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A method for reducing the value of methoxyaniline in olive oil

A technology of methoxyaniline value and methoxyaniline of olive oil, which is applied in the field of refining and purification of olive oil, can solve the problems of reducing the methoxyaniline value of olive oil, so as to improve safety and stability, ensure safety, and operate easy effect

Active Publication Date: 2022-05-17
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, belonging to the technical field of refining and purifying olive oil. The method that the present invention reduces olive oil methoxyaniline value comprises the following steps: (1) olive oil is added in the crystallization bottle, puts into the crystallization tank, stirs at the initial crystallization temperature; (2) then cools down, and under constant temperature Stirring and crystallization; (3) removing the uncrystallized and solidified olive oil in the upper layer to obtain olive oil with reduced methoxyaniline value. The present invention develops a method for reducing its methoxyaniline value through winterization for medicinal olive oil. This method is easy to operate, does not introduce any chemical reagents and other foreign substances, and can effectively improve the safety and stability of olive oil. And it has little influence on the triglyceride fatty acid composition of olive oil, has almost no influence on its quality, can guarantee the safety of clinical medicine, and 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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Patent Type & Authority Patents(China)
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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