VIII Международная студенческая научная конференция Студенческий научный форум - 2016

Safflower (Carthamus tinctorius L.) is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm (12 to 59 in) tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments. It is a minor crop today, with about 600,000 tons being produced commercially in more than sixty countries worldwide. India, United States, and Mexico are the leading producers, with Ethiopia, Kazakhstan, China, the Arab World, Argentina and Australia accounting for most of the remainder. But today, the more important flowers used to make feed and oil in the Kazakhstan, this is how waste is! so we found a new technology into a variety of products so safflower，It may also be referred to as waste-free processing of safflower. We found that a machine is used to oil of extract，then we used the machine to Processing safflower, and get coloring and flavoring foods and feed, in medicines, and making red (carthamin) and yellow dyes，They are rich in vitamins，Trace Elements. Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine. It may also be taken as a nutritional supplement. INCI nomenclature is Carthamus tinctorius. Safflower seed is also used quite commonly as an alternative to sunflower seed in birdfeeders, but people do not like the taste of it,it is real problem of my resarch to solve.

There are two types of safflower that produce different kinds of oil: one high in monounsaturated fatty acid (oleic acid) and the other high in polyunsaturated fatty acid (linoleic acid). Currently the predominant edible oil market is for the former, which is lower in saturates than olive oil, for example. The latter is used in painting in the place of linseed oil, particularly with white paints, as it does not have the yellow tint which linseed oil possesses.

In dietary use, high–linoleic safflower oil has also been shown to increase adiponectin, a protein that helps regulate blood glucose levels and fatty-acid breakdown.During a 16-week, double-blind controlled study conducted at The Ohio State University, researchers compared high-linoleic safflower oil (SAF) with conjugated linoleic acid (CLA). [clarification needed] They studied post-menopausal women who had high blood sugar and wanted to lose weight. These participants showed an average reduction of 6.3 percent belly fat and an average of 20.3 percent increase in the important belly fat hormone, adiponectin.

Safflower oil chemical constants:

The relative density (d20 ℃ 4 ℃) 0.9190-0.9240

Refractive index (n20 ℃ D) 1.4750-1.4769

Freezing point (℃) -20 ~ -13

Viscosity (E020 ℃) 9.6-10.8

Fatty acids, freezing point (℃) 14.0

Iodine value (g iodine / 100g oil) 138-150

Saponification Value (mgKOH / g oil) 187-194

Unsaponifiables (%) 0.6-1.5

Safflower oil fatty acid composition (%):

Palmitic acid 5.5-6.4

Stearate 1.2-3.1

Oleic acid about 21

Linoleic acid 73

Safflower oil contains linoleic acid is the highest known vegetable oil, is a good source of linoleic acid, so the semi-drying oil the iodine value in its maximum, its nutritional value is higher. Safflower oil with 30% and 70% mixed edible rice bran oil to reduce cholesterol in human serum plays a significant role, so that the oil is "healthy (healthy food) nutrition oil." Safflower proved not only to be able to make certain animal serum cholesterol and triglycerides decreased significantly, but also to make atherosclerotic disease occurs significantly subsided. Produced in China's Xinjiang and Tibet safflower saffron production both at home and abroad enjoy a high reputation.

Preparation is machine pressed safflower oil or leaching, oil for food, foreign general made the safflower oil margarine, mayonnaise and salad oil for human consumption. Safflower oil color is very shallow, you can bleach after heating, it is to create high-level white paint 'of enclosed material. It can also make paint and non-yellowing alkyd resin prepared.

Summary. Safflower plants (roots, leaves, flowers) and the chemical composition of the surfactant has been detected. They are: proteins, fats, polyphenols, sugar, pectin, carotene, fiber, solarium, anthocyanins. We produced edible liquid oil, tea and food coloring from the safflower plant. We dentified macro and micronutrients in Saffower plants (roots, leaves, flowers) . It contains iron, manganese, calcium, potassium, sodium, magnesium, cobalt, lead, zinc and copper. The amino acid composition of a safflower plant was defined. Aqueous extracts of safflower plants have been experimented on the ultraviolet-visible spectrophotometry (UV-Vis or UV/Vis). Safflower plants (roots, leaves, flowers), 40%, 70%, 90% ethyl composition solutions in ethanol were determined and solved by means of gas chromatography. It has been proven that the safflower plants in food processing is a valuable product and it is produced without waste.

Резюме. Определены химический состав поверхностно-активного вещества сафлоровых растении (корни, листья, цветы). К ним относятся: белки, жиры, полифенолы, сахара, пектиновые вещества, каротин, клетчатка, солярии, антоцианов . Из сафлоровых растении добавлены пищевые жидкие масла, чай и пищевые красител.

Определено макро и микро элементов в сафлоровых растения (корни, листья, цветы), содержыт железо, марганец, кальций, калий, натрий, магний, кобальт, свинец, цинк и медь. Определено аминокислотный состав в сафлоровом растении. Водяные экстракты сафлорого растения были эксперементированы на оптическая спектроскопия. Сафлоровые растения (корни, листья, цветы), 40%, 70%, 90% -ный состав растворов в этиловом спирте были определены и решены с помощью газовой хроматографии. Разработана безотходная технология пререработки сафлора с производством различных ценных пищевых продуктов.

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