同种溶剂两步浸提法分离提取花椒籽皮油和仁油  

Extraction of Crust Oil and Kernel Oil from Pepper Seeds by Two-step Extraction Technology

作　　者：郑旭煦[1] 殷钟意[1] 杜若愚[1] 方明建[1] 王星敏[1] 李强[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,废油资源化技术与装备教育部工程研究中心,重庆400067

出　　处：《食品科学》2010年第22期180-184,共5页Food Science

基　　金：重庆市科技攻关项目(CSTC,2008AC1035);重庆市高校优秀成果转化项目(KJZH08211)

摘　　要：以大红袍花椒籽为原料,以油脂提取率为指标,采用同种溶剂两步浸提法分离提取花椒籽皮油和仁油,优化其提取工艺。结果表明:采用溶剂油在优化工艺条件下分步提取花椒籽皮油和仁油,提取率分别达到96.00%和97.51%,提取后的皮油产品主要含棕榈酸、棕榈油酸、油酸和亚油酸等饱和与不饱和高级脂肪酸甘油酯,而仁油产品主要含油酸、亚油酸、亚麻酸等不饱和高级脂肪酸甘油酯,有望开发为一种高营养保健食用油脂。Da-Hong-Pao pepper seeds were used as the raw materials to extract crust oil and kernel oil by two-step extraction technology using the same kind of solvent. The extraction processing was optimized on the basis of extraction rate. Results indicated that the extraction rates of crust oil and kernel oil with solvent oil under the optimal conditions were 96.00 % and 97.51%, respectively. The crust oil was mainly composed of saturated and unsaturated fatty acid ester such as palmitic acid, palmitolei acid, oleic acid and linoleic acid. The kernel oil mainly contained unsaturated fatty acid ester such as oleic acid, linoleic acid and linolenic acid, which can be expected as a kind of high nourishing and health edible oil.

关 键 词：花椒籽 两步浸提法 皮油 仁油 溶剂油 

分 类 号：TQ645.1[化学工程—精细化工]