葵花籽油结构式
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常用名 | 葵花籽油 | 英文名 | Sunflower oil |
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CAS号 | 8001-21-6 | 分子量 | N/A | |
密度 | 0.9 g/mL at 25 °C(lit.) | 沸点 | N/A | |
分子式 | N/A | 熔点 | N/A | |
MSDS | 美版 | 闪点 | >110℃ | |
符号 |
GHS07 |
信号词 | Warning |
葵花籽油用途1.除食用外,可用于制备硬化油、肥皂、甘油及油漆等。还可做涂层剂、乳化剂、成型助剂、组织改进剂等。 2.用作稀释剂、润肤剂、乳化剂、溶剂。 |
中文名 | 葵花籽油 |
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英文名 | Sunflower oil |
中文别名 | 红花籽油 |
英文别名 | 更多 |
密度 | 0.9 g/mL at 25 °C(lit.) |
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闪点 | >110℃ |
外观性状 | 淡黄色透明液体 |
折射率 | n20/D1.475 |
储存条件 | 铁桶包装。贮存于阴凉干燥处,避免阳光直射,勿与易燃品堆放在一起。 |
稳定性 | 常温常压下稳定 |
更多 | 1. 性状:淡黄色透明油状液体 2. 相对密度(g/mL,15/15ºC):0.922~0.926 3. 沸点(ºC,101.3kPa):40~60 4. 熔点(ºC):-18 5. 凝固点(ºC):16~19 6. 折射率(25ºC):1.472~1.474 7. 折射率(40ºC):1.466~1.468 8. 溶解性:可与苯、氯仿、四氯化碳、乙醚及石油醚混溶,几乎不溶于乙醇和水。 9.皂化值(mgKOH/g):188-194 10.碘值(gI2/100g):120-136 |
葵花子→清理→分选→剥壳→预分筛→壳仁分离→干燥→轧坯→蒸炒→预榨→浸出→脱胶→中和→脱色→脱臭→冬化→成品
Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
Food Sci. Technol. Int. 19(1) , 11-23, (2013) Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses... |
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Influence of the type of vegetable oil on the drug release profile from lipid-core nanocapsules and in vivo genotoxicity study.
Pharm. Dev. Technol. 19(7) , 789-98, (2014) The use of rice bran (RB), soybean (SB) or sunflower seed (SF) oils to prepare lipid-core nanocapsules (LNCs) as controlled drug delivery systems was investigated. LNCs were prepared by interfacial de... |
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Stearic acids at sn-1, 3 positions of TAG are more efficient at limiting fat deposition than palmitic and oleic acids in C57BL/6 mice.
Br. J. Nutr. 111(7) , 1174-80, (2014) In the present study, we investigated the effect of long-acyl chain SFA, namely palmitic acid (16:0) and stearic acid (18:0), at sn-1, 3 positions of TAG on obesity. Throughout the 15 weeks of the exp... |
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