双低菜籽脱皮冷榨膨化新工艺及其物化特性的研究
|
摘要
油菜是我国最主要的油料作物，含有丰富的油脂和蛋白资源。双低油菜的选育成功不仅改善了菜籽油的营养价值，也为菜籽蛋白的综合利用展现了广阔的前景。目前双低菜籽仍采用传统的预榨浸出工艺，未能实现菜籽的优质优用，造成资源的巨大浪费。
进行了双低菜籽高效加工工艺的小试，确定最优工艺路线为脱皮冷榨膨化工艺，即：双低菜籽→清理→调质→脱皮→冷榨→膨化→浸出；采用正交实验等确定了新工艺的关键工艺参数为：脱皮机转速为1500转／分钟；冷榨温度为室温：膨化进料温度95℃，物料水分8.46％，喂料电机转速900r／min。
进行了双低菜籽脱皮冷榨膨化新工艺的中试，对关键单机性能进行评价，以生产成本和产品质量为考核指标，确定新工艺的操作条件为：菜籽调质水分为7—10％，脱皮机转速1450-1550转／分钟；冷榨温度为室温；膨化进料温度＞90℃，物料水分8—9％，喂料电机转速900r／min；浸出时间100分钟，料格装料高度1.2-1.3米，溶剂喷淋量1.5m~3／h。在此工艺条件下，菜籽脱皮率大于95％，皮中含仁小于1％，仁中含皮小于2％；冷榨饼残油15％，膨化料容重达490kg／m~3，膨化率达1.6，浸出粕残油率达到1％以下。中试产品冷榨油达到国家二级菜籽油标准，浸出粕粗蛋白质含量达46％以上，达到一级饲料用低硫苷菜籽粕标准。中试生产成本为143元／吨，比预榨浸出工艺节约生产成本近20％。
采用HPLC、分光光度法等对脂肪、蛋白质、氨基酸组成、硫甙、植酸、单宁等生化品质在脱皮冷榨膨化新工艺中的变化进行了研究，表明赖氨酸含量下降25％，几种重要的氨基酸如含硫氨基酸、酪氨酸和苯丙氨酸、缬氨酸含量只有轻微下降，克服了预榨浸出工艺对蛋白质有效氨基酸破坏严重的弊端，改善了饼粕的饲用效价。
采用透射电子显微镜对双低菜籽细胞结构在脱皮冷榨膨化新工艺中的变化进行了研究，表明冷榨饼经膨化后细胞结构完全破坏，细胞壁充分断裂，脂肪凝聚成较大的液滴，为浸出取油创造了良好的条件。
双低菜籽脱皮冷榨膨化新工艺是可行的，具有提高产品质量、降低生产成本、扩大生产能力等特点，产业化应用前景广阔。
Rape is one of the most important oil crops in china. Rapeseed contains abundant vegetable oil and protein resources. The extensive cultivation of double-low rapeseed does not only improve the nutritional value of the rapeseed oil, but also bring a promising prospect for the comprehensive utilization of rapeseed protein. For the present, the processing method of double-low rapeseed is still pre-pressing extraction mainly, which doesn't come up to the real value of double-low rapeseed, and cause unreasonable use of resources.
According to the mini-pilot plant scale of value-added process of double-low rapeseed, the process of dehulling-cold pressing -expansion is confirmed as the best process of double-low rapeseed. The process diagram is double-low rapeseed→cleanning→water adjustment→dehulling→cold presseing→ expansion→ extraction. The orthogonal experiment et al is used to study the key parameters of the process. The dehulling machine rotating speed is 1500rpm, cold pressing temperature is at room temperature, expansion inlet temperature is at 95℃,water content is 8.46%,feeding motor rotating speed is 900 rpm.
The capability of key machine during the pilot-plant scale process is evaluated. Cost and products quality as the evaluation factors, operation condition are confirmed: adjusting water content to 7-10%, dehulling machine rotating at 1500rpm, cold pressing at room temperature, expansion inlet temperature >90℃, water content 8-9%,feeding motor rotating speed 900 rpm. Under the condition mentioned above, dehulling rate is more than 95%, hulls contained in rapeseed kernel is less than 2%, kernels contained in hull is less than 1%, the oil content of cold pressing cake is reduced to 15%,density of expansed materials is 490kg/m3,expansion rate is 1.6, residual oil of rapeseed meal after solvent extraction is less than l%.Cold pressing oil meet the Standard of National II Rapeseed Oil. Protein content of rapeseed meal is 46%, meet the Standard of National I Low-glucosinolate Rapeseed Meal for Fodder. The processing cost is 143Yuan(RMB)/T, which is less than of pre-pressing extraction process by 20%.
