大扁杏仁油脂的超临界流体萃取及抗氧化稳定性  

Supercritical Fluid Extraction and Antioxidant Stability of Almond Oil

作　　者：杨翠峰 YANG Cuifeng(Taiyuan University,Taiyuan 030032)

机构地区：[1]太原学院,太原030032

出　　处：《食品工业》2021年第4期18-20,共3页The Food Industry

基　　金：2020年教学改革创新项目——《“工作室制”背景下,教学产研一体化特色专业建设研究》(编号:2020jg15)。

摘　　要：以辽宁产大扁杏作为杏仁来源,CO2作为超临界流体,采用超临界流体萃取法萃取杏仁油脂。经GC-MS分析该杏仁油脂发现组成成分主要有油酸、亚油酸、棕榈酸、棕榈油酸4种,且出油率可超过55%。此外对影响杏仁油脂品质的萃取温度因素、影响出油率的流体CO2流量因素进行了探讨分析,并主要就影响杏仁油脂抗氧化稳定的pH、温度和光照、天然抗氧化剂3个方面进行了试验分析与讨论。试验萃取的杏仁油脂出油率较高,低温避光条件下贮存可保持一定的抗氧化稳定性。Almond oil was extracted by supercritical fluid extraction(SFE)from almond of Liaoning province with CO2 as supercritical fluid.By GC-MS analysis,the almond oil was mainly composed of oleic acid,linoleic acid,palmitic acid and palmitoleic acid,and the oil yield could exceed 55%.In addition,the factors affecting the quality of almond oil extraction temperature and fluid CO2 flow rate were discussed.The effects of pH,temperature,light and natural antioxidants on the antioxidant stability of almond oil were analyzed and discussed.The almond oil yield by the experiment was higher,and it could maintain a certain degree of antioxidant stability under low temperature and dark storage conditions.

关 键 词：大扁杏仁 超临界萃取 出油率 抗氧化稳定性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]