黄瓜籽油的精炼与分析  

Refining and composition analysis of cucumber seed oil

作　　者：李孝莉[1] 李丽华[1] 张金生[1] 郁永清[1] 周雅兰[1] 

机构地区：[1]辽宁石油化工大学石油化工学院,辽宁抚顺113001

出　　处：《中国油脂》2011年第11期15-18,共4页China Oils and Fats

摘　　要：通过索氏法提取黄瓜籽油,经过脱胶、脱酸、脱色和脱臭后,得到精炼油。考察精炼对油中各组分的影响,结果表明:实验室精炼后,黄瓜籽油的酸值、过氧化值、色泽和磷脂含量基本达到国家二级浸出大豆油的标准;精炼后,饱和脂肪酸含量升高,不饱和脂肪酸含量略有降低;而常量金属元素在精炼过程损耗较大,其中K含量减小幅度显著,达到1 505.0μg/g。Crude cucumber seed oil was extracted by Soxhlet method, and after degumming, deacidifica- tion, decolorization and deodorizing, the refined oil was obtained. The research showed that after laboratory refining,the acid value, peroxide value, color and phospholipids content of the product was nearly up to 2nd level of the soybean oil. After refining, the content of saturated fatty acid increased, while that of un- saturated fatty acids decreased slightly ; but great loss of metal elements were caused by refining, especially the content of K, which got a loss of 1 505.0 μg/g.

关 键 词：黄瓜籽油 精炼 脂肪酸组成 微量元素 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]