郑仲沐,曹庸,黄早成,等.不同提取方式对酱油糟油脂品质的影响[J].广东农业科学,2019,(8-9):- |
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不同提取方式对酱油糟油脂品质的影响 |
Effect of Different Extraction Methods on Oil Quality of Soy Sauce Residue |
投稿时间:2019-05-28 修订日期:2019-05-28 |
DOI: |
中文关键词: 酱油糟 油脂 液压压榨法 螺旋压榨法 溶剂浸提萃取法 低温连续相变萃取法 |
英文关键词: soy Sauce Residue grease hydraulic pressing screw pressing solvent extraction low temperature continuous phase change extraction |
基金项目:广东省省科技计划项目(2015B020230008);广东省现代农业产业技术体系创新团队项目(2016LM2151) |
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中文摘要: |
【目的】研究不同提取方式对酱油糟油脂品质的影响。【方法】以酱油糟为原料,分别采用液压压榨法、螺旋压榨法、低温连续相变萃取法以及溶剂浸提萃取法提取其中的油脂,分析酱油糟油脂的色泽气味、水分及其挥发物含量、萃取率、酸价、过氧化值、皂化值和脂肪酸组成。【结果】两种压榨方式获得的酱油糟油脂颜色都呈黑褐色,感官较差。对比其他三种提油方式,低温连续相变萃取法的得率和萃取率最高,分别为31.2±0.6%和97.0±1.7%。其获得的油脂酸价、过氧化值、皂化值为最低,分别为96.4±0.1 mg/g,0.13±0.01 mmol/kg,209.4±0.3 mg/g。 根据GC-MS检测,四种提油方式获得酱油糟油脂的主要脂肪酸组成相同,为棕榈酸、棕榈酸乙酯、硬脂酸、油酸、油酸、油酸乙酯、亚油酸、亚油酸乙酯、亚麻酸。其中亚油酸含量为最高,分别为:52.03%,42.81%,46.94%以及52.82%。相比大豆油,主要脂肪酸组成多了棕榈酸乙酯、油酸乙酯和亚油酸乙酯。【结论】低温连续相变萃取法为一种高效的酱油糟提油方式,四种提油方式获得的酱油糟油脂都出现不同程度的酸败,均已酸败变质,不宜用于食用。 |
英文摘要: |
【Objective】To study the effect of different extraction methods on the quality of soy sauce lees oil. [【Method】Oil and fat from soy sauce lees were extracted by hydraulic pressing, screw pressing, low temperature continuous phase change extraction and solvent extraction, respectively. The color, odor, moisture and volatile content, extraction rate, acid value, peroxide value, saponification value and fatty acid composition of soy sauce lees were analyzed.【Result】The color of soy sauce lees oil obtained by two pressing methods is black, and the sensory organs are poor. Compared with the other three oil extraction methods, the yield and extraction rate of low temperature continuous phase change extraction method were the highest, which were 31.2±0.6% and 97.0±1.7% respectively. The acid value, peroxide value and saponification value of the oil obtained were the lowest, 96.4±0.1 mg/g,0.13±0.01 mmol/kg and 209.4±0.3 mg/g, respectively. According to GC-MS detection, the main fatty acid composition of soy sauce lees oil obtained by four extraction methods is the same, which is palmitic acid, ethyl palmitate, stearic acid, oleic acid, oleic acid, ethyl oleate, linoleic acid, ethyl linoleate and linolenic acid. The linoleic acid content was the highest, 52.03%, 42.81%, 46.94% and 52.82% respectively. Compared with soybean oil, the main fatty acids are ethyl palmitate, ethyl oleate and ethyl linoleate.【Conclusion】The soy sauce lees oil obtained by the four oil extraction methods showed different degrees of rancidity, and all of them were rancid and deteriorated. They were not suitable for edible use, and could be used to prepare biodiesel or feed after treatment, as well as to extract fatty acids from raw materials. |
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