Study On The Refining Of Pistacia Chinensis Oil

Pistacia chinensis oil is comprised of mainly high unsaturated fatty oleic acid andlinoleic of vegetable oil, it is favorable to reduce coronary heart disease、high blood pressureand other disease, playing quite an important role in enhancing human health. But there isscarce research on the refinement of Pistacia chinensis oil for qualified cooking oil, ediblevalue has not been development and utilization, so it is much room for future development.This article in Pistacia chinensis crude oil as raw material was for refining research. The main(major) content as follows:1. Analysis of fatty acid composition and determination of physical and chemicalproperties to Pistacia chinensis raw oil afford among them the unsaturated fatty acid80%above, the components of which oleic acid and linoleic acid content are in the highest takeup to the77%. Measured content of phosphatide was240ppm, acid value was5.3mgKOH/g,moisture and volatile matter was0.135%, peroxide value was21mmol/Kg, saponifiablevalue was184mgKOH/g, iodine value was98I2/100g，colour and luster was0.5g/100ml,unsaponifiable matter0.93%, refractive index (20℃) was1.4715.2. Study on Pistacia chinensis oil of refining by degumming、deacidification、decoloringand deodorization of process conditions optimization.①Adopt the Box-Behnken centercombination experimental design optimization for the response surface analysis, which getthe best technological conditions of acid method degumming by the regression equationfitting for: dosage of phosphoric acid was0.187%, reaction temperature was74℃, reactiontime32min, eventually, gained the phosphatide content of Pistacia chinensis oil was for14.30ppm by double parallel tests.②Through the L9(34) orthogonal experiment to thePistacia chinensis oil deacidification process condition was optimized, obtained the optimumtechnological conditions for: alkali refining temperature was80℃, super alkali amount was0.20%, alkali solution concentration was12%, alkali refining time40min, rate of refiningwas90.51%and deacidification was96.18%.③Effects of comparison several differentadsorbents to Pistacia chinensis oil decolored by the reduced pressure decoloring, the resultsshowed that the activated argil was the best. With activated clay for adsorbents to Pistacia chinensis oil of decoloration technology research, that the best technological conditions wasfor: adsorbent dosage was4.7%, decoloring temperature was100℃, decoloring time was31min, stirring speed was150r/min, decoloring rate was95.12%. The oil was light yellowafte bleaching, the effect of decoloration was good.④By the steam vacuum distillationdeodorization to Pistacia chinensis oil was the best technological conditions for: steamconsumption was85g, temperature was203℃, time was65min, Pistacia chinensis oil wasdeodorizated in the condition, after deodorization peroxide value reduced to4.22mmol/Kg,acid value reduced to0.16mgKOH/g.3. Analysis of physical and chemical properties for the refined Pistacia chinensis oil,physical and chemical indexes accord with the standard of cooking oil. The unsaturated fattyacid content increased, was more than86%, saturated fatty acid content reduced.