大豆油脚中混合脂肪酸提取工艺的研究  

Study on extraction of the fatty acid mixed in soybean oil sediment

作　　者：唐生 宋长虹 于洪起 尚刚 张毅新 

机构地区：[1]中国粮油控股有限公司,北京100020 [2]中粮佳悦(天津)有限公司,天津300452

出　　处：《粮油食品科技》2015年第6期44-46,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以大豆油脚为原料,盐酸水解后用索式提取器和真空旋转蒸发仪提取,研究大豆油脚中混合脂肪酸的提取工艺。通过正交实验确定索氏提取的最佳工艺条件是:加热时间为45 min,加热温度为75℃,盐酸浓度为22%;采用真空旋转蒸发的最佳工艺条件为:加热时间为45 min,加热温度为75℃,真空度为91.9 kPa。在两种最佳工艺条件下,采用真空旋转蒸发仪提取的脂肪酸含量(98.8%)比采用索式提取器提取的脂肪酸含量(90.18%)高。两种工艺中,真空度、盐酸浓度对提取的脂肪酸含量有一定影响,而加热时间和加热温度对脂肪酸含量影响不大。The extraction process of mixed fatty acid from soybean oil sediment was researched. Soybean oil sediment was hydrolyzed by hydrochloric acid. The mixed fatty acid was extracted by Soxhlet extractor or vacuum rotary evaporator. The optimal technical condition was obtained by orthogonal experiment, which was ： with Soxhlet extractor, heating time was 45 min, temperature 75 ℃, the concentration of hydrochloric acid 22% ; with vacuum rotary evaporator, heating time was 45 min, temperature 75 ℃, vacuum degree 91.9 kPa. The result showed that the fat acid content 98.8% extracted with vacuum rotary evaporator was higher than that with Soxhlet extractor, which was 90.18%. The vacuum degree and the concentration of hydrochloric acid had a certain influence on the extraction of fat acid content, while heating time and temperature had little influence.

关 键 词：大豆油脚 混合脂肪酸 提取 

分 类 号：TS209[轻工技术与工程—食品科学]