不同方法制取山杏仁油的实验研究  

Research on almond oil extraction by two different methods

作　　者：赵云霞[1] 王建中[1] 吴迪[1] 王丰俊[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2006年第6期59-60,63,共3页Science and Technology of Food Industry

摘　　要：初步确定超临界CO2萃取法制取山杏仁油的最优工艺参数:萃取压力为35MPa、温度为37℃、时间为2.0h、CO2流量为16L/h,出油率达到43.74%;冷榨法制取山杏仁油的最优工艺参数:榨取温度为45℃、萃取时间为45min,出油率为42.56%。并对两种制油方法的工艺条件、操作时间、处理量和制取的山杏仁油品质进行比较,结果显示冷榨法在制取杏仁油上具有工艺简单、易于操作、油品质好等优点,应得到大力推广。Processing condition, operation time and almond oil quality extracted by supercritical carbon dioxide fluid extraction and cold pressing technology are compared in this paper. The operational （SCFE） parameters for supercritical carbon dioxide fluid extraction are at 35MPa, 37℃, CO2 flow rate of 16L/h for 2h, and the extraction yield is 43.74%, while those for cold pressing are at 45℃ for 45min, and extraction yield is 42.56%. It turned out that cold pressing is characterized by its simpleness, easy operation and high quality oil thus can be used widely.

关 键 词：冷榨法 超临界CO2萃取法 山杏仁油 出油率 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]