超临界CO_2萃取不同筋度小麦胚芽油及其脂肪酸成分分析  

Optimization of Supercritical CO_2 Extraction and Fatty Acid Composition of Wheat Embryo Oil

作　　者：何娇[1] 张正茂[1] 燕雯[1] 王甜[1] 刘玉秀[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2013年第8期85-88,共4页Food Science

基　　金：陕西省科技统筹创新工程重大项目(2011KTZB02-01)

摘　　要：采用超临界CO2萃取技术,以高、中、低筋小麦胚芽为原料,通过正交试验分析方法,主要研究超临界CO2萃取小麦胚芽油的萃取压力、萃取温度和萃取时间3个因素对于小麦胚芽油萃取率的影响。结果表明,在萃取压力30MPa、萃取温度50℃、萃取时间2h的条件下萃取效果最佳,萃取率为11.05%。运用气相色谱技术分析不同筋度小麦胚芽油的脂肪酸成分组成,其中低筋小麦胚芽萃取出的小麦胚芽油中亚油酸相对含量高达58.23%。The high, medium and low gluten wheat germs were taken as experimental material. In order to optimize the extraction of wheat germ oil, the influence of extraction pressure, time and extraction temperature on the yield of wheat germ oil were investigated by the single factor experiments. Technology parameters were optimized by orthogonal experiments design experiments. The results showed that the optimum condition for extracting the yield of wheat germ oil was： extraction pressure 30 MPa, temperature 50 ℃ and 2 hours of extraction. Under these conditions, the extraction ratio is 11.05%. Analysis of fatty acid composition in embryo oil by gas chromatograph revealed that linoleic acid accounted for higher than 58.23% of total fatty acid in embryo oil of low intensity wheat.

关 键 词：小麦胚芽油 超临界CO2萃取 气相色谱 脂肪酸 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]