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| Refining and antioxidation of camel hump oil |
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| DOI： |
| KeyWord:hump oil refining oxidation stability shelf life |
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| Abstract: |
| The crude hump oil obtained by wet cooking was degummed by acid, deacidified by alkaline treatment, bleached with adsorbent and deodorized by steam. The physicochemical properties of refined and crude hump oil were determined, the oxidation stability of refined hump oil was investigated by Schaal method, and the shelf life of refined hump oil was predicted. The results showed that the color of the hump oil after refining changed from light brownish yellow to pale yellow, and the acid value decreased from (1.27±0.14)mgKOH/g to (0.083±0006)mgKOH/g, the iodine value and saponification value had no significant change, and they were (45.88±0.84)gI/100 g and (204.07±204) mgKOH/g respectively. The oxidation stability of refined hump oil was lower than that of crude hump oil. The antioxidant effect of tea polyphenols among different antioxidants was the best, and its optimal addition amount was 0.02%, which extended the shelf life of refined hump oil to at least 560 d at 20?℃. |
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