Selection of Technological parameters for Cottonseed Oil Winterization and Change of Fatty Acid Composition After Winterization

棉籽油 冬 化工艺参数的选择及冬化后脂肪酸组成的变化

Based on the production tests several times the process of degumming and dewaxing prior to deacidification decoloring deodorizing and winterization defat was fixed .

在多次生产试验的基础上，确定了先脱胶、脱蜡，后脱酸、脱色、脱臭及 冬 化脱脂的工艺路线。

The relation between cold hardiness and change of total quantity of free Amino Acids and content of Proline in leaves before winterization was studied with five species and varieties of Grapes in different cold hardiness .

以不同抗寒力的5个葡萄种和品种为材料，研究了 越冬前 准备时期叶片内游离氨基酸总量和脯氨酸含量变化与抗寒力的关系。

Duplicate tests of the optimized winterization method show that the content of α - linolenic acid and the yield of oil can reach 39.90 % and 70 % respectively after winterization .

采用该工艺条件重复试验证实，α-亚麻酸的含量可提高到 39.90%，出油率可达70%。

Conclusion : The nutritive value of eel oil is increased after refining processes of water vapor distillation at 180 ℃ and 0.01 MPa and winterization at 10 ℃ .

结论：采用180℃、 0.01MPa 脱 腥处理后， 再经 冬 化处理的精制工艺，有 利于 保持和改善鳗鱼油的营养价值，可以开发成一种有效的 功能食品。