香菜油脂复合加工工艺的可行性研究

V.S. Kalyna, M.V. Lutsenko, M.M. Kharytonov
{"title":"香菜油脂复合加工工艺的可行性研究","authors":"V.S. Kalyna,&nbsp;M.V. Lutsenko,&nbsp;M.M. Kharytonov","doi":"10.1016/j.aasci.2017.10.002","DOIUrl":null,"url":null,"abstract":"<div><p>Organoleptic, physico-chemical and spectro-photometric properties for unrefined and refined fatty coriander oil are determined in the present study. Physiologically active substances (unsaturated fatty acids, betacarotenes, phospholipids and chlorophylls) were identified. Fatty acid and acylglycerol content in the whole fractions (liquid and semi-solid) was determined. Characterization and comparison of properties of refined oil obtained with different techniques was performed. Developed scientifically justified method of FCO refining extraction with 96% ethyl alcohol allows decreasing the content of FFA from 8,5% to 0,2%.</p><p>It was indicated that extraction refining of FCO with ethyl alcohol as extraction agent provides elimination of FFA and do not interfere the content of natural chlorophyll in the refined oil. Application of new proposed technology provided generation of two products – “Coriander petrozelin” and coriander salad dressing oil. Technological properties of obtained products were defined. As obtained data indicates, content of SOO* acylglycerols in separated semi-solid fraction was 5.58 times higher than content of SLO* acylglycerols.</p><p>In accordance with obtained results equipment and technological scheme of complex FCO processing, comprising refining and fractional crystallization as the main stages of the process.</p></div>","PeriodicalId":100092,"journal":{"name":"Annals of Agrarian Science","volume":"16 2","pages":"Pages 95-100"},"PeriodicalIF":0.0000,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.aasci.2017.10.002","citationCount":"2","resultStr":"{\"title\":\"Feasibilty study of the technology of fatty coriander oil complex processing\",\"authors\":\"V.S. Kalyna,&nbsp;M.V. Lutsenko,&nbsp;M.M. Kharytonov\",\"doi\":\"10.1016/j.aasci.2017.10.002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Organoleptic, physico-chemical and spectro-photometric properties for unrefined and refined fatty coriander oil are determined in the present study. Physiologically active substances (unsaturated fatty acids, betacarotenes, phospholipids and chlorophylls) were identified. Fatty acid and acylglycerol content in the whole fractions (liquid and semi-solid) was determined. Characterization and comparison of properties of refined oil obtained with different techniques was performed. Developed scientifically justified method of FCO refining extraction with 96% ethyl alcohol allows decreasing the content of FFA from 8,5% to 0,2%.</p><p>It was indicated that extraction refining of FCO with ethyl alcohol as extraction agent provides elimination of FFA and do not interfere the content of natural chlorophyll in the refined oil. Application of new proposed technology provided generation of two products – “Coriander petrozelin” and coriander salad dressing oil. Technological properties of obtained products were defined. As obtained data indicates, content of SOO* acylglycerols in separated semi-solid fraction was 5.58 times higher than content of SLO* acylglycerols.</p><p>In accordance with obtained results equipment and technological scheme of complex FCO processing, comprising refining and fractional crystallization as the main stages of the process.</p></div>\",\"PeriodicalId\":100092,\"journal\":{\"name\":\"Annals of Agrarian Science\",\"volume\":\"16 2\",\"pages\":\"Pages 95-100\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.aasci.2017.10.002\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Annals of Agrarian Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1512188717300702\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annals of Agrarian Science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1512188717300702","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2

摘要

本研究测定了未精制和精制香菜油的感官、理化和分光光度性质。鉴定出生理活性物质(不饱和脂肪酸、β胡萝卜素、磷脂和叶绿素)。测定了全馏分(液体和半固体)中脂肪酸和酰基甘油的含量。对不同工艺制得的成品油进行了表征和性能比较。开发出科学合理的FCO精制提取方法,96%乙醇可使FFA含量从8.5%降至0.2%。结果表明,以乙醇为萃取剂提取精制鱼油,可去除鱼油中游离脂肪酸,且不影响成品油中天然叶绿素的含量。新技术的应用提供了一代“香菜油”和香菜沙拉酱油两种产品。确定了所得产品的工艺性能。所得数据表明,分离半固体馏分中SOO*酰基甘油的含量是SLO*酰基甘油含量的5.58倍。根据所得结果,设计了以精馏和分级结晶为主要工艺阶段的FCO复合加工设备和工艺方案。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Feasibilty study of the technology of fatty coriander oil complex processing

Organoleptic, physico-chemical and spectro-photometric properties for unrefined and refined fatty coriander oil are determined in the present study. Physiologically active substances (unsaturated fatty acids, betacarotenes, phospholipids and chlorophylls) were identified. Fatty acid and acylglycerol content in the whole fractions (liquid and semi-solid) was determined. Characterization and comparison of properties of refined oil obtained with different techniques was performed. Developed scientifically justified method of FCO refining extraction with 96% ethyl alcohol allows decreasing the content of FFA from 8,5% to 0,2%.

It was indicated that extraction refining of FCO with ethyl alcohol as extraction agent provides elimination of FFA and do not interfere the content of natural chlorophyll in the refined oil. Application of new proposed technology provided generation of two products – “Coriander petrozelin” and coriander salad dressing oil. Technological properties of obtained products were defined. As obtained data indicates, content of SOO* acylglycerols in separated semi-solid fraction was 5.58 times higher than content of SLO* acylglycerols.

In accordance with obtained results equipment and technological scheme of complex FCO processing, comprising refining and fractional crystallization as the main stages of the process.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信