Process for extracting phytosterols through esterification of free fatty acid with enzymatic method

A technology of free fatty acids and phytosterols, which is applied in the field of enzymatic esterification of free fatty acids to extract phytosterols, can solve the problems of phytosterols safety risks, explosion hazards, health, damage, etc. Environmentally friendly effect

Inactive Publication Date: 2018-11-16
SHANDONG XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, methanol is used as a solvent, which has the disadvantages of explosion hazard and health damage; on the other hand, in the production process, there is a by-product of fatty acid methyl ester, and the generated fatty acid methyl ester will be harmful to the human body and harmful to plants. The safety of sterols will also cause potential risks, therefore, the phytosterol products extracted by this type of process are not suitable for use as food additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A process for extracting phytosterols by enzymatically esterifying free fatty acids, comprising the following steps: heating up 100 g of deodorized distillate raw materials to 60° C., adding 0.2 g of 10% (w / w) sodium hydroxide solution, stirring evenly, and The pH of the reaction system was determined to be 6.0. To the deodorized distillate was added 8 g of glycerin, which was 8% by mass of the deodorized distillate. Add lipase and stir well. The reaction was stirred at 60° C. and 180 rpm for 15 hours. Reaction finishes, and fatty acid content is 10% in the reaction system. Add 14g of 10% (w / w) sodium hydroxide solution to the reaction solution, homogenize, and maintain the temperature at 75-85°C for 10-30 minutes. Centrifuge and discard the pellet. Add 2g of activated clay to the supernatant, vacuum decolorize at 95°C for 30 minutes, filter, take the filtrate and place it at 0-7°C for 12-24 hours, centrifuge, discard the supernatant, and obtain the quality of the s...

Embodiment 2

[0027] A process for extracting phytosterols by enzymatically esterifying free fatty acids, comprising the following steps: heating up 100 g of deodorized distillate raw materials to 60° C., adding 0.2 g of 10% (w / w) sodium hydroxide solution, stirring evenly, and The pH of the reaction system was determined to be 6.0. To the deodorized distillate was added 10 g of glycerin, which was 10% by mass of the deodorized distillate. Add lipase and stir well. The reaction was stirred at 60° C. and 180 rpm for 15 hours. Reaction finishes, and fatty acid content is 8.5% in the reaction system. After decolorization and filtration, 12.1 g of 10% (w / w) sodium hydroxide solution was added to the reaction liquid, homogenized, and the temperature was maintained at 75-85°C for 10-30 minutes. Centrifuge and discard the pellet. Add 2g of activated clay to the supernatant, vacuum decolorize at 95°C for 30 minutes, filter, take the filtrate and place it at 0-7°C for 12-24 hours, centrifuge, di...

Embodiment 3

[0029] A process for extracting phytosterols by enzymatically esterifying free fatty acids, comprising the following steps: heating up 100 g of deodorized distillate raw materials to 60° C., adding 0.2 g of 10% (w / w) sodium hydroxide solution, stirring evenly, and The pH of the reaction system was determined to be 6.0. To the deodorized distillate was added 12 g of glycerin, which was 12% by mass of the deodorized distillate. Add lipase and stir well. The reaction was stirred at 60° C. and 180 rpm for 15 hours. Reaction finishes, and fatty acid content is 7.5% in the reaction system. After decolorization and filtration, 10.7 g of 10% (w / w) sodium hydroxide solution was added to the reaction solution, homogenized, and maintained at 75-85°C for 10-30 minutes. Centrifuge and discard the pellet. Add 2g of activated clay to the supernatant, vacuum decolorize at 95°C for 30 minutes, filter, take the filtrate and place it at 0-7°C for 12-24 hours, centrifuge, discard the supernat...

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PUM

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Abstract

The invention relates to the technical field of extraction of phytosterols, in particular to a process for extracting phytosterols through esterification of free fatty acid with an enzymatic method. Compared with existing processes for treating deodorizing distillates, the process for treating the deodorizing distillates with chemical catalyst methods has the advantages of mild reaction conditions, few by-products and the like. Besides, compared with currently emerging processes for treating the deodorizing distillates through ester exchange with enzymatic methods, the process has the advantages that no dangerous organic solvents are adopted and no harmful side products are produced. The production safety risk of raw materials in the extraction process of the phytosterols is solved, besides, a more environment-friendly and safer process way is provided for wider application of the phytosterols to the food field.

Description

technical field [0001] The invention relates to the technical field of phytosterol extraction, in particular to a process for enzymatically esterifying free fatty acids to extract phytosterols. Background technique [0002] Phytosterols mainly exist in plant cell membranes and are abundant in various vegetable oils, nuts and plant seeds, especially in rice bran oil, rapeseed oil and corn oil. Phytosterols have good physiological functions, such as lowering serum cholesterol, lowering blood fat, anti-tumor, and reducing the incidence of heart disease. As the public pays more and more attention to their own health, phytosterols are becoming more and more popular among the public. [0003] In the vegetable oil industry, the refining process has caused a large loss of phytosterols. For example, in the refining process, a deodorization process is generally required, that is, high-temperature vacuum is used to remove impurities such as fatty acids in vegetable oil, and to extend ...

Claims

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Application Information

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IPC IPC(8): C07J9/00
CPCC07J9/00
Inventor 王棣王辉孙淑华谢登玉王少振杜君
Owner SHANDONG XIWANG FOOD
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