Ultrasonic-assisted Extraction Process And Frying Performance Of Black Soybean Oil

At present,the preparation of black soybean oil is usually carried out by direct pressing or solvent extraction.If ultrasonic-assisted solvent extraction technology is used,it remained unknown whether the oil extraction rate or the extraction rate of trace substances is improved For the frying performance of black soybean oil.especially in the case of small household frying.it is not clear how the safety indicators,hazardous substances,beneficial concomitant loss,and flavor substances change.Therefore,this topic firstly uses ultrasonic-assisted solvent extraction technology to extract black soybean oil and conducts the family small frying experiment to evaluate the frying performance of the extracted oil.The main contents are as follows:Ultrasonic-assisted solvent extraction technology was used to extract the oil from black soybeans.The optimal process parameters for black soybean oil were obtained by the response surface optimization method.The physical and chemical indices,fatty acid composition and antioxidant activity of the oil were evaluated.The results show that the effect of process parameters on the extraction rate of black soybean oil is as follows:T(temperature)>R(liquid-to-liquid ratio)>F(ultrasonic power)>t(time).The optimum process parameters obtained from the response surface optimization for the extraction are extraction time of 60 min,ultrasonic power of 150 W,extraction temperature of 49? and the solid-liquid ratio of 9 mL/g.The optimum extraction rate was found to be 79.15%and the verification experiment under the same process conditions was consistent with it.The acid value,peroxide value,saponification value and iodine value of extracted oil were 3.6 mgKOH/kg,4.0 mmol/kg,190 mg KOH/g and 126 g 12/100g,respectively,which meted the requirement of national standards for soybean oil.The fatty acid composition of obtained oil was 0.08%myristic acid,10.29%palmitic acid.0.10%palmitic acid,0.01%heptadecanoic acid,0.06%heptadecanoic acid,3.90%stearic acid.24.02%oleic acid.49.89%linoleic acid,5.88%linolenic acid,0.43%arachidic acid,0.26%arachidonic acid,0.07%arachidonic acid.0.45%behenic acid and 0.15%tetracosanoic acid.The scavenging ability and reducing the power of black soybean oil increased positively with the oil concentration.The cleaning and reducing the power of.OH were better,and the scavenging power to DPPH·was generally lower.Its certain antioxidant capacity was proved even its effect was not as good as BHTThe frying performance of black soybean oil was evaluated from the perspective of conventional physical and chemical indicators.The results showed that the frying performance of soybean oil and black soybean oil was very similar,and a faster degradation rate was found when frying chicken than that when frying French fries.Due to the relatively higher content of tocopherol,the frying stability of black soybean oil was slightly higher than that of soybean oil.According to the values of polar components and acid value after frying for 12 hours,values were lower than the limit of national standard,which showed its availability for the daily household food frying.The frying performance of black soybean oil was evaluated from the perspective of oxidation products.The results showed that under the four conditions of soybean oil and black soybean fried French fries and chickens,33 kinds of substances could be detected as volatile flavor substances and 2,4-decadienal was always the most abundant,whose content reached 50.33%?53.99%.For non-volatile oxidation products,5 kinds of non-volatile oxidation products were detected.(Z)epoxide was the most abundant oxidation product,whose content reached 13.23?26.73 mmol/molTAG The oil type and fried food both affected the volatile flavor components and non-volatile substances,and the effect of the oil type was higher than that of the fried food.Therefore,the flying performance of black soybean oil was considered to be better than that of soybean oil.