亚临界萃取菜籽脱皮低温压榨饼中油脂  

Subcritical extraction of oil from dehulled cold-pressed rapeseed cake

作　　者：张明[1] 万楚筠[1] 黄凤洪[1] 

机构地区：[1]中国农业科学院油料作物研究所,油料脂质化学与营养湖北省重点实验室,武汉430062

出　　处：《中国油脂》2015年第5期14-17,共4页China Oils and Fats

基　　金：国家科技支撑计划(2012BAD49G00);现代农业产业技术体系(CARS-13)

摘　　要：以双低菜籽脱皮低温压榨饼为原料,亚临界丁烷为萃取剂,考察了料液比、萃取温度、萃取时间、萃取次数和原料粒径对其油脂提取率的影响。在单因素实验的基础上,通过四因素三水平的正交实验优化亚临界萃取工艺,获得的最佳萃取工艺参数为:萃取温度40℃,萃取时间30 min,料液比1∶8,萃取次数3次,原料粒径60目。在最佳萃取工艺参数条件下,油脂提取率达到95.07%。Using double -low dehulled cold -pressed rapeseed cake as raw material and subcritical bu- tane as extractant, the effects of ratio of material to liquid, extraction temperature, extraction time, extraction times and particle size of raw material on the oil extraction rate were investigated. Based on single factor experiment, the subcritical butane extraction conditions were optimized by four factors and three levels orthogonal experiment. The results showed that the optimal extraction conditions were obtained as follows ： extraction temperature 40 ℃, extraction time 30 min, ratio of material to liquid 1 ： 8, extraction times 3 times and particle size of raw material 60 meshes. The oil extraction rate was 95.07% under the optimal extraction conditions.

关 键 词：亚临界萃取 丁烷 双低菜籽 脱皮 低温压榨饼 油脂 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644[轻工技术与工程—食品科学与工程]