Preparation method for extracting palmitoleic acid from fish oil

A technology of palmitoleic acid and fish oil, which is applied in the preparation of carboxylate/lactone, etc., can solve the problems of increasing the risk of lipid peroxidation, and achieve the effect of high yield, high quality and high purity

Inactive Publication Date: 2016-04-06
ZHOUSHAN OCEAN FISH OIL
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Problems solved by technology

[0003] In addition, studies have shown that monounsaturated fatty acid omega-7 can improve the fluidity of biological membranes. Although polyunsaturated fatty acids can reduce the risk of coronary heart disease more than monounsaturated fatty acids, they also increase the risk of lipid peroxidation.

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  • Preparation method for extracting palmitoleic acid from fish oil
  • Preparation method for extracting palmitoleic acid from fish oil
  • Preparation method for extracting palmitoleic acid from fish oil

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Embodiment Construction

[0022] 1. Omega-7 (palmitoleic acid) content analysis of various fish oils:

[0023] Anchovy oil (domestic) 5.5-8.9

[0024] Peruvian anchovy oil 8.57

[0025] Chilean Salmon Oil 12.9

[0026] Green shark oil (domestic) 7.56

[0027] Domestic tuna oil 6.4

[0028] Domestic miscellaneous fish 6.95

[0029] 2. Fish oil refining (three off):

[0030] Fish oil → deacidification → decolorization → deodorization

[0031] A. Deacidification: Put the crude fish oil into the alkali washing bucket with a pump, weigh it, stir to measure the acid value of the crude oil, then heat and stir, and calculate the required liquid according to the amount of fish oil, acid value, and liquid alkali concentration. Alkali content, when the oil temperature reaches about 50°C, add liquid caustic soda and keep the temperature at 50°C for 1 hour, then stop stirring, put in appropriate 80°C hot water for precipitation for 2 hours, and release the lower layer of soapstock and water. After the soap s...

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Abstract

A preparation method for extracting palmitoleic acid from fish oil comprises the steps of acid removal, decoloring, deodorization, ethyl esterification, multistage molecular distillation treatment, urea inclusion, redistilling and the like; the prepared palmitoleic acid is a yellow or faint yellow transparent liquid, and has the advantages of no obvious fishy smell, high purity, and high yield and quality.

Description

technical field [0001] The invention relates to the field of health food, in particular to a preparation method for extracting palmitoleic acid from fish oil. Background technique [0002] Omega-7 aka palmitoleic acid (c16:1N7) is a naturally occurring monounsaturated fatty acid. The chemical structure of omega-3 is different from that of omega-3, which is polyunsaturated fatty acid. Omega-7s are commonly found in deep-sea fish and certain plants (macadamia oil, sea buckthorn oil, seaweed). It is called omega-7 because the unsaturated part starts from the seventh carbon atom at the end of the carbon chain. Main edible effects: It can reduce C-reactive protein, help the body control inflammation, reduce low-density lipoprotein, increase high-density lipoprotein, lower triglyceride, lower blood sugar and prevent diabetes, and is suitable for a wide range of people. Director of the Health Department of the Cleveland Cardiovascular Institute in the United States: Dr. Michael....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C51/09C07C57/03
CPCC07C51/09
Inventor 王庆和刘书云李碧祥张继光
Owner ZHOUSHAN OCEAN FISH OIL
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