柑橘种子油的主要成分及提取技术  

The Main Chemical Composition and Extraction Methods for Citrus Seed Oil

作　　者：孙谦[1,2] 龙勇[2] 孙志高[2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业科学院柑桔研究所,重庆400712

出　　处：《中国粮油学报》2015年第4期142-146,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：柑橘种子作为柑橘的一种加工副产物，具有较高的营养价值，其粗脂肪的质量分数为37．53％～44．94％，主要是油酸、亚油酸、亚麻酸、棕榈酸、硬脂酸等，同时还含有柠檬苦素、黄酮类化合物、磷脂、VE等对人体有益的活性成分。本综述介绍了国内外不同品种柑橘种子油的主要成分，比较了压榨法、溶剂提取法、超临界CO2萃取法的优缺点，可为实际生产提供一定的指导。Citrus seed have high nutrition value as a byproduct of citrus, which contains fat 37.53% 44.94% , including limonin, flavonoids, phospholipids, VE and other active ingredients. The research introduced the main composition of different varieties of citrus seeds oil at home and abroad, and summarized squeezing method, solvent extraction and supercritical CO2 extraction method. This study also conducted comparation among each method to take suitable extraction processing in actual production.

关 键 词：柑橘种子油 成分 提取 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]