超临界CO_2萃取茶油的工艺优选及产品稳定性分析  

Optimization and Product Stability of Supercritical CO_2 Extraction of Camellia Oil

作　　者：肖道安[1] 熊筱娟[1] 

机构地区：[1]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《湖北农业科学》2015年第21期5375-5377,共3页Hubei Agricultural Sciences

基　　金：江西省支撑计划项目(2009BNB5600)

摘　　要：采用正交试验优化超临界CO_2萃取茶油并对其稳定性进行研究。以茶油的出油率为指标,考察茶子的粒度、萃取温度、压强及时间对出油率的影响并测定茶油储存期间的酸值和过氧化值,分析其产品的稳定性。结果表明,超临界CO_2萃取茶油的最佳工艺为粒度20目的茶子粉,温度45℃、压强30 Mp下萃取2.5 h,茶油的出油率达97.26%;该工艺下提取的茶油在阴凉避光处储藏18个月质量稳定。Optimized the supercritical CO2 extraction of camellia oil by orthogonal test and studied on its stability. With the oil rate of camellia oil as the index,inspected the influence of oil rate by the size of the camellia,supercritical CO2 extraction temperature pressure and extraction time, and measured the acid value and peroxide value during the camellia oil storage, stability analysis of its products. The results showed that the optimum technology of supercritical CO2 extraction of camellia oil were the size was 20 meshes,the temperature was 45℃,the pressure was 30 Mp,the time was 2.5 h. And with this method the extraction rate of the camellia reached to 97.26%. The camellia oil extracted by this process storaged of 18 months in a cool dark place was stable.

关 键 词：茶油 超临界CO2 萃取工艺 酸值和过氧化值 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]