小桐子饼的毒性及脱毒研究进展  

Progress on toxicity and detoxification methods of Jatropha curcas L. seed cake

作　　者：龚宽俊[1] 向诚[1] 角仕云[1] 何静[1] 贾文倩[1] 王舒怡[1] 李宝才[1] 廖云波 苟平 

机构地区：[1]昆明理工大学生命科学与技术学院,昆明650500 [2]云南神宇新能源有限公司,昆明650051

出　　处：《中国油脂》2013年第6期28-30,共3页China Oils and Fats

基　　金：国家科技支撑项目(2007BAD32B04)

摘　　要：小桐子饼是小桐子种仁或种子榨油后的副产物,产量大,是潜在的优质植物蛋白资源。但其含有的毒性成分佛波醇酯,阻碍了小桐子饼作为动物饲料的开发。如何对小桐子饼进行脱毒,是目前的研究热点之一。主要总结了佛波醇酯的理化性质及毒性,依据其特性归纳了4种佛波醇酯的脱毒方法。通过对比,目前比较可行的是溶剂浸出-热碱处理法和微生物发酵法,这两种方法基本都能将佛波醇酯完全去除。Jatropha curcas L. seed cake is the by - product of Jatropha curcas L. seed after oil extraction, which is a potential source of high quality vegetable protein. As phorbol esters are the main toxic compo- sition in Jatropha curcas L. seed cake, the cake used as animal protein feed is restricted. The development of detoxification methods of Jatropha curcas L. seed cake is a hot point. The physicochemi- cal properties and toxicity of phorbol esters were summarized, and four detoxification methods were in- duced. Solvent extraction -hot alkali treatment and microbial fermentation were feasible in removing phorbol esters completely.

关 键 词：小桐子饼 脱毒 佛波醇酯 毒性 理化性质 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] S816.9[轻工技术与工程—食品科学与工程]