分子蒸馏富集甜杏仁油中多不饱和脂肪酸技术研究  

Study on enrichment of polyunsaturated fatty acids in sweet almond oil by molecular distillation

作　　者：吕从锦[1] 侯伟伟[1] 陈小华[1] 段磊[1] 鲁蒙[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2012年第5期145-148,155,共5页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区科技支疆项目(200891105)

摘　　要：研究影响分子蒸馏富集甜杏仁油中多不饱和脂肪酸的因素并确定最佳工艺参数。甜杏仁油经乙酯化后,通过单因素实验分析影响分子蒸馏效果的主要因素为蒸馏温度、刮板转速、进料速度和真空度,结合设备情况并应用响应面法中的Box-Behnken设计优化分子蒸馏参数,在60滴/min的进料速度下,经过优化得出最佳工艺参数为:蒸馏温度109℃,刮膜器转速350r/min,操作压力3Pa,在此条件下多不饱和脂肪酸的含量为93.883%。结果表明,分子蒸馏技术富集甜杏仁油中多不饱和脂肪酸是可行的。The enrichment conditions of polyunsaturated acids from sweet almond oil by molecular distillation was researched.After ethyl esterified,the main factors,including distillation temperature,scraper speed,feed rate and operating pressure,influenced the result of molecular distillation were analyzed by single factor tests.Based on the result of single factor tests,Box-Behnken response surface was designed to optimize the distillation parameters combined with the equipment,the optimum parameters were：distillation temperature 109℃,the scraper speed 350r/min,operating pressure 3Pa,in this condition,the content of polyunsaturated fatty acids was 93.883%.The result indicated that the enrichment of polyunsaturated fatty acids in sweet almond oil by molecular distillation was feasible.

关 键 词：甜杏仁油 分子蒸馏 多不饱和脂肪酸 富集 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]