液态羊尾油的分离提取及质量评定  

Isolation and Quality Evaluation of Liquid Lamb Tail Oil

作　　者：许建鑫 杨扬 刘慧婷 王崭铎 王钰婕 张炎[1] XU Jianxin;YANG Yang;LIU Huiting;WANG Zhanduo;WANG Yujie;ZHANG Yan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070;Inner Mongolia Caoyuanxinhe Technology Research Co.,Ltd.,Bayannur,Inner Mongolia 015099)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]内蒙古草原鑫河技术研究有限公司,内蒙古巴彦淖尔015099

出　　处：《核农学报》2024年第11期2183-2190,共8页Journal of Nuclear Agricultural Sciences

基　　金：甘肃农业大学科技创新基金-青年导师扶持基金资助项目(0522205)。

摘　　要：羊尾油在常温下呈液态,富含不饱和脂肪酸,是生产化妆品和人造奶油、起酥油的优质原料。为制备高质量的液态羊尾油以提升羊附加值,本研究以小尾寒羊尾脂为原料,比较干法和溶剂法分离、提取液态尾油的熔点及得率,并通过气相色谱-质谱(GC-MS)、X-衍射光谱仪(XRD)、差示扫描量热仪(DSC)及热重分析仪(TGA)表征液油的脂肪酸、融化曲线、结晶曲线、晶型及热稳定特性。结果表明,干法和溶剂法下的液油熔点分别为22.73、23.85℃且均与精炼尾油熔点(38.33℃)差异显著;两种液油中含量最高的脂肪酸为油酸,含量分别为51.623%与59.763%,这与两者熔点差异密切相关。X-衍射结果显示,两种方法所得液态油在常温下均未出现特征吸收峰,固脂在3.7Å、3.8Å、3.9Å与4.2Å处出现特征吸收峰,表明固脂中存在β’与β晶型。热稳定性结果表明,两种方法所得液油均在300℃范围内稳定,当温度超过300℃后,甘油三酯混合物剧烈燃烧且在420℃时热失重速率达最大值。此外,溶剂分提法制备的液油中不饱和脂肪酸的含量及得率更高。本试验结果可为羊尾脂高附加产品开发提供理论依据。Lamb tail oil is in a liquid state at room temperature and is rich in unsaturated fatty acids,which renders it a high-quality raw material for the production of cosmetics,margarine,and shortening.To prepare high-quality liquid lamb tail oil and to enhance the added value of sheep,the tail fat of small-tailed frigid lamb as the raw material to compares the melting points and yields of the dry and solvent methods of separating and extracting the liquid tail oil.The fatty acids,melting curves,and crystalline structure of the liquid oil were characterised using gas chromatography-mass spectrometry(GC-MS),X-ray diffraction spectrometry(XRD),differential scanning calorimetry(DSC),and thermogravimetric analysis(TGA),respectively.The results demonstrated that the melting points of the liquid oils under the dry and solvent methods were 22.73 and 23.85℃,respectively,which were significantly disparate from the melting point of the refined tail oil(38.33℃).The most abundant fatty acids in the two liquid oils were oleic acid,with 52.81%and 66.35%,respectively,which is closely related to the difference in melting points of the two liquid oils.X-Diffraction results showed that no distinctive absorption peaks were observed in the liquid oils obtained by the two methods at room temperature.However,the solid fat exhibited characteristic absorption peaks at 3.7Å,3.8Å,3.9Å,and 4.2Å,indicating the presence ofβ′andβcrystalline types in the solid oil.The thermal stability results indicate that the liquid oils obtained by the two methods are stable up to 300℃.But the triglyceride mixtures displayed a violent combustion reaction when the temperature exceeded 300℃,with the maximum rate of thermal weight loss occurring at 420℃.Furthermore,the liquid oil prepared by solvent fractionation exhibited a higher content and yield of unsaturated fatty acids.The results of this experiment provide a theoretical basis for the development of high-value products derived from lamb tail fat.

关 键 词：羊尾脂 改性 液态尾油 油酸 

分 类 号：TQ645.1[化学工程—精细化工] TS251.9[轻工技术与工程—农产品加工及贮藏工程]