摘要
对黑莓籽油的脱色工艺进行了研究,同时对黑莓籽油中脂肪酸的组成进行了GC/MS分析。结果表明:黑莓籽油的适宜脱色工艺条件为活性白土用量9%、脱色温度70℃、脱色时间15min;此条件下脱色,黑莓籽油色度降为R0.8、Y10.0;黑莓籽油主要含有硬脂酸、软脂酸、油酸、亚油酸和亚麻酸5种脂肪酸;其中以不饱和脂肪酸为主,相对含量约为85%;优化得到的脱色方法对黑莓籽油脂肪酸的组成和相对含量影响很小。
The decoloration technics of blackberry seed oil was studied.It was found that the best condition is as follows;the use of floridin was at 9%,decoloration temperature was at 70℃and decoloration time was 15 minute. Under these conditions,the color of blackberry seed oil decreased to RO.8,Y10.0.GC/MS analysis of the fatty acid in blackberry seed oil shows that the major fatty acids were palmic acid,stearic acid,oleic acid,linoleic acid and gamma-linolenic acid,within which unsaturated fatty acid contents about 85%.The optimized decoloration technics had little effect on the component and content of fatty acid from blackberry seed oil.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第11期105-107,共3页
Food and Fermentation Industries
基金
江苏省产学研联合创新资金计划(BY2010127)
连云港市农业攻关计划(CN0905)
关键词
黑莓籽油
脱色
脂肪酸
GC/MS
blackberry seed oil
decoloration
fatty acid
GC/MS
