猕猴桃籽油中α-亚麻酸富集纯化的研究  

Studies on the Enrichment and Purification of α-Linolenic Acid from Kiwi Fruit Seed Oil

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,南京210037 [2]华南理工大学轻工与食品学院,广州510641 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2008年第2期5-11,共7页Journal of Chinese Institute Of Food Science and Technology

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

摘　　要：为获得较高纯度的α-亚麻酸,对猕猴桃籽油中的α-亚麻酸进行了富集纯化研究。采用超临界CO2萃取-精馏技术、超临界CO2萃取-精馏同尿素包合法、Ag+络合法分别结合的方式作为α-亚麻酸富集纯化的方法。结果表明:在萃取压力20MPa、萃取温度35℃、精馏压力13MPa,精馏温度梯度40～55～70～85℃、CO2流量3800g/h的条件下,精馏得到的α-亚麻酸含量为71.16%;采用15～17～19～21MPa程序升压的方式可使α-亚麻酸含量达到73.53%;萃馏结合尿素包合法后的α-亚麻酸含量为72.30%;萃馏结合Ag+络合法的α-亚麻酸含量为75.59%。采用上述3种方法均实现了猕猴桃籽油中α-亚麻酸的富集纯化。For the purpose of gaining high purity α-linolenic acid from kiwi fruit seed oil, the technology of supercritical carbon dioxide extraction-rectification, extraction-rectification combined with urea inclusion, silver ion complexation methods were studied in this paper. The results showed： under this conditions of extraction pressure as 20 MPa, extraction temperature as 35℃, rectification pressure as 13 MPa, rectification temperature gradient as 40-55-70-85℃, CO2 flow rate as 3 800 g/h, the content of α-linolenic acid achieved 71.16%, and it can be up to 73.53% by programmed pressure of 15-17-19-21 MPa. The content of α-linolenic acid achieved 72.30% by the method of combination of supereritical carbon dioxide extraction-rectification and urea inclusion, and it is 75.59% by supereritical carbon dioxide extraction-rectification and silver ion complexation. All of above three methods were achieved the enrichment and purification of α-linolenic acid from kiwi fruit seed oils.

关 键 词：超临界 CO_2萃取-精馏 猕猴桃籽油 Α-亚麻酸 富集 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]