Betel Nut Oil Quality Characteristics And Theresearch Of Application

Betelnut (areca catechus) is the seeds of betelnut trees, and the another name said jade, Penn door, RenPin etc, is China’s tropical regions of the main economic crops. Originated from Malaysia, China cultivation betelnut has more than1500years,mainly distributed in hainan and Taiwan provinces, the most of all betel nut in the form of consumption to chew, betelnut has become the second only to nicotine, alcohol and caffeine, the world’s fourth largest hobby goods. At present, betel nut seed in the machining process generally as waste away, caused the waste of resources, therefore, the use of betelnut seed research has the vital significance.In this study, the betel nut seed as raw material, use the supercritical CO2technology Extract of betel nut oil, molecular distillation to purify the betel-nut oil, using gas chromatography-mass spectrometry GC (GC-MS) analysis to determine the fatty acid content in the betel nut oil, purified before and after betel nut oil for determination of physical and chemical properties; and betel nut oil, the nature of the study to determine the important condition to maintain a good quality betel nut oil in the storage and processing; In addition, the food security of the betel nut oil were studied, in determining the small rats eating the basis of security, betel nut oil in the biscuit processing possibility alternative of the Butter. The main conclusion as follows:(1) Betel nut oil and chemical properties and fatty acid composition analysis:the use of supercritical CO2extraction technology betel nuts from the extraction of oil betel nut, according to the national standard betel nut oil were physical and chemical properties, and through the GC-MS betel nut oil of components of the fatty acids, were analyzed. The results show that:Use of supercritical CO2extract of betel nut oil,after purification, the refractive index of1.4680, Iodine value198gI2·(100g)-1saponification value194.3mgKOH·g-1, the acid value0.89mgKOH·g-1, the peroxide value of0.50meq·kg-1, the indicators are in line with edible oils and fats physical and chemical nature of fat iodine value and refractive index higher, betel nut oils rich in unsaturated fatty acids. Betel nut oil by GC-MS analysis showed that higher levels of fatty acids, lauric acid, palmitic acid, linoleic acid, oleic acid, etc., after purification by molecular distillation containing lauric acid (5.41%), palmitic acid (14.87%), linoleic acid (26.76%), oleic acid (26.98%), stearic acid (3.20%), we can see, the betel nut oil contains large amounts of unsaturated fatty acids, linoleic acid and oleic acid content of total fatty acid content of more than half.(2) This experiment was different heating temperature and time and betel nut oil under microwave processing of acid value and the change rule of peroxide value, in order to understand the betel nut oil heating mode of betelnut the oil quality influence.In this study, Use the thermal gravimetric analysis to simulate the betel nut oil quality changes in the baking and frying conditions, we can know from the results, the lower weight loss rate of betel nut oil under heated conditions.because high content unsaturated fatty acid, light, air, high temperature will accelerate the oxidation of the betel nut oil. Add TBHQ in, BHA, BHT and PG four antioxidants in the betel nut oil, can effectively prevent the oxidation of the unsaturated fatty acids in fats, and was told, these four antioxidants oxidation resistance in the betel nut oil TBHQ> PG> BHT> BHA.(3) According to the experiment GBI5193-2003"food safety assessment procedures and methods" of toxicology of betel nut oil to acute toxicity, one of the three genetic toxicity and30d’s feeding experiment, to evaluation the safety of betel nut oil.Betel nut oil, coconut oil, lard in the heating process will occur to varying degrees of oxidative rancidity, compared with conventional heating, microwave heating oil acid value and peroxide value increased speed generally higher than that of conventional heating. Shows that microwave heating have bigger affect in the vegetable oil quality. The high temperature is the main reason affecting the degree of fat rancidity, the grease in the high temperature heating time, the process should be controlled to prevent fat rancidity, to ensure the quality of oils and fats is of great significance. Betel oil contains rich unsaturated fatty acids, but microwave heating under the conditions of its acid value, over oxidation value of lard compared to the trend is relatively small, probably due to the antioxidants vitamin E itself contains. (4) The application of betel nut oil processing in cookies:experiments studied the use of betelnut oil in cookies, to research the development and alternative shortening.The Applied Research of the betel nut oil in biscuit processing by orthogonal experiment betel nut oil biscuits recipe for:betel nut oil30g,butter25g, icing sugar30g, sodium bicarbonate0.7g, amount of other ingredients. The recipe baked crisp biscuits taste the special flavor of betel nut oil, and opened up new ways for the development and utilization of the betel nut oil.