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枙子油的制取工艺及品质分析

OIL-MAKING TECHNIQUE AND QUALITY ANALYSIS OF GARDNIA JASMINOIDES

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【作者】 叶凤娟牛德敏

【Author】 Yie Fengjuan (Oil-fat Engineering Department)Niu Demin (Feed Science Department)

【机构】 武汉粮食工业学院油脂工程系武汉粮食工业学院饲料科学系

【摘要】 栀子花于经用6号溶剂油在溶剂比1:1,温度50℃,浸泡120分钟条件下,粕中残油可降至3%左右。所提取的桅子油不饱和脂肪酸含量高达70%以上,其中亚油酸含量为50%左右,且提油后的栀子粕仍不失为提取天然蓝色素的好原料。

【Abstract】 On condition that the gardnia jasminoides seed dissolves in the No 6 solvent oil and the seed-solventt ratio is 1 : 1, the extracting temperature is 50℃ and the extracting time 120 minutes,the residual oil content of the meal could reduce to about 3%. The unsaturated fatty acid content of the extracted gardnia jasminoides oil is as hign as 70% , in which the linolic acid content reaches about 50%. And the used gardnia jasminoides ellis meal is also excellent materials for extracting natural blue pigment.

  • 【文献出处】 武汉粮食工业学院学报 ,Journal of Wuhan Food Industry College , 编辑部邮箱 ,1993年01期
  • 【被引频次】7
  • 【下载频次】54
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