分子蒸馏技术富集猕猴桃籽油中α-亚麻酸的研究  

Study on Enriching α-Linolenic Acid from Kiwi Fruit Seed Oil by Molecular Distillation Technology

作　　者：李婷婷[1] 吴彩娥[1] 许克勇[2] 李元瑞[3] 

机构地区：[1]南京林业大学森林资源与环境学院 [2]华南理工大学轻工与食品学院 [3]西北农林科技大学食品科学与工程学院

出　　处：《农业机械学报》2007年第5期96-99,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家科技部猕猴桃产业化开发研究项目(项目编号:国科发财字(2001)608号)

摘　　要：采用分子蒸馏技术对猕猴桃籽油中的α-亚麻酸进行了富集研究。通过正交试验对影响分子蒸馏的主要因素,即蒸馏压力、蒸馏温度、进料速度、刮膜转速进行了优化,得到刮膜式分子蒸馏装置富集猕猴桃籽油中α-亚麻酸的最佳工艺参数为:蒸馏压力3.0Pa,蒸馏温度110℃,进料速度20滴/min,刮膜转速400r/min,在此条件下α-亚麻酸的质量分数提高到83.69%;4级分子蒸馏后猕猴桃籽油中α-亚麻酸质量分数达到86.27%。The technology of enriching α-linolenic acid from kiwi fruit seed oil by molecular distillation has been studied. The influence of distillation pressure, distillation temperature, feed rate and agitating speed on the purity of α-linolenic acid were analyzed by the orthogonal test. The optimum operating conditions were determined, which is distillation pressure of 3.0 Pa, distillation temperature of 110℃, feed rate of 20 drops/min and agitating speed of 400 r/min. The content of α-linolenic acid of kiwi fruit seed oil reached up to 83.69% under the optimum conditions and α-linolenic acid was purified up to 86.27% by a four-stage molecular distillations.

关 键 词：猕猴桃籽油 分子蒸馏 Α-亚麻酸 富集 

分 类 号：TQ225.13[化学工程—有机化工] TQ028.31