Abstract: In this study, crude oil of tiger nut was used as raw material and refined by the degumming with acid and deacidification with esterification. The conditions of degumming and deacidification were optimized through single-factor experiments and orthogonal experiments. The physical and chemical indexes, fatty acid composition, main functional group structure, and thermodynamic properties of tiger nut oil were detected to compare the effects of degumming and deacidification on the properties and components of tiger nut oil. The results indicated that the optimal conditions for degumming were as follows: time of 20 min, temperature of 60 ℃, dosage of phosphoric acid of 0.10%, and the degumming rate of 92.85%. The optimal conditions for deacidification were as follows: deacidating temperature of 60 ℃, time of 60 min, dosage of concentrated sulfuric acid of 3%, molar ratio of methanol to oil of 10∶1, and deacidification rate of 95.62%. The degumming and deacidification technologies had no significant effects on the physical and chemical indexes, fatty acid composition, main functional group structure and thermodynamic properties of tiger nut oil. Therefore, the content of phospholipids and acid value was obviously reduced after the degumming and deacidification, and the quality of tiger nut oil was improved, which met the quality requirements of edible oil.
李奕,宋嘉欣,李昊辰,等. 油莎豆油的脱胶和脱酸工艺[J]. 食品与发酵工业, 2020, 46(17): 158-165.
LI Yi,SONG Jiaxin,LI Haochen,et al. Study on degumming and deacidification technology of tiger nut (Cyperus esculentus L.) oil[J]. Food and Fermentation Industries, 2020, 46(17): 158-165.
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