的60%以上。亚油酸乙酯(ELA)是一种具有商业价值的化合物,具有许多积极的健康作用。通过单因素分析和响应面分析,优化了脲络合(UC)和分子蒸馏(MD)这两个ELA处理步骤。我们的目标是在现行法规允许的水平上获得高度集中的ELA。我们确定了最佳工艺条件为:95%乙醇与尿素比为15:1 (w/w),尿素与脂肪酸比为2.5:1 (w/w),结晶时间为15 h,结晶温度为-6℃。在此最佳UC条件下,ELA浓度达到45.06%。确定了MD的最佳提纯条件:蒸馏温度为145℃,真空压力为1.0 ~ 5.0 × 10-2 mbar。在此条件下,ELA纯度提高到60.45%。UC和MD共同有效地提高了终产物中ELA的总浓度。研究了用UC和MD从谷糠油中分离纯化ELA的最佳条件。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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