The effects of various stages in the new process on the biochemical quality including crude fat and fatty acid composition, protein and amino acid profile, glucosinolate, tannin, phytic acid of rapeseed are studied by means of HPLC, colorimetric method et al. The results show that the Lys reduced by 25%, essential amino acid such as sulfur amino acid, Tyr, Phe, Val reduced slightly. The new process solve the problem of severely loss of essential amino acid during pre-pressing and extraction, improves feeding efficiency of rapeseed meal.
Transparent electron microscope is used to study the microstructures of rapeseed materials at various stages of the new process. The expansion of cold-pressing cake can destroy the cellular structure, break cellular wall fully. The free oil get together into oil drops, convenient for solvent extraction.
The new process of dehulling-cold pressing-expansion for rapeseed is feasible. The new process can improve quality of oil and meal, reduce producing cost, increase producing capacity. The industrialization and application of the new process are promising.
进行了双低菜籽高效加工工艺的小试，确定最优工艺路线为脱皮冷榨膨化工艺，即：双低菜籽→清理→调质→脱皮→冷榨→膨化→浸出；采用正交实验等确定了新工艺的关键工艺参数为：脱皮机转速为1500转／分钟；冷榨温度为室温：膨化进料温度95℃，物料水分8.46％，喂料电机转速900r／min。
进行了双低菜籽脱皮冷榨膨化新工艺的中试，对关键单机性能进行评价，以生产成本和产品质量为考核指标，确定新工艺的操作条件为：菜籽调质水分为7—10％，脱皮机转速1450-1550转／分钟；冷榨温度为室温；膨化进料温度＞90℃，物料水分8—9％，喂料电机转速900r／min；浸出时间100分钟，料格装料高度1.2-1.3米，溶剂喷淋量1.5m~3／h。在此工艺条件下，菜籽脱皮率大于95％，皮中含仁小于1％，仁中含皮小于2％；冷榨饼残油15％，膨化料容重达490kg／m~3，膨化率达1.6，浸出粕残油率达到1％以下。中试产品冷榨油达到国家二级菜籽油标准，浸出粕粗蛋白质含量达46％以上，达到一级饲料用低硫苷菜籽粕标准。中试生产成本为143元／吨，比预榨浸出工艺节约生产成本近20％。
采用HPLC、分光光度法等对脂肪、蛋白质、氨基酸组成、硫甙、植酸、单宁等生化品质在脱皮冷榨膨化新工艺中的变化进行了研究，表明赖氨酸含量下降25％，几种重要的氨基酸如含硫氨基酸、酪氨酸和苯丙氨酸、缬氨酸含量只有轻微下降，克服了预榨浸出工艺对蛋白质有效氨基酸破坏严重的弊端，改善了饼粕的饲用效价。
采用透射电子显微镜对双低菜籽细胞结构在脱皮冷榨膨化新工艺中的变化进行了研究，表明冷榨饼经膨化后细胞结构完全破坏，细胞壁充分断裂，脂肪凝聚成较大的液滴，为浸出取油创造了良好的条件。
双低菜籽脱皮冷榨膨化新工艺是可行的，具有提高产品质量、降低生产成本、扩大生产能力等特点，产业化应用前景广阔。
Rape is one of the most important oil crops in china. Rapeseed contains abundant vegetable oil and protein resources. The extensive cultivation of double-low rapeseed does not only improve the nutritional value of the rapeseed oil, but also bring a promising prospect for the comprehensive utilization of rapeseed protein. For the present, the processing method of double-low rapeseed is still pre-pressing extraction mainly, which doesn't come up to the real value of double-low rapeseed, and cause unreasonable use of resources.
According to the mini-pilot plant scale of value-added process of double-low rapeseed, the process of dehulling-cold pressing -expansion is confirmed as the best process of double-low rapeseed. The process diagram is double-low rapeseed→cleanning→water adjustment→dehulling→cold presseing→ expansion→ extraction. The orthogonal experiment et al is used to study the key parameters of the process. The dehulling machine rotating speed is 1500rpm, cold pressing temperature is at room temperature, expansion inlet temperature is at 95℃,water content is 8.46%,feeding motor rotating speed is 900 rpm.
