Abstract
Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%.
Publication Date
8-28-2016
First Page
140
Last Page
142
DOI
10.13652/j.issn.1003-5788.2016.08.034
Recommended Citation
Miao, MIAO; Xiali, WANG; Yuchun, LI; Cuiping, YI; Xiulan, SHI; and Ruixing, LIU
(2016)
"Moderate refine and oxidative stability of cold-pressed Carya hunanensis Cheng et R. H. Chang oil,"
Food and Machinery: Vol. 32:
Iss.
8, Article 34.
DOI: 10.13652/j.issn.1003-5788.2016.08.034
Available at:
https://www.ifoodmm.cn/journal/vol32/iss8/34
References
[1] 樊卫国, 安华明, 龙令炉, 等. 野生湖南山核桃的营养成分研究[J]. 中国野生植物资源杂志, 2007(5): 64-65.
[2] 张鹏, 钟海雁, 姚小华, 等. 四种山核桃种仁含油率及脂肪酸组成比较分析[J]. 江西农业大学学报, 2012(3): 499-504.
[3] 沈建福, 肖仁显, 陈中海. 冷榨山核桃油的理化性质及氧化稳定性研究[J]. 中国粮油学报, 2012, 27(4): 64-67.
[4] 周明亮, 王鸿飞, 贺一君. 山核桃油的超临界萃取工艺及其特性研究[J]. 食品科学, 2008, 29(2): 167-171.
[5] 王顺民, 郑丹, 汤斌, 等. 山核桃油提取工艺的研究[J]. 中国林副特产, 2008(5): 8-10.
[6] 徐效圣, 潘俨, 傅力, 等. 响应面法优化水酶法提取核桃油的工艺条件[J]. 食品与机械, 2010, 26(2): 92-96.
[7] PRADOA A C P, MANIONB B A, SEETHARAMANB K, et al. Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch][J]. Industrial Crops and Products, 2013(45): 64-73.
[8] VILLARREAL-LOZOYA J E, LOMBARDINI L, CISNEROS-ZEVALLOS L. Phytochemical consituents and antioxidant capaeity of different pecan [Carya illinoinensis (Wangenh.) K. koch] cultivars[J]. Food Chemistry, 2007, 102(4): 1 241-1 249.
[9] 吴晓霞, 李建科, 张研宇. 蚕蛹油超声波辅助萃取及其抗化稳定性[J]. 中国农业科学, 2010, 43(8): 1 677-1 687.
[10] CZERNICHOW S, THOMAS D, BRUCKERT E. n-6 fatty acid and cardiovascular health: a review of the evidence for dietary intake recommendations[J]. British Journal of Nutrition, 2010(104): 788-796.
[11] WATANABE N, YASUHIDE O T A, YASUJI M. Isolation and identification of alkaline lipase producing microorganisms, cultural conditions and some properties of crude enzymes[J]．Agri. Biol. Chem., 1997, 41(8): 1 353-1 358.
[12] 陆浩, 杨会芳, 毕艳兰. 山核桃油的理化性质及脂肪酸组成分析[J]. 中国油脂, 2010, 35(5): 73-76.
[13] AMMAR C, KHALED S, SADOK B. Kernel fatty acid and triacyl-glycerol composition for three almond cultivars during maturation[J]. Journal of the American Oil Chemists Society, 2006, 10(81): 901-905.