95%乙醇浸出麻疯树籽压榨饼工艺研究  

Extraction of pressed Jatropha curcas seed cake with 95% ethanol

作　　者：夏辉[1] 陈燕[1] 史宣明[1] 马雅斌[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安710082

出　　处：《中国油脂》2010年第10期30-33,共4页China Oils and Fats

摘　　要：以95%乙醇为溶剂对麻疯树籽压榨饼进行浸出,同时脱除饼中所含佛波醇酯。研究了原料粒度、料液比、浸出温度和浸出次数等因素对粕中佛波醇酯含量的影响。通过正交试验得出最优浸出工艺条件为:原料粒度10 mm,料液比1∶3(m/V),浸出温度60℃,浸出次数5次(每次30 min)。在此条件下,麻疯树籽粕残油率为0.2%,佛波醇酯含量为0.011 mg/g,粗蛋白含量为57.0%(N×6.25,干基)。Ethanol with the concentration of 95% was used as a solvent to extract the residual oil and phorbol esters from the pressed Jatropha curcas seed cake.The effects on the residual oil and phorbol esters content in the meal of influence factors,such as granular size,extraction temperature,extraction time and ratio of solid to liquid were researched.By orthogonal experiments,the optimal conditions were obtained as follows： granular size 10 mm,extraction temperature 60℃,extraction times 5（once 30 min）,ratio of solid mass to liquid volume 1∶3.Under these conditions,the residual oil,phorbol esters content and the protein content in the extracted Jatropha curcas seed meal were 0.2%,0.011 mg/g and 57.0%（N×6.25,dry）,respectively.

关 键 词：95%乙醇 麻疯树籽压榨饼 佛波醇酯 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]