The capability of key machine during the pilot-plant scale process is evaluated. Cost and products quality as the evaluation factors, operation condition are confirmed: adjusting water content to 7-10%, dehulling machine rotating at 1500rpm, cold pressing at room temperature, expansion inlet temperature >90℃, water content 8-9%,feeding motor rotating speed 900 rpm. Under the condition mentioned above, dehulling rate is more than 95%, hulls contained in rapeseed kernel is less than 2%, kernels contained in hull is less than 1%, the oil content of cold pressing cake is reduced to 15%,density of expansed materials is 490kg/m3,expansion rate is 1.6, residual oil of rapeseed meal after solvent extraction is less than l%.Cold pressing oil meet the Standard of National II Rapeseed Oil. Protein content of rapeseed meal is 46%, meet the Standard of National I Low-glucosinolate Rapeseed Meal for Fodder. The processing cost is 143Yuan(RMB)/T, which is less than of pre-pressing extraction process by 20%.
The effects of various stages in the new process on the biochemical quality including crude fat and fatty acid composition, protein and amino acid profile, glucosinolate, tannin, phytic acid of rapeseed are studied by means of HPLC, colorimetric method et al. The results show that the Lys reduced by 25%, essential amino acid such as sulfur amino acid, Tyr, Phe, Val reduced slightly. The new process solve the problem of severely loss of essential amino acid during pre-pressing and extraction, improves feeding efficiency of rapeseed meal.
Transparent electron microscope is used to study the microstructures of rapeseed materials at various stages of the new process. The expansion of cold-pressing cake can destroy the cellular structure, break cellular wall fully. The free oil get together into oil drops, convenient for solvent extraction.
The new process of dehulling-cold pressing-expansion for rapeseed is feasible. The new process can improve quality of oil and meal, reduce producing cost, increase producing capacity. The industrialization and application of the new process are promising.
引文
[1]http://www. agri. gov. cn/gndt/t20030710_99216, htm
[2]H．J．拉泽洪，H．D．戴克，忻耀年．菜籽脱皮冷榨的理论和实践．中国油脂，2000，25(6)：50～54
[3][美]Y．H．Hui主编，徐生庚，裘爱泳主译．贝雷：油脂化学与工艺学．北京：中国轻工业出版社，2001，375～379
[4]陈刚，彭健．菜籽饼粕抗营养因子研究进展．畜禽业，2001，(1)：14～15
[5]陈精明，包宗宏．硫代葡萄糖甙测定方法的新进展．中国油脂，2003，28(5)：44～47
[6]傅廷栋，杨光圣，涂金星等．中国油菜生产的现状与展望．中国油脂，2003，28(28)：11～13
[7]高绍璞，陈彦，张震东．现代生物显微技术的现状与发展趋势．安徽农业科学，2003，31(2)：243～245
[8]耿应逊．低温压榨制油及其产品质量分析．西部粮油科技，199，23(5)：31～32
[9]顾强华，甘维睿．榨油机．中国，ZL03 2 35115.1，2003，12，24
[10]华聘聘．菜籽加工过程中硫组分的分析．粮食与油脂，1989，(3)：37～40
[11]黄凤洪．油菜籽生化品质及其在加工过程中变化的研究：[硕士学位论文]．无锡：无锡轻工业学院，1991
[12]黄凤洪．双低油菜国内外发展动向及国家“十五”产业化发展战略．西部粮油科技，2002，(5)：8～11
[13]黄凤洪，周立新．菜籽脱皮加工利用．粮食与油脂，1998，(1)：30～31
[14]黄凤洪，周立新，李文林等．菜籽干法脱皮技术研究．中国油脂，2000，25(6)：48～49
[15]黄凤洪．双低油菜籽高效加工与多层次增值技术．中国油脂，2002，27(6)：9～11
[16]黄凤洪，周立新，李文林．一种高含油料脱皮膨化制取油脂和饼粕的方法．中国，CN1312358A，2001，9
[17]黄庆德，黄凤洪，李文林等．菜籽脱皮加工技术实践与应用．中国油脂，2003，28(1)：24～26
[18]黄秀娟．对油菜籽传统预处理和膨化工艺的分析．四川粮油科技，2001(1)：13～14
[19]胡建华，韦一良．优质资源双低油菜籽．武汉工业学院学报，2002，21(3)：1～3
[20]胡建华，韦一良．油菜籽现行加工工艺的分析．武汉工业学院学报，2002，21(4)：5～6
[21]胡健华，韦一良，刘协舫．油菜籽脱皮冷榨技术研究．中国油脂，2003，28(2)：5～7
[22]乐继江．蛋白质变化与出油率之间关系的探讨，粮食与油脂，1988，(4)：48～50
[23]厉秋岳．油菜籽综合利用．北京：中国农业科技出版社，1987，3～8
[24]李德芳．油菜籽中抗营养成分及其毒性作用．江苏食品与发酵，1994，(4)：22～26
[25]李建凡，H．Pettersson．十字花科植物中完整硫葡萄糖苯的分离和测定—去硫硫葡萄糖苷的高效液相色谱法测定．中国农业科学，1989，22(3)：87～93
[26]李瑚传，周瑞宝，钱向明等．水剂法制取菜籽油和饲用菜籽蛋白的研究报告．郑州粮食学院学报，1986，(2)：6～16
[27]吕杰，李耀根，肖志芳．分光光度法测定食物中植酸的研究．中国卫生检验杂志，2000，10(6)：652～654
[28]刘澄清，熊远著等．中双四号饼粕饲喂牲猪的试验．1996，1，45～48
[29]刘长虹．加热整粒菜籽蛋白质变化．粮食与油脂，1989，(4)：62～64
[30]刘大川．中国双低油菜加工科技进展．见：陈萌山，编．荆州：全国首届油菜交易会，2004，4，41～53
[31]刘大川，张麟等．油菜籽脱皮、挤压膨化、浸出制油新工艺的中试研究．中国油脂，2003，28(1)：15～20
[32]刘铭三．谷物及油料品质分析法．北京：中国农业出版社，1987，177～180
[33]苗虹，杨涛，霍君生等．柱前衍生高效液相色谱法测定食物中氨基酸含量．分析化学研究简报，2000，28(9)：1091～1095
[34]栾秀坤，陈悦鸣，冯艳萍等．高效液相色谱法测定食品中氨基酸含量的方法研究．中国公共卫生，2001，17(10)：922～922
[35]牟同敏．液相色谱法分析硫苷．中国油料，1988，(1)：83～86
[36]钱和，雕鸿荪，沈蓓英．现行油菜籽加工过程中各种成分的变化．无锡轻工大学学报，1995，14(2)：129～135
[37]钱和，雕鸿荪，沈蓓英．油菜籽中硫甙酶及其酶解性质的研究．无锡轻工大学学报，1997，16(2)：37～41
[38]瞿水忠，周瑞宝．饲用菜籽蛋白营养特性的研究．郑州粮食学院学报，1992，(1)：51～60
[39]石永峰译．加工对菜籽抗营养因子和营养价值的影响．天津粮油科技，1995，(3)：26～31
[40]王尔惠．油脂工业中膨化预处理新工艺简介．粮油食品科技，2001，9(3)：29～30
[41]王玲．食品中单宁含量测定的探讨．标准．计量．质量．，1995，(5)：25～26
[42]王宁娟．菜籽饼粕的应用．饲料博览，2001，(9)：8～9
[43]魏宗平．挤压膨化技术及设备的现状与发展．宝鸡文理学院学报，2000，6(2)：157～160
[44]吴德怀，卢丽华，王根凤等．植酸盐的间接光度分析研究及其应用—铁(Ⅲ)-2，2’-联吡啶体系．浙江工学院学报，1992，(1)：91～96
[45]吴谋成，袁俊华．油菜加工和综合利用的现状及对策．安徽农学通报，2000，6(4)：10～14
[46]吴谋成，袁俊华．加快我国油菜籽加工及综合利用的研究与产业化．粮食与油脂，2000，(1)：11～13
[47]谢伦定，陆齐波．双低菜籽粕在中国饲料业应用前景展望．中国油脂，2000，25(6)：163～166
[48]谢科生．我国饲料业的资源开发利用的主要技术途径．郑州粮食学院学报，1988，(4)：29～92
[49]余礼明，伍冬生，文友先等．油菜籽脱壳与分离设备研究．中国粮油学报，2002，17(5)：40～42
[50]于树森，白玉萍，都徐亮．双低油菜籽预榨挤压膨化机在实践中的优势．中国油脂，2003，28(8)：24～26
[51]张方平，刘文胜．高含油油料直接膨化与浸出的实践．中国油脂，2001，26(2)：49～50
[52]张麟．高效油菜籽脱皮机组的研制．中国油脂，2002，27(5)：13～14
[53]张麟，张小燕．油菜籽脱皮机的研究现状及其意义。武汉食品工业学院学报，1996，(1)：20～23
[54]郑竞成．对优质油菜籽制油工艺技术的探讨．中国油脂，2001，26(5)：38～39
[55]郑竞成，唐善华，杨宗明等．YGPH175型高含油油料膨化机的研制和应用．中国油脂，1998，23(6)：3～4
[56]周锦兰，胡健华．硫代葡萄糖苷的结构及降解特性．武汉工业学院学报，2003，22(1)：58～61
[57]朱大沛，石铁铮．油脂制取工艺学．郑州：河南科学技术出版社，1991，104～108
[58]A Bryan Hanley, C A Kwiatkowska, G Roger Fenwick. Enzymic hydrolysis of glucosinolates in a low water system. J. Sci. Food Agric., 1990,51:417～420
[59] A.Rutkowski, S.Gwiazda,K.Krygier. Sulfur compounds affecting processing of rapeseed.. J. Am. Oil Chem. Soc., 1982,59(1):7～11
[60] Bell J M. Nutrients and toxicants in rapeseed meal: a review. J. Anim. Sci., 1982,58: 996～1010
[61] Egon Josefsson. Effects of variation of heat treatment conditions on the nutritional value of low-glucosinolate rapeseed meal. J. Sci. Food Agric., 1975,26:157～164
[62] E.H.Unger in F.shahidi,ed., Canola and Rapeseed: Production, Chemistry. Nutrition and Processing Technology, Van Nostrand Reinhold, New York, 1991,235～248
[63] Elizabeth M.Prior, Vivekenand S.Vadke,Frank W.Sosulski. Effect of heat treatments on Canola Press Oils. J. Am. Oil Chem.Soc.,1991, 68(6):401～406
[64] E.W. Lusas,L.R.Watkins, et al. Edible fats and oils processing, basic principles and modem practices, AOCS Press, champaign, Ⅲ, 1990
[65] Fereidoon Shahldl, Marian Naczk. An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. J. Am. Oil Chem. Soc., 1992,69(9): 917～924
[66] F.Michael Blaicher, Friedrich Elastner, Wolfgang Stein, et al. Rapeseed protein isolates: effect of processing on yield and composition of protein. J. Agric. Food Chem., 983,31:358～362
[67] G.Roger Fenwick, E,Ann Spinks, Andrew P. Wilkinson. Effect of processing on the antinutrient content of rapeseed. J.Sci.Food Agric., 1986,37:735～741
[68] J.A.H.Dahlen, ch.Kristofferson. ISF/AOCS world Congress, New York(1980), 125～128
[69] Javier Vioque, Raul Sanchez-Vioque, Alfonso Clemente, et al. Production and characterization of an extensive rapeseed protein hydrolysate. J. Am. Oil Chem. Soc., 1999,76(7): 819～822
[70] J.A.Ward. Pre-pressing of oil from rapeseed and sunflower. J. Am. Oil Chem. Soc., 1984,61(8):1358～1361
[71] J.K.Daun, F.W.Hougen. Sulfur content of rapeseed oils..J. Am. Chem. Soc., 1975,53:169～171
[72] Jones, John D., Holme, John. Oilseed processing. USP 4158656,1979,6
[73] K. Sosulski, F.W. Sosulski. Enzyme-aided vs. two-stage processing of canola: technology, product quality and cost evaluation. J. Am. Oil Chem. Soc., 1993,70(9): 825～829
[74] LD.Campbell, B.A.Slominski. Extent of thermal decomposition of indole glucosinolates during the processing of Canola seed. J. Am. Oil Chem. Soc., 1990,67(2):73～75
[75] Michel Vermorel, Robert K.Heaney, G.Roger Fenwick. Nutritive value of rapeseed meal: effects of individual glucosinolates. J. Sci. Food Agric., 1986,37:1197～1202
[76] M.Naczk, R. Amarowicz, F. Shahidi. Protein-precipitating Capacity of crude condensed tannin of canola and rapeseed hulls. J. Am. Oil Chem. Soc., 2001,78(12): 1173～1177
[77] M.S.B.Embong, P.Jelen. Sulfur content of crude rapeseed oil form aqueous extraction. J. Am. Oil Chem. Soc., 1980,(2) : 75～77
[78] Ragnar Ohlson. Modern processing of rapeseed. J. Am. Oil Chem. Soc., 1992,69(3): 195～198
[79] R.Mcdanell, A.E.M.Mclean, A.B.Hanley, et al. The effect of feeding brassica vegetables and intact glucosinolates on mixed～function～oxidase activity in the livers and intestines of rats. Food Chem. Toxic., 1989,27(5):289～293
[80] R.Ponnampalam, J.Delisle, Y.Gagne,et al. Functional and nutritional properties of acylated rapeseed proteins. J. Am. Oil Chem. Soc., 1990,67(8): 531～536
[81] S.H.Yiu,R.G.Fulcher, Ⅰ.Altosaar. Processing effects on the structure and microchemical organization of rapeseed and its products. In: R.Ohlson, eds. 6Th international rapeseed conference. Paris, 1983,1490～1495
[82] Slominski,et al.,Hodowla Roslin Aktimatyzacja J. Masiennictwo, 1985:297～301
[83] Stewart J.Campbell. Quality control in a canola crushing plant. J. Am. Oil Chem. Soc., 1984,61(6):1097～1101
[84] Watrins L. R., Johnson W. H.,Doty S.C.. Expander process for oilseeds improves extraction and reduces energy requirements. Oil Mill Gajetteer, 1989,94(8):30～34
[85] Y.Endo, C.T. Thorsteinson, J.K. Daun. Characterization of chlorophyll pigments present in canola seed,meal and oil. J. Am. Oil Chem. Soc., 1992,69(6):564～568
[2]H．J．拉泽洪，H．D．戴克，忻耀年．菜籽脱皮冷榨的理论和实践．中国油脂，2000，25(6)：50～54
[3][美]Y．H．Hui主编，徐生庚，裘爱泳主译．贝雷：油脂化学与工艺学．北京：中国轻工业出版社，2001，375～379
[4]陈刚，彭健．菜籽饼粕抗营养因子研究进展．畜禽业，2001，(1)：14～15
[5]陈精明，包宗宏．硫代葡萄糖甙测定方法的新进展．中国油脂，2003，28(5)：44～47
[6]傅廷栋，杨光圣，涂金星等．中国油菜生产的现状与展望．中国油脂，2003，28(28)：11～13
[7]高绍璞，陈彦，张震东．现代生物显微技术的现状与发展趋势．安徽农业科学，2003，31(2)：243～245
[8]耿应逊．低温压榨制油及其产品质量分析．西部粮油科技，199，23(5)：31～32
[9]顾强华，甘维睿．榨油机．中国，ZL03 2 35115.1，2003，12，24
[10]华聘聘．菜籽加工过程中硫组分的分析．粮食与油脂，1989，(3)：37～40
[11]黄凤洪．油菜籽生化品质及其在加工过程中变化的研究：[硕士学位论文]．无锡：无锡轻工业学院，1991
[12]黄凤洪．双低油菜国内外发展动向及国家“十五”产业化发展战略．西部粮油科技，2002，(5)：8～11
[13]黄凤洪，周立新．菜籽脱皮加工利用．粮食与油脂，1998，(1)：30～31
[14]黄凤洪，周立新，李文林等．菜籽干法脱皮技术研究．中国油脂，2000，25(6)：48～49
[15]黄凤洪．双低油菜籽高效加工与多层次增值技术．中国油脂，2002，27(6)：9～11
[16]黄凤洪，周立新，李文林．一种高含油料脱皮膨化制取油脂和饼粕的方法．中国，CN1312358A，2001，9
[17]黄庆德，黄凤洪，李文林等．菜籽脱皮加工技术实践与应用．中国油脂，2003，28(1)：24～26
[18]黄秀娟．对油菜籽传统预处理和膨化工艺的分析．四川粮油科技，2001(1)：13～14
[19]胡建华，韦一良．优质资源双低油菜籽．武汉工业学院学报，2002，21(3)：1～3
[20]胡建华，韦一良．油菜籽现行加工工艺的分析．武汉工业学院学报，2002，21(4)：5～6
[21]胡健华，韦一良，刘协舫．油菜籽脱皮冷榨技术研究．中国油脂，2003，28(2)：5～7
[22]乐继江．蛋白质变化与出油率之间关系的探讨，粮食与油脂，1988，(4)：48～50
[23]厉秋岳．油菜籽综合利用．北京：中国农业科技出版社，1987，3～8
[24]李德芳．油菜籽中抗营养成分及其毒性作用．江苏食品与发酵，1994，(4)：22～26
[25]李建凡，H．Pettersson．十字花科植物中完整硫葡萄糖苯的分离和测定—去硫硫葡萄糖苷的高效液相色谱法测定．中国农业科学，1989，22(3)：87～93
[26]李瑚传，周瑞宝，钱向明等．水剂法制取菜籽油和饲用菜籽蛋白的研究报告．郑州粮食学院学报，1986，(2)：6～16
[27]吕杰，李耀根，肖志芳．分光光度法测定食物中植酸的研究．中国卫生检验杂志，2000，10(6)：652～654
[28]刘澄清，熊远著等．中双四号饼粕饲喂牲猪的试验．1996，1，45～48
[29]刘长虹．加热整粒菜籽蛋白质变化．粮食与油脂，1989，(4)：62～64
[30]刘大川．中国双低油菜加工科技进展．见：陈萌山，编．荆州：全国首届油菜交易会，2004，4，41～53
[31]刘大川，张麟等．油菜籽脱皮、挤压膨化、浸出制油新工艺的中试研究．中国油脂，2003，28(1)：15～20
[32]刘铭三．谷物及油料品质分析法．北京：中国农业出版社，1987，177～180
[33]苗虹，杨涛，霍君生等．柱前衍生高效液相色谱法测定食物中氨基酸含量．分析化学研究简报，2000，28(9)：1091～1095
[34]栾秀坤，陈悦鸣，冯艳萍等．高效液相色谱法测定食品中氨基酸含量的方法研究．中国公共卫生，2001，17(10)：922～922
[35]牟同敏．液相色谱法分析硫苷．中国油料，1988，(1)：83～86
[36]钱和，雕鸿荪，沈蓓英．现行油菜籽加工过程中各种成分的变化．无锡轻工大学学报，1995，14(2)：129～135
[37]钱和，雕鸿荪，沈蓓英．油菜籽中硫甙酶及其酶解性质的研究．无锡轻工大学学报，1997，16(2)：37～41
[38]瞿水忠，周瑞宝．饲用菜籽蛋白营养特性的研究．郑州粮食学院学报，1992，(1)：51～60
[39]石永峰译．加工对菜籽抗营养因子和营养价值的影响．天津粮油科技，1995，(3)：26～31
[40]王尔惠．油脂工业中膨化预处理新工艺简介．粮油食品科技，2001，9(3)：29～30
[41]王玲．食品中单宁含量测定的探讨．标准．计量．质量．，1995，(5)：25～26
[42]王宁娟．菜籽饼粕的应用．饲料博览，2001，(9)：8～9
[43]魏宗平．挤压膨化技术及设备的现状与发展．宝鸡文理学院学报，2000，6(2)：157～160
[44]吴德怀，卢丽华，王根凤等．植酸盐的间接光度分析研究及其应用—铁(Ⅲ)-2，2’-联吡啶体系．浙江工学院学报，1992，(1)：91～96
[45]吴谋成，袁俊华．油菜加工和综合利用的现状及对策．安徽农学通报，2000，6(4)：10～14
[46]吴谋成，袁俊华．加快我国油菜籽加工及综合利用的研究与产业化．粮食与油脂，2000，(1)：11～13
[47]谢伦定，陆齐波．双低菜籽粕在中国饲料业应用前景展望．中国油脂，2000，25(6)：163～166
[48]谢科生．我国饲料业的资源开发利用的主要技术途径．郑州粮食学院学报，1988，(4)：29～92
[49]余礼明，伍冬生，文友先等．油菜籽脱壳与分离设备研究．中国粮油学报，2002，17(5)：40～42
[50]于树森，白玉萍，都徐亮．双低油菜籽预榨挤压膨化机在实践中的优势．中国油脂，2003，28(8)：24～26
[51]张方平，刘文胜．高含油油料直接膨化与浸出的实践．中国油脂，2001，26(2)：49～50
[52]张麟．高效油菜籽脱皮机组的研制．中国油脂，2002，27(5)：13～14
[53]张麟，张小燕．油菜籽脱皮机的研究现状及其意义。武汉食品工业学院学报，1996，(1)：20～23
[54]郑竞成．对优质油菜籽制油工艺技术的探讨．中国油脂，2001，26(5)：38～39
[55]郑竞成，唐善华，杨宗明等．YGPH175型高含油油料膨化机的研制和应用．中国油脂，1998，23(6)：3～4
[56]周锦兰，胡健华．硫代葡萄糖苷的结构及降解特性．武汉工业学院学报，2003，22(1)：58～61
[57]朱大沛，石铁铮．油脂制取工艺学．郑州：河南科学技术出版社，1991，104～108
[58]A Bryan Hanley, C A Kwiatkowska, G Roger Fenwick. Enzymic hydrolysis of glucosinolates in a low water system. J. Sci. Food Agric., 1990,51:417～420
[59] A.Rutkowski, S.Gwiazda,K.Krygier. Sulfur compounds affecting processing of rapeseed.. J. Am. Oil Chem. Soc., 1982,59(1):7～11
[60] Bell J M. Nutrients and toxicants in rapeseed meal: a review. J. Anim. Sci., 1982,58: 996～1010
[61] Egon Josefsson. Effects of variation of heat treatment conditions on the nutritional value of low-glucosinolate rapeseed meal. J. Sci. Food Agric., 1975,26:157～164
[62] E.H.Unger in F.shahidi,ed., Canola and Rapeseed: Production, Chemistry. Nutrition and Processing Technology, Van Nostrand Reinhold, New York, 1991,235～248
[63] Elizabeth M.Prior, Vivekenand S.Vadke,Frank W.Sosulski. Effect of heat treatments on Canola Press Oils. J. Am. Oil Chem.Soc.,1991, 68(6):401～406
[64] E.W. Lusas,L.R.Watkins, et al. Edible fats and oils processing, basic principles and modem practices, AOCS Press, champaign, Ⅲ, 1990
[65] Fereidoon Shahldl, Marian Naczk. An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. J. Am. Oil Chem. Soc., 1992,69(9): 917～924
[66] F.Michael Blaicher, Friedrich Elastner, Wolfgang Stein, et al. Rapeseed protein isolates: effect of processing on yield and composition of protein. J. Agric. Food Chem., 983,31:358～362
[67] G.Roger Fenwick, E,Ann Spinks, Andrew P. Wilkinson. Effect of processing on the antinutrient content of rapeseed. J.Sci.Food Agric., 1986,37:735～741
[68] J.A.H.Dahlen, ch.Kristofferson. ISF/AOCS world Congress, New York(1980), 125～128
[69] Javier Vioque, Raul Sanchez-Vioque, Alfonso Clemente, et al. Production and characterization of an extensive rapeseed protein hydrolysate. J. Am. Oil Chem. Soc., 1999,76(7): 819～822
[70] J.A.Ward. Pre-pressing of oil from rapeseed and sunflower. J. Am. Oil Chem. Soc., 1984,61(8):1358～1361
[71] J.K.Daun, F.W.Hougen. Sulfur content of rapeseed oils..J. Am. Chem. Soc., 1975,53:169～171
[72] Jones, John D., Holme, John. Oilseed processing. USP 4158656,1979,6
[73] K. Sosulski, F.W. Sosulski. Enzyme-aided vs. two-stage processing of canola: technology, product quality and cost evaluation. J. Am. Oil Chem. Soc., 1993,70(9): 825～829
[74] LD.Campbell, B.A.Slominski. Extent of thermal decomposition of indole glucosinolates during the processing of Canola seed. J. Am. Oil Chem. Soc., 1990,67(2):73～75
[75] Michel Vermorel, Robert K.Heaney, G.Roger Fenwick. Nutritive value of rapeseed meal: effects of individual glucosinolates. J. Sci. Food Agric., 1986,37:1197～1202
[76] M.Naczk, R. Amarowicz, F. Shahidi. Protein-precipitating Capacity of crude condensed tannin of canola and rapeseed hulls. J. Am. Oil Chem. Soc., 2001,78(12): 1173～1177
[77] M.S.B.Embong, P.Jelen. Sulfur content of crude rapeseed oil form aqueous extraction. J. Am. Oil Chem. Soc., 1980,(2) : 75～77
[78] Ragnar Ohlson. Modern processing of rapeseed. J. Am. Oil Chem. Soc., 1992,69(3): 195～198
[79] R.Mcdanell, A.E.M.Mclean, A.B.Hanley, et al. The effect of feeding brassica vegetables and intact glucosinolates on mixed～function～oxidase activity in the livers and intestines of rats. Food Chem. Toxic., 1989,27(5):289～293
[80] R.Ponnampalam, J.Delisle, Y.Gagne,et al. Functional and nutritional properties of acylated rapeseed proteins. J. Am. Oil Chem. Soc., 1990,67(8): 531～536
[81] S.H.Yiu,R.G.Fulcher, Ⅰ.Altosaar. Processing effects on the structure and microchemical organization of rapeseed and its products. In: R.Ohlson, eds. 6Th international rapeseed conference. Paris, 1983,1490～1495
[82] Slominski,et al.,Hodowla Roslin Aktimatyzacja J. Masiennictwo, 1985:297～301
[83] Stewart J.Campbell. Quality control in a canola crushing plant. J. Am. Oil Chem. Soc., 1984,61(6):1097～1101
[84] Watrins L. R., Johnson W. H.,Doty S.C.. Expander process for oilseeds improves extraction and reduces energy requirements. Oil Mill Gajetteer, 1989,94(8):30～34
[85] Y.Endo, C.T. Thorsteinson, J.K. Daun. Characterization of chlorophyll pigments present in canola seed,meal and oil. J. Am. Oil Chem. Soc., 1992,69(6):564～568