期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：8
页码：606-613
出版社：MAXWELL Science Publication
摘要：In order to prevent the oxidation of linseed oil and emulsification during extraction process, Nitrogen-protected and Salt-Assisted Aqueous Extraction (NSAE) of linseed oil was investigated in this study. Nitrogen-protected and salt-assisted were found to be the most effectively in weakening oil oxidation and improving the oil yield, respectively. The highest oil recovery of 87.55% was achieved under optimal conditions of sodium carbonate solution concentration (2 mol/L), solution-to-flour ratio (10 mL/g) and temperature (60°C). Moreover, there were no significant variations in physicochemical properties of Nitrogen-protected and Salt-assisted Aqueous Extracted Oil (NSAEO) and Salt-Assisted Aqueous Extracted Oil (SAEO), but NSAEO showed better oxidation stability. Additionally, NSAEO had a higher content of linoleic acid (18.97±0.05%), α-linolenic acid (56.48±0.12%). Therefore, NSAEO is a promising and environmental-friendly technique for oil extraction in the food industry.
