摘要
以柱层析法过滤后的牛脂为油相,采用超临界CO_2萃取技术提取菜籽粕表面活性物质,通过差示扫描量热法确定牛脂乳液保存温度,再采用粒子大小变化和动力学方法对牛脂乳液进行稳定性研究并对菜籽粕在乳液中的氧化特性进行评价。结果表明：菜籽粕提取物乳化活性为1.53,在牛脂乳液中菜籽粕提取物适宜添加范围为0.4%~0.5%;添加了菜籽粕表面活性物质的牛脂乳液30d的过氧化值变化为2.06~8.12mEq/L乳液。
Rapeseed meal surfactant was extracted by supercritical carbon dioxide extraction technique, using beef tallow as oil phase after filtration by column chromatography; the storage temperature of beef tallow was determined by differential scanning calorimetry; the stability of beef tallow emulsion was studied by observing drop size change and kinetic method; the oxidation properties of rapeseed meal in the e- mulsion were evaluated. The results showed that emulsifying activity of rapeseed supercritical carbon dioxide extract was 1.53; the reasonable addition range of rapeseed meal extract to beef tallow emulsion was 0.4-0. 5%; lipid peroxides value of beef tallow emulsion added rapeseed meal extract was 2. 06- 8.12 mEq/L emulsion at 30 days.
出处
《延边大学农学学报》
2016年第1期75-80,共6页
Agricultural Science Journal of Yanbian University
基金
吉林省教育厅项目(吉教科合字[2014]第5号)
关键词
菜籽粕
提取物
牛脂
乳液
稳定性
rapeseed meal
extract
beef tallow
emulsion
stability
