Study On Extraction And Refining Process And Heating Stability Of Raspberry Seed Oil

Raspberry seed oil is an invaluable oil.Its main components of fatty acids are linoleic acid and linolenic acid,and it has remarkable anti-inflammatory and anti-oxidation functions and has broad development prospects.However,there are few reports on the industrial production process and related research on raspberry seed oil.Therefore,this study studied the processing technology of raspberry seed oil extraction,refining(degumming,deacidification,decolorization),and the physicochemical indexes and fatty acid composition of raspberry seed refined oil after heating at different temperatures were compared and analyzed,and the heating stability was studied.The test results are as follows:1.The extraction temperature,extraction time and solid-liquid ratio were the influencing factors,and the extraction rate was the index.The optimal conditions for extracting raspberry seed oil by n-hexane by response surface methodology were as follows: extraction temperature 40?,extraction time 18 minutes,feed liquid: 1:9(g/m L).Under this process condition,the raspberry seed oil obtain rate was 12.31%.2.The best conditions for the refining process of raspberry seed oil were studied:(1)Degumming temperature,water addition,degumming time as the influencing factors,the degumming rate is the index.The optimum conditions for optimizing the joint degumming of raspberry seed oil by orthogonal test are: degumming temperature is 75?,water addition is oil weight 5%,degumming time is 20 minutes.Under this process condition,raspberry seed oil degumming rate is 84.94%(2)Deacidification temperature,super alkali content and deacidification time were the influencing factors,and the deacidification rate was the index.The optimum conditions for optimizing the deacidification of raspberry seed oil by orthogonal test were: deacidification temperature was 75?,the amount of super alkali is 0.25%,deacidification time is 35 minutes.Under this process condition,raspberry seed oil deacidification rate is 86.89%.(3)The decolorization temperature,the amount of activated carbon and the decolorization time were the influencing factors,and the decolorization rate was the index.The optimum conditions for the adsorption and decolorization of raspberry seed oil by orthogonal test were as follows: decolorization temperature was 70?,the amount of activated carbon was oil weight 6%,decolorization time is 30 minutes.Under this process condition,raspberry seed oil decolorization rate is 76.67%3.Comparative analysis of the physical and chemical indicators and fatty acid composition of raspberry seed oil and refined oil.The results showed that after refining,the acid value of raspberry seed oil accorded with national vegetable oil hygiene standard.The phospholipid content,peroxide value and carbonyl price were in line with national vegetable oil hygiene standard.The fatty acid composition was mainly linoleic acid and linolenic acid,accounting for 96.962%.The prepared raspberry seed refined oil has no solvent residue.4.The effects of different heating temperatures on the physical and chemical properties and fatty acid composition of raspberry seed refined oil were analyzed.The results show that the raspberry seed refined oil is not suitable for long-term high-temperature heating,otherwise its physical and chemical indicators will not meet the national standards,linoleic acid,linolenic acid content decreased,the saturated fatty acid content increased,which is not good for human health.The heating temperature<120?,heating time<3h can best preserve the nutritional value of raspberry seed refined oil.Through the above research results,the experimental basis for the industrial production of raspberry seed oil is provided.