高压超临界CO_(2)萃取茶籽油、核桃油及灵芝孢子油及其对质量的影响研究  

Evaluation of High-pressure Supercritical CO_(2) Extraction of Camellia Oil,Walnut Oil,Ganoderma lucidum Spores Oil and Effects on Oil Quality

作　　者：周丹 曾竟轩 何日凤 周雪[1,2] 史庆龙 葛发欢 Zhou Dan;Zeng Jingxuan;He Rifeng;Zhou Xue;Shi Qinglong;Ge Fahuan(School of Pharmaceutical Sciences,Sun Yat-Sen University,Guangzhou 510006;Guangdong Research Center for Supercritical Fluid Extraction of Chinese Medicine,Guangzhou 510006)

机构地区：[1]中山大学药学院,广州510006 [2]广东省中药超临界流体萃取工程技术研究中心,广州510006

出　　处：《中国粮油学报》2024年第6期133-140,共8页Journal of the Chinese Cereals and Oils Association

基　　金：云南省院士(专家)工作站项目(202104AC10001-B02);国家重点研发计划项目(2017YFC1703102);广东省重点领域研发计划项目(2020B1111120002)。

摘　　要：研究高压超临界CO_(2)萃取茶籽油、核桃油及灵芝孢子油萃取效率及其对产品质量的影响,并与常规萃取压力进行对比。在萃取温度40℃、分离压力11 MPa、分离温度50℃的萃取条件下,对比分析65、50、35 MPa的萃取压力条件对3种功能性油脂萃取效率的影响。通过GC-MS、HPLC法及相关理化指标测定,研究高压等不同萃取压力对3种油的脂肪酸组成、不皂化物成分、活性营养成分及理化指标等质量的影响。萃取压力对3种油脂的萃取效率有明显的差异,萃取压力越高,收率相应升高,油脂萃取效率也越高;高压等不同萃取压力对油脂脂肪酸组成几乎没有影响,但能显著提高角鲨烯等活性成分的萃取;从理化指标上看,高压萃取条件有助于降低食用油的酸值,提高油脂的品质。The supercritical CO_(2) extraction of camellia oil,walnut oil and Ganoderma lucidum spore oil and their effects on the oil quality were evaluated under high pressure and conventional pressure.under the conditions of extraction temperature of 40℃,separation pressure of 11 MPa,separation temperature of 50℃,the effects of different extraction pressure(35,50,65 MPa)on the extraction yield,fatty acid compositions and nutritional ingredients and the physicochemical indexes of oils extracted were analyzed and compared.The results indicated that different extraction pressures had a positive influence on the extraction yield.The higher the extraction pressure,the higher the extraction efficiency and the higher the yield.The high extraction pressure was more favorable to the extraction of some active components,such as squalene,and it could not change the fatty acids.Based on the above results,higher extraction pressure could improve the quality of oil under certain conditions.

关 键 词：油茶籽油 核桃油 灵芝孢子油 高压超临界CO_(2)萃取 脂肪酸分析 营养成分分析 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]