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Method for reducing methoxyaniline value of olive oil

An olive oil methoxyaniline value and olive oil technology are applied in the field of refining and purifying olive oil, can solve the problems of reducing the olive oil methoxyaniline value and the like, and achieve the advantages of improving safety and stability, ensuring safety, and being easy to operate. Effect

Active Publication Date: 2019-05-10
GUANGZHOU HANFANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similar to the above two invention patents, both use winterization technology to treat oil, but they are limited to dewaxing and reducing the saturated fatty acid content of oil to prevent oil from becoming turbid at low temperature, and do not involve the use of winterization technology to reduce olive Methoxyaniline value of oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for reducing olive oil methoxyaniline value, comprising the steps of:

[0027] (1) Add 2L of extra virgin olive oil into a 3L three-necked crystallization bottle, connect a thermometer and a mechanical stirring paddle, put it into a crystallization tank, and stir for 3 hours at an initial crystallization temperature of 15°C at 30r / min;

[0028] (2) Then cool down to 2°C at a rate of 0.02°C / min, and stir and crystallize at 60r / min at a constant temperature of 2°C for 72h;

[0029] (3) Remove the uncrystallized and solidified olive oil in the upper layer to obtain olive oil with reduced methoxyaniline value.

Embodiment 2

[0031] A method for reducing olive oil methoxyaniline value, comprising the steps of:

[0032] (1) Add 2L of extra virgin olive oil into a 3L three-necked crystallization bottle, connect a thermometer and a mechanical stirring paddle, put it into a crystallization tank, and stir at 60r / min at an initial crystallization temperature of 30°C for 0.5h;

[0033] (2) Then cool down to -2°C at a rate of 0.02°C / min, and stir and crystallize at a constant temperature of -2°C at 30r / min for 3h;

[0034] (3) Remove the uncrystallized and solidified olive oil in the upper layer to obtain olive oil with reduced methoxyaniline value.

Embodiment 3

[0036] A method for reducing olive oil methoxyaniline value, comprising the steps of:

[0037] (1) Add 2L of extra virgin olive oil into a 3L three-necked crystallization bottle, connect a thermometer and a mechanical stirring paddle, put it into a crystallization tank, and stir for 2 hours at an initial crystallization temperature of 25°C at 45r / min;

[0038] (2) Then cool down to -5°C at a speed of 0.1°C / min, and stir and crystallize at a constant temperature of -5°C at 30r / min for 2.5h;

[0039] (3) Remove the uncrystallized and solidified olive oil in the upper layer to obtain olive oil with reduced methoxyaniline value.

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Abstract

The invention relates to a method for reducing the methoxyaniline value of olive oil, and belongs to the technical field of refining and purification of olive oil. The method for reducing the methoxyaniline value of the olive oil comprises the steps that (1) the olive oil is added to a crystallization bottle, the crystallization bottle is put into a crystallization tank, and stirring is conductedat an initial crystallization temperature; (2) cooling is conducted, and stirring crystallization is carried out at a constant temperature; (3) the upper-layer olive oil which is not subjected to crystallization curing is removed, and the olive oil with the reduced methoxyaniline value is obtained. The method for reducing the methoxyaniline value of the olive oil through winterization is developedfor the medicinal olive oil; the method is convenient to operate, no chemical reagents or other exogenous substances are introduced, the safety and stability of the olive oil can be effectively improved, the influence on the composition of olive oil triglyceridefatty acid is small, there is almost no influence on the quality of the olive oil, the safety of clinical medicine can be ensured, and the method is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a method for reducing the methoxyaniline value of olive oil, belonging to the technical field of refining and purifying olive oil. Background technique [0002] Olive oil is a vegetable oil extracted from fresh olive fruit and is an important part of the Mediterranean diet. Olive oil is rich in monounsaturated fatty acids (55% to 83% oleic acid), squalene, polyphenols and vitamins. It has the functions of anti-oxidation, regulating cholesterol, preventing cancer, beautifying and adjusting human physiological functions. The reputation of "Queen" and "Liquid Gold" has been widely used in cosmetics, health products, medical drugs and other fields. High-end fat emulsion preparations prepared from olive oil, such as olive oil fat emulsion and various oil fat emulsions, are used as a concentrated high-energy parenteral nutrition solution in clinical practice. Nutritious patients provide energy and fatty acid nutrients necessary for...

Claims

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Application Information

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IPC IPC(8): A61K47/44C11B3/00
Inventor 蔡鸿飞潘裕清许文东杨阳唐顺之袁诚龙海林李海波李康强张懿刘菊妍蒋兆健
Owner GUANGZHOU HANFANG PHARMA
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