水飞蓟籽油精炼工艺研究

为了提高水飞蓟籽的综合利用率,研究水飞蓟籽油精炼的优化工艺。以机械压榨水飞蓟籽油为原料,分别采用单因素、多因素正交试验,系统研究了碱炼脱酸、活性白土脱色及水蒸气蒸馏脱臭的工艺条件,并以水飞蓟宾为标准,使用HPLC检测精炼前后水飞蓟素的含量。优化研究结果表明:超量碱0.15%,氢氧化钠浓度10%,中和时间25min,中和温度60℃为碱炼脱酸最适条件;在活性白土添加量4%,脱色时间25min,脱色温度100℃的条件下脱色效果最好;通入水蒸气2h可有效去除毛油在高温时容易产生的臭味;精炼油的水飞蓟素含量为0.247mg.g-1,其水飞蓟素的损失率为11.47%。精炼后各项理化指标经检测符合食用植物油标准,保证了水飞蓟籽油的营养价值。

Refining Technology of Milk Thistle Seed Oil

Technologies of refining the oil of Silybum marianum(milk thistle) seed were optimized to achieve the comprehensive utilization of the seed.Taking the mechanical pressing oil as raw material,technological conditions in the three refining procedures were examined by single and orthogonal experiments.Ths three stages included removing free acid by bases,decoloration by activated clay,and deodorization by steam distillation.Changes of bioactive constituents were also monitored by measuring the content of standard constituent silibin with HPLC.The results showed that in the free acid revoving procedure,the concentration of sodium hydroxide was 10%,the percentage of extra alkali addition was 0.15%,and the neutralization time and temperature were 25 min 60℃,respectively.For decoloration,the optimal conditions were amount of the addition of activated caly: 4%,time: 25 min,temperature: 100 ℃.Two hours introduction of steam could effectively remove the odor of crude oil.The content of silymarin in refined oil was 0.247 mg·g-1,the loss rate was 11.47%.After refining,the physical and chemical properties of the oil all meet the standards of edible vegetable oil.