A method for precise control of palmitic acid content in olive oil
A control method and olive oil technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of inability to accurately control the content of palmitic acid, inability to meet high-quality fat emulsion preparations, etc., to avoid fluctuations in the content of palmitic acid and reduce steps. The effect of tedious and guaranteed operability
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Embodiment 1
[0045] Weigh 10 g of Sn-1, 3-position-specific lipase Lipase lipase, 25 g of sodium hydroxide, 10 g of diatomaceous earth, and 90 g of silica gel, mix them uniformly physically, and add them to the chromatography column. Take 1 kg of virgin olive oil, and carry out the operation of the above mixed packing column chromatography column, the column temperature is controlled at 50±2°C, the pressure is controlled at 0.15±0.02mPa, and the contact time is 8h. Detect the acid value, methoxyaniline value, peroxide value and palmitic acid content of olive oil before and after refining. The measurement results are shown in Table 1 (wherein, the acid value, peroxide value, and methoxyaniline value are measured and calculated according to the methods shown in the Pharmacopoeia).
[0046] Table 1 Example 1 Key index measurement results before and after extra virgin olive oil refining
[0047]
[0048]
Embodiment 2
[0050] Weigh 15 g of Sn-1, 3-position-specific lipase Lipase lipase, 30 g of sodium hydroxide, 50 g of diatomaceous earth, and 50 g of silica gel, mix them uniformly physically, and add them to the chromatography column. Take 1 kg of virgin olive oil, and carry out the operation of the above-mentioned mixed packing column chromatography column, the column temperature is controlled at 60±2°C, the pressure is controlled at 0.02mPa, and the column passing time is 10h. Detect the acid value, methoxyaniline value, peroxide value and palmitic acid content of olive oil before and after refining. The measurement results are shown in Table 2 (wherein, the acid value, peroxide value, and methoxyaniline value are measured and calculated according to the methods shown in the Pharmacopoeia).
[0051] Table 2 Example 2 Determination results of key indicators before and after extra virgin olive oil refining
[0052]
Embodiment 3
[0054] Weigh 100 g of Sn-1, 3-position-specific lipase 435 lipase, 110 g of potassium hydroxide, 50 g of bentonite, and 150 g of clay, and add them to the chromatography column after physical mixing. Take 2kg of virgin olive oil and pass it through a mixed packing chromatography column. The column temperature is controlled at 45±2°C, the pressure is controlled at 0.4±0.02mPa, and the column passing time is 2h. Detect the acid value, methoxyaniline value, peroxide value and palmitic acid content before and after refining. The measurement results are shown in Table 3 (wherein, the acid value, peroxide value, and methoxyaniline value are measured and calculated according to the methods shown in the Pharmacopoeia).
[0055] Table 3 Example 3 Key Index Determination Results of Extra Virgin Olive Oil Before and After Refining
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