粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2014年
4期
22-25
,共4页
茶油%油酸%亚油酸%尿素包合%正交试验
茶油%油痠%亞油痠%尿素包閤%正交試驗
다유%유산%아유산%뇨소포합%정교시험
camellia oil%oleic acid%linoleic acid%urea adduction fractionation%orthogonal experiment
应用尿素包合法对茶油中的油酸、亚油酸进行纯化。通过阶梯式降温，使饱和脂肪酸乙酯、油酸乙酯、亚油酸乙酯依次分开。考察了第一阶段结晶温度、第二阶段结晶温度和尿素用量对油酸得率的影响。得到最佳工艺为：第一阶段结晶温度为5℃，第二阶段结晶温度为-10℃、尿素用量为1∶1。此时，油酸和亚油酸的得率分别为86．19％和82．17％。结果表明，第一阶段结晶温度是影响纯化效果的主要因素。实现了对油酸、亚油酸的分离纯化，为茶油在食品及医药中的应用奠定了良好的基础。
應用尿素包閤法對茶油中的油痠、亞油痠進行純化。通過階梯式降溫，使飽和脂肪痠乙酯、油痠乙酯、亞油痠乙酯依次分開。攷察瞭第一階段結晶溫度、第二階段結晶溫度和尿素用量對油痠得率的影響。得到最佳工藝為：第一階段結晶溫度為5℃，第二階段結晶溫度為-10℃、尿素用量為1∶1。此時，油痠和亞油痠的得率分彆為86．19％和82．17％。結果錶明，第一階段結晶溫度是影響純化效果的主要因素。實現瞭對油痠、亞油痠的分離純化，為茶油在食品及醫藥中的應用奠定瞭良好的基礎。
응용뇨소포합법대다유중적유산、아유산진행순화。통과계제식강온，사포화지방산을지、유산을지、아유산을지의차분개。고찰료제일계단결정온도、제이계단결정온도화뇨소용량대유산득솔적영향。득도최가공예위：제일계단결정온도위5℃，제이계단결정온도위-10℃、뇨소용량위1∶1。차시，유산화아유산적득솔분별위86．19％화82．17％。결과표명，제일계단결정온도시영향순화효과적주요인소。실현료대유산、아유산적분리순화，위다유재식품급의약중적응용전정료량호적기출。
The method of urea adduction fractionation was used to purify the oleic acid and linoleic acid in camellia oil.Saturated fatty acid ethyl esters,ethyl oleate and ethyl linoleate were separated by stepwise cooling.The effect of crystallization temperature in the first and the second stage and urea amount on the oleic acid yield was reviewed.The optimal technical parameter were the first stage crystallization tempera-ture was 5 ℃,and the second one was -10 ℃,the urea amount was 1∶1.The yield of oleic acid was 86.19% and linoleic acid 82.17%.The result showed that the first stage crystallization temperature was the main factor to affect purification.The separation and purification of oleic acid and linoleic acid were re-alized,which settled a good foundation for the application of camellia oil in the food and pharmaceuticals.
