Comparison Of Physical And Chemical Properties Of Different Gardenia Oil

In this experiment, the physicochemical properties of gardenia fruit oil as the evaluation criteria of gardenia fruit raw materials, gardenia fruit oil preparation method for screening, and on the basis of gardenia fruit oil physical refining process was optimized, the change law of different varieties and different preparation methods and different refining steps under the physicochemical properties of gardenia fruit oil. In the experiment, the physical and chemical properties of gardenia oil were mainly composed of physical and chemical indexes, fatty acid composition, content of non saponified matter, content of functional substances and antioxidant capacity of oil. The main results of this study are as follows:(1) Selection of oil extraction materials and preparation methodsComparison of physical and chemical properties of Gardenia jasminoides Ellis fruit and water was carried out with two kinds of oil extraction materials. The results showed that the fruit oil quality was better. The indicators were acid 4.10mg/g; peroxide value 5.95mmol/kg;saponification value 200.39mg/g. Unsaturated fatty acid content 65%-70%. In terms of the content of unsaponifiable matter, 72.13mg/100g squalene content; plant sterol content of 0.6%13.89mg/100g; the content of vitamin E. The total content of flavonoids was 12.49mg/g and the content of total flavonoids was 1.689mg/g. DPPH free radical scavenging ability of IC50 was 143.79?g/mL.In the preparation method, the traditional pressing method, subcritical butane extraction method and Soxhlet extraction method were compared. The experimental results show that the subcritical butane extraction method is the best method. The indexes were oil yield 22%.4.10mg/g acid; peroxide value 5.95mmol/kg; saponification value 200.39mg/g. Unsaturated fatty acid content 65%-70%. In terms of the content of unsaponifiable matter, 72.13mg/100g squalene content; plant sterol content of 0.6% 13.89mg/100g; the content of vitamin E. The total content of flavonoids was 12.49mg/g and the content of total flavonoids was 1.689mg/g. DPPH free radical scavenging ability of IC50 was 143.79?g/mL.(2) Optimization of physical refining technology of gardenia fruit oilAs a reference to oil physical refining method, divided into phosphoric acid degumming,decolouring, steam distillation deodorization, vacuum dehydration, low temperature in winter five.The addition amount, temperature and time of the auxiliary materials were selected as the single factor, and the experiment was carried out. The optimum conditions for the refining process:adding 0.3% phosphoric acid degumming, degumming time 20min, degumming temperature of 50?; decolor dosage 2%, decolorization temperature 60?, reaction time 30min; deodorization temperature of 100 ?, deodorizing time 30min; dehydration temperature of 80?, and anhydrous;winter low temperature of 4? for 3 days.(3) Changes of physicochemical properties of gardenia oil during refiningIn order to study the changes of physicochemical properties of the oil in the refining process.The results show that the acid value of oil refining process is decreased from 4.1 mg/g to 1.9mg/g;the peroxide value decreased from 5.95mmol/kg to 2.37mmol/kg; the content of unsaturated fatty acids is maintained at 65%-70%. In terms of the content of unsaponifiable matter, squalene content decreased from 52.13mg/100g to 46.52mg/100g; the content of vitamin E decreased from 13.89mg/100g to 8.59mg/100g; the phytosterol contents decreased from 0.6% to 0.45%. In terms of the content of the functional material, the content of total carotene decreased from 12.49mg/g to 9.25mg/g, and the content of total flavonoids decreased from 1.689mg/g to 0.935mg/g.This paper provides a theoretical basis for the preparation and refining of gardenia fruit oil.