米糠油低温浸出条件的优化  

Optimization of rice bran oil low-temperature leaching conditions

作　　者：李越[1] 邹小雨[1] 周雪松[2] 张智[2] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省北大荒米业集团有限公司,黑龙江哈尔滨150090

出　　处：《食品工业科技》2014年第8期264-266,271,共4页Science and Technology of Food Industry

基　　金：粳米地理标志产品品质鉴别技术及高品质商品米绿色加工技术集成与示范(2012BAD34B0205)

摘　　要：采用低温溶剂法浸提米糠油。以提油率和蜡含量为指标,通过正交实验,确定最佳的提取工艺条件。并对最佳浸提条件下获得的毛油进行理化性质的检测并与高温最佳浸提条件下获得的毛油对比。结果表明,低温浸提米糠油的最佳工艺参数为:浸提温度20℃、料液比1∶3、浸提时间2h,按此工艺条件提取米糠毛油,重复3次,取平均值,提取率为16.70%,蜡含量为0.79%。低温浸出工艺浸提出的米糠毛油蜡含量比高温低约1.83%。Rice bran oil was extracted by the low temperature solvent. Oil extraction rate and the wax content were as an indicator to determine best extraction conditions by orthogonal experiment. Physical and chemical properties detection were contrasted crude oil in high temperature optimum extraction conditions with what was in low temperature. Results showed that the optimum parameters of the low-temperature extraction of rice bran oil：extraction temperature at 20℃,the solid-liquid ratio of 1 ∶3,extraction time 1.5h,this process conditions,extraction of rice bran crude oil,was repeated three times,take the average. The extraction rate of 16.70%,the wax content of 0.79%. At low temperature,wax content was about 1.83% lower than the room temperature＇s in rice bran crude oil.

关 键 词：米糠油 低温浸提 工艺优化 蜡含量 

分 类 号：TS201.1[轻工技术与工程—食品科学]