Progress in the processing technology of silkworm pupal oil

Authors

SHI Wei, College of Food Science and Technology of Huazhong Agricultural University, Wuhan, Hubei 430070, China
LIAO Sentai, The Sericulture Farm & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China
ZOU Yuxiao, The Sericulture Farm & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China
WANG Weifei, The Sericulture Farm & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China
LI Erna, The Sericulture Farm & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China

Abstract

Summarizes the research progress in the extraction, refining, and anti-oxidation of silkworm pupal oil in China and abroad in recent years. Regarding with the technical problems that restrict the development of industry, such as deacidification，deodorization and so on, this paper presents the key research directions in the future in this field. Based on the existing research, analyze the lipid composition characteristics of silkworm pupal oil, develop special extraction and refining technology for silkworm pupal oil in the future, especially enzymatic deacidification and low-temperature deodoriza-tion technology; study the anti-oxidation technology which is suitable for silkworm pupal oil, develop a silkworm pupal oil products with better oxidation stability.

Publication Date

10-28-2018

First Page

202

Last Page

205,211

DOI

10.13652/j.issn.1003-5788.2018.10.040

Recommended Citation

Wei, SHI; Sentai, LIAO; Yuxiao, ZOU; Weifei, WANG; and Erna, LI (2018) "Progress in the processing technology of silkworm pupal oil," Food and Machinery: Vol. 34: Iss. 10, Article 40.
DOI: 10.13652/j.issn.1003-5788.2018.10.040
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/40

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