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Method for effectively reducing peroxide value of prinsepia utilis royle oil

A technology of green thorn fruit oil and peroxide value, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of green thorn fruit oil with peculiar smell and influence, so as to improve the preservation time and improve the resistance The effect of oxidative capacity

Inactive Publication Date: 2015-01-07
青蛙王子(中国)日化有限公司
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  • Abstract
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Problems solved by technology

The double bonds contained in unsaturated fatty acids are easily oxidized in the air, which will make the green thorn fruit oil smelly, and also affect the permeability, anti-inflammatory, antibacterial, anti-aging and many other functions of the green thorn fruit oil. Therefore, the solution How to improve the anti-oxidation ability of green thorn fruit oil has become a technical problem that needs to be solved urgently

Method used

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  • Method for effectively reducing peroxide value of prinsepia utilis royle oil
  • Method for effectively reducing peroxide value of prinsepia utilis royle oil

Examples

Experimental program
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Effect test

Embodiment 1

[0019] a. Preparation of crude oil: take fresh green thorn fruit from Weixi area, remove impurities, dry and remove the shell to obtain green thorn nuts, and squeeze to obtain crude oil.

[0020] b, refining: the crude oil is decolorized and deodorized to obtain the thorn fruit oil with a water content of 5% (weight ratio).

Embodiment 2

[0022] a. Preparation of crude oil: Take fresh green thorn fruit from Gonghe area, remove impurities, dry and remove the shell, get green thorn nuts, squeeze to get crude oil.

[0023] b, refining: the crude oil is decolorized and deodorized to obtain the thorn fruit oil with a water content of 1% (weight ratio).

Embodiment 3

[0025] a. Preparation of crude oil: take fresh green thorn fruit from Ninglang area, remove impurities, dry and remove the shell to obtain green thorn nuts, and squeeze to obtain crude oil.

[0026] b. Refining: the crude oil is decolorized and deodorized, and the vitamin E solution with a concentration of 50% by weight is added to obtain the thorn fruit oil. The water content in the green thorn fruit oil is 3% (weight ratio), and the content of vitamin E is 0.5% (weight ratio).

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Abstract

The invention relates to a method for effectively reducing the peroxide value of prinsepia utilis royle oil and belongs to the technical field of processing of plant oil. The method comprises the following steps: a, preparing crude oil: squeezing nutlet of fresh prinsepia utilis royle to obtain crude oil; and b, refining: decolorizing and deodorizing the crude oil to obtain the prinsepia utilis royle oil in which the moisture content is less than or equal to 5%. The method has the advantages that the antioxidant capability of the prinsepia utilis royle oil can be greatly improved and thus the storage time of the prinsepia utilis royle oil is improved.

Description

technical field [0001] The invention belongs to the technical field of vegetable oil processing, and in particular relates to a method for effectively reducing the peroxide value of thorn fruit oil. Background technique [0002] Prinsepia utilis Royle (Prinsepia utilis Royle), the Chinese name is Prinsepia utilis Royle. Green thorn fruit oil has a good application in the cosmetics industry. First, it has the characteristics of fast penetration into the skin, and can be used as a carrier of other cosmetic nutrients and active ingredients of external medicines. Second, it has many functions such as antibacterial, anti-inflammatory, and moisturizing. The nutritional value of the green thorn fruit is mainly reflected in the green thorn fruit oil. Du Ping et al. have determined the composition analysis and content of vitamins, amino acids, fatty acids, and mineral elements in the wild green thorn fruit essential oil in Lijiang. The results show that green thorn fruit oil is rich...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00C11B1/06
CPCC11B3/001C11B1/06
Inventor 黄灿温文忠陶宇蓝艺珺
Owner 青蛙王子(中国)日化有限公司
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