超临界CO_2提取黑莓籽油工艺研究  

Study on Extraction Technology of Blackberry Seed Oil with Supercritical Carbon Dioxide

作　　者：王广彬 梁峙[2] 李娟 唐小媛[3] 姜雯翔[3] 韩永斌[3] 梁骁[4] 

机构地区：[1]徐州绿健乳业有限责任公司,江苏徐州221006 [2]徐州工程学院,江苏徐州221018 [3]南京农业大学食品科技学院,江苏南京210018 [4]上海财经大学经济学院,上海200433

出　　处：《食品与药品》2015年第1期21-27,共7页Food and Drug

基　　金：国家星火计划(2013GA710101;2014GA690133);江苏省高校创新创业计划(201411998021Z);徐州市农业发展(XF13C028);国家建材创新计划(2014-M3-3;江苏省食品资源开发重点实验开放课题(SPKF201416);校级实验仪器课题

摘　　要：目的提高黑莓籽出油率及品质,增加黑莓附加值。方法以黑莓籽为原料,冷冻干燥脱水、冷冻粉碎细化、超临界CO2流体提取黑莓籽油。考察了CO2流量、提取压力、提取温度、提取时间、分离温度和分离压力对黑莓籽出油率的影响,并通过响应面试验确定了超临界CO2提取黑莓籽油的最佳工艺条件。结果超临界CO2提取黑莓籽油的最佳工艺参数为：将黑莓籽经冷冻干燥至含水量3.43%~5.35%,冷冻粉碎过60目筛,选用超临界CO2流体提取压力30 MPa,温度40℃,CO2流量25 L/h,提取时间60 min,分离压力7 MPa,分离温度35℃。在此条件下,出油率达到18.6%。结论此工艺提取的黑莓籽油品质优良,绿色环保。Objective To improve the yield and quality of blackberry seed oil and the added value of blackberry. Methods The blackberry seed oil was extracted by supercritical CO2 fluid from blackberry seed which was vacuum freeze dried and freeze grinded. The effects of extraction pressure, extraction temperature, CO2 flow rate, extraction time, separation pressure and separation temperature on the oil yield were studied, and the optimal extraction technology of blackberry seed oil was screened by Box-Behnken design. Results The optimal extraction technology of blackberry seed oil was as follows： seed water content after lyophilization of 3.43 %-5.35 %, grinding degree of 60 mesh, extraction pressure of 30 MPa, extraction temperature of 40 ℃, CO2 flow rate of 25 L/h, extraction time of 60 min, separation pressure of 7 MPa, separation temperature of 35 ℃. Under the optimal conditions, the yield of blackberry seed oil was 18.6 %. Conclusion The technology is environmental-friendly, and the extracted blackberry seed oil can be of adequate quality.

关 键 词：黑莓籽油 超临界CO2提取 真空冷冻干燥 冷冻粉碎 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]