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A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods
Journal of the Science of Food and Agriculture ( IF 3.3 ) Pub Date : 2021-03-01 , DOI: 10.1002/jsfa.11184
Youfeng Zhang 1 , Yang Zhou 1 , Zhihua Song 1 , Jun Jin 1 , Junjun Tang 2 , Xingguo Wang 1 , Jianhua Huang 1 , Qingzhe Jin 1
Affiliation  

Flax oil, a nutritive vegetable oil, is a rich natural source of the essential C18:3 α-linolenic acid and trace nutrients (tocopherol, phytosterol, polyphenol, flavonoid, etc.). In most small- and medium-sized facilities, the oil content in pressed cake is as high as 10%, which is not fully extracted and utilized. These cannot be neglected since they account for a considerable proportion. Characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oil obtained from seeds and cakes with different extraction methods – cold-pressing, hot-pressing (120 and 160 °C) and solvent extraction (oil extracted with solvent from flaxseed, cold-pressed cake, and hot-pressed cake) – were evaluated and analyzed using chemometrics methods.

中文翻译:

一种化学计量学方法比较从不同提取方法的种子和饼中提取的亚麻 (Linum usitatissimum L.) 油的特性和自由基清除能力

亚麻油是一种营养植物油,是必需 C18:3 α-亚麻酸和微量营养素(生育酚、植物甾醇、多酚、类黄酮等)的丰富天然来源。在大多数中小型设施中,压榨饼的含油量高达10%,并没有得到充分的提取和利用。这些都不可忽视,因为它们占了相当大的比例。从不同提取方法的种子和饼中提取的亚麻 ( Linum usitatissimum L.) 油的特性和自由基清除能力- 冷压、热压(120 和 160 °C)和溶剂提取(用溶剂从亚麻籽中提取的油,冷榨蛋糕和热榨蛋糕)——使用化学计量学方法进行评估和分析。
更新日期:2021-03-01
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