!亚临界丁烷萃取澳洲坚果油的工艺及品质研究  

Extraction Process and Quality Research of Macadamia Nut Oil by Subcritical Butane

作　　者：许良[1] 叶丽君[1] 邱瑞霞[1] 秦广雍 黄雪松[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广州510632 [2]河南省亚临界萃取工程技术中心,郑州450001

出　　处：《中国粮油学报》2015年第6期79-83,共5页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(201303077)

摘　　要：为提高澳洲坚果的出油率,采用亚临界丁烷萃取技术提取其油脂,优化温度、时间、料液比、萃取次数等工艺参数,并分析其主要理化指标及脂肪酸组成等品质指标。结果表明,亚临界丁烷萃取澳洲坚果油的最佳工艺参数为:萃取温度45℃、萃取时间15 min、料液比1∶5 g/m L、萃取4次,该条件下澳洲坚果油得率可达80.7%。所制备的油脂品质好,可省去大部分精炼工序;脂肪酸组成以油酸(58.99%)和棕榈油酸(17.59%)为主,并含少量的棕榈酸(9.29%)和硬脂酸(4.15%)。上述结果表明,亚临界丁烷提取澳洲坚果油脂具有操作温度低、产品质量优良的特点。In order to improve oil extraction rate of Macadamia nut, the Macadamia nut oil was extracted by subefitical butane, and the process parameters such as temperature, extraction time, the ratio of solid to liquid and the extraction times were optimized. The main physicochemical properties and fatty acid composition were also analyzed. An optimum oil extraction yield of 80.7% was extracted under condition that 1：5 g/mL subcritical butane at the temperature of 45 ℃ for 4 times, and 15 min each time. Comparing to the hot pressing, most of refining processes could be omitted by above extraction. The quality of the oil extracted was excellent with long oxidation induction time, and oleic acid（58.99% ） and palmitoleic acid（＇17.59% ） were the main unsaturated fatty acids（UFA） while palmitic acid（9.29% ） and stearie acid （4.15%） were the main saturated fatty acids（SFA） present in the Macadamia nut oil. It was concluded from above results that the Macadamia nut oil extracted by subcritical butane was characterized by both lower operating temperature and better quality.

关 键 词：澳洲坚果油 亚临界流体萃取 丁烷 理化性质 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]