高酸值花椒籽油的醇萃取-碱炼混合脱酸工艺研究  

Study on deacidification technology of extraction- alkali refining method for high acid value Zanthoxylum bungeanum seed oil

作　　者：刘荣[1] 殷钟意[2] 姚世勇[1] 刘通[1] 郑旭煦[1,2] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067 [2]重庆工商大学催化与功能有机分子重庆市重点实验,重庆400067

出　　处：《食品工业科技》2014年第21期229-233,共5页Science and Technology of Food Industry

基　　金：重庆市科技攻关项目(CSTC;2011AB5007);重庆高校创新团队建设计划(KJTD201020);重庆工商大学研究生创新性科研项目(yjscxx2014-052-31)

摘　　要：以高酸值花椒籽油为原料,选择醇萃取-碱炼混合法精炼花椒籽油。以酸值、脱酸率或精炼率为指标,采用单因素实验和正交实验分别考察了初次脱酸和二次脱酸工艺中各参数对花椒籽油脱酸效果的影响。实验结果表明,在初次脱酸实验中95%乙醇与花椒籽油的液料比为2.5∶1m L/g,二次脱酸实验中乙醇浓度为65%、氢氧化钠浓度为1.4%、乙醇-Na OH溶液与花椒籽油的液料比为2∶1m L/g、反应温度为60℃的条件下,酸值为76.60mg KOH/g的花椒籽油可降低到0.38mg KOH/g。Taking Zanthoxylum bungeanum seed oil （ZSO）of high- acid value as raw material, and it was deacidified by Alcohol extraction-alkali refining method.Setting the acid value,deacidification rate and refining rate as indicators. The parameters of initial deacidification and secondary deacidification impact on the ZSO deacidification had been investigated by the single factor experiment and orthogonal experiments, respectively.The results showed that when the ethanol （95%） and ZSO ratio was 2.5 ：1mL/g in the initial deacidification simultaneously,the ethanol concentration was 65%, sodium hydroxide concentration was 1.4% and the ratio of ethanol-sodium hydroxide solution to ZSO was 2： 1 mL/g in the secondary deacidification,the acid value of ZSO decrease from 76.6mg KOH/g to 0.38mg KOH/g at 60℃ during the experimental process.

关 键 词：花椒籽油 醇萃取-碱炼混合法 酸值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]