酸枣仁保健食用油的开发研究

[目的]研究开发一种可食用的酸枣仁保健油。[方法]采用二氧化碳超临界萃取技术萃取酸枣仁油,然后通过分子蒸馏技术降低酸枣仁油的酸价与过氧化值,利用活性炭和白土的吸附特性进行脱色脱味处理。[结果]试验得到一种淡黄色澄清、味道浅的酸枣仁油,测得其酸价为2.03 mg/g,过氧化值为4 mmol/kg;气相色谱分析检测结果得出:棕榈酸含量5.00%,硬脂酸含量2.00%,油酸含量40.46%,亚油酸含量47.72%,亚麻酸含量0.39%。[结论]所得到的酸枣仁油基本上符合国家植物食用油卫生标准,可作为食用油使用,但其药理性质还需进一步研究。

迷迭香抗氧化活性成分的稳定性研究

[目的]探讨光照、空气对迷迭香提取物抗氧化活性成分鼠尾草酸和鼠尾草酚稳定性的影响。[方法]同一批次迷迭香提取物分别采用避光包装、真空包装、避光真空包装及普通包装,室温放置1年,HPLC法测定2种成分在不同阶段的含量。[结果]1年内鼠尾草酸和鼠尾草酚2种成分含量在避光真空包装条件下变化最小,在普通包装条件下变化最大。[结论]光照和空气是影响迷迭香抗氧化活性成分稳定性的重要因素,采用避光真空包装能显著延长迷迭香抗氧剂的保质期,为生产包装提供一定的科学依据。

厚朴提取物的稳定性研究

[目的]考察厚朴酚、和厚朴酚在不同溶剂中的稳定性。[方法]以溶液颜色、澄清度及有效成分含量为考察指标,采用高效液相色谱法测定厚朴提取物中厚朴酚、和厚朴酚的含量,考察厚朴提取物在增溶剂水溶液、甘油、丙二醇、1,3-丁二醇、无水乙醇、甲醇、50%乙醇、95%乙醇8种溶剂中的稳定性。[结果]厚朴提取物在1,3-丁二醇中最为稳定,试验前后溶液颜色、澄清度及有效成分含量无显著变化。[结论]以1,3-丁二醇为溶剂开发含厚朴提取物的相关产品,能有效提高产品的稳定性和品质。

Development of Healthy Edible Oil of Spine Date Seed

[Objective] To research and develop spine date seed healthy edible oil. [Method] Spine date seed oil was extracted by supercritical carbon dioxide extraction technology. And then the molecular distillation technology was used to reduce the acid value and peroxide value of spine date seed oil. Activated carbon and carclazyte were used to process the decolorization and deodorization treatment using the absorption characteristics. [Result] The light yellow, clear pine date seed oil with shallow taste was obtained, which had an acid value of 2.03 mg/g, peroxide value of 4 mmol/kg; the GC indicated that the oil contained 5.00% of palmitic acid, 2.00% of stearic acid, 40.46% of oleic acid, 47.72% of linoleic acid and 0.39% of linolenic. [Conclusion] The obtained spine date seed oil basically conformed to the national edible oil standard and could be used as edible oil, but its pharmacological properties needed further study.