小麦胚芽VE营养油制备方法的比较研究  

Study on the Methods of Extracting Vitamin E from the Wheat Germ

作　　者：杨慧萍[1] 曹玉华[1] 万忠民[1] 姜海秀[1] 郎天富[1] 

机构地区：[1]南京经济学院食品系,南京210003

出　　处：《食品科学》2003年第12期74-78,共5页Food Science

摘　　要：本课题对不同方法直接萃取小麦胚芽油及用超临界CO2流体精馏麦胚油的方法进行了比较研究。结果表明:用乙醚提取的小麦胚芽油中维生素E的含量比用乙醇(90%)提取的要高;用超临界CO2萃取在压力为33MPa,温度为45℃时有最高的维生素E含量;用超临界CO2精馏在压力为19MPa,温差为△t=9℃时有较好的维生素E浓集效果。This subject compared different methods of extracting wheat germ oil with the method of refining wheat germ oilthrough supercritical CO2 fluid. The results showed that the vitamin E content in wheat germ oil extracted with