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
10 Cites 1 Cited by

AI-Extracted 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 con...
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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.

Application Domain

Fatty-oils/fats refiningOil/fats/waxes non-active ingredients

Technology Topic

Fatty acid compositionChemistry +5

Examples

  • Experimental program(9)
  • Effect test(1)

Example Embodiment

[0025] Example 1
[0026] A method for reducing the methoxyaniline value of olive oil, comprising the following steps:
[0027] (1) Add 2L of extra virgin olive oil into a 3L three-neck crystallization bottle, connect a thermometer and a mechanical stirring paddle, put it into a crystallization tank, and stir at 30r/min for 3h at an initial crystallization temperature of 15°C;
[0028] (2) Then cool down to 2°C at a speed of 0.02°C/min, and stir and crystallize at 60r/min at a constant temperature of 2°C for 72h;
[0029] (3) removing the uncrystallized and solidified olive oil in the upper layer to obtain the olive oil with reduced methoxyaniline value.

Example Embodiment

[0030] Example 2
[0031] A method for reducing the methoxyaniline value of olive oil, comprising the following steps:
[0032] (1) Add 2L of extra virgin olive oil to a 3L three-neck crystallization bottle, connect a thermometer and a mechanical stirring paddle, put it into a crystallization tank, and stir at 60r/min for 0.5h at an initial crystallization temperature of 30°C;
[0033] (2) Then cool down to -2°C at a speed of 0.02°C/min, and stir and crystallize at a constant temperature of -2°C at 30r/min for 3h;
[0034] (3) removing the uncrystallized and solidified olive oil in the upper layer to obtain the olive oil with reduced methoxyaniline value.

Example Embodiment

[0035] Example 3
[0036] A method for reducing the methoxyaniline value of olive oil, comprising the following steps:
[0037] (1) Add 2L of extra virgin olive oil to a 3L three-neck crystallization bottle, connect a thermometer and a mechanical stirring paddle, put it into a crystallization tank, and stir at 45r/min for 2h at an initial crystallization temperature of 25°C;
[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) removing the uncrystallized and solidified olive oil in the upper layer to obtain the olive oil with reduced methoxyaniline value.

PUM

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Description & Claims & Application Information

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