2011•Zhongguo youzhiRequires access

Refining and composition analysis of cucumber seed oil

Zhou Yalan

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Abstract

Crude cucumber seed oil was extracted by Soxhlet method,and after degumming,deacidification,decolorization and deodorizing,the refined oil was obtained.The research showed that after laboratory refining,the acid value,peroxide value,color and phospholipids content of the product was nearly up to 2nd level of the soybean oil.After refining,the content of saturated fatty acid increased,while that of unsaturated fatty acids decreased slightly;but great loss of metal elements were caused by refining,especially the content of K,which got a loss of 1 505.0 μg/g.

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What this paper is about

Crude cucumber seed oil was extracted by Soxhlet method,and after degumming,deacidification,decolorization and deodorizing,the refined oil was obtained.The research showed that after laboratory refining,the acid value,peroxide value,color and phospholipids content of the product was nearly up to 2nd level of the soybean oil.After refining,the content of saturated fatty acid increased,while that of unsaturated fatty acids decreased slightly;but great loss of metal elements were caused by refining,especially the content of K,which got a loss of 1 505.0 μg/g.

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Available abstract

Crude cucumber seed oil was extracted by Soxhlet method,and after degumming,deacidification,decolorization and deodorizing,the refined oil was obtained.The research showed that after laboratory refining,the acid value,peroxide value,color and phospholipids content of the product was nearly up to 2nd level of the soybean oil.After refining,the content of saturated fatty acid increased,while that of unsaturated fatty acids decreased slightly;but great loss of metal elements were caused by refining,especially the content of K,which got a loss of 1 505.0 μg/g.

Key concepts: Refining (metallurgy), Peroxide value, Acid value, Soybean oil, Chemistry, Food science, Composition (language), Peroxide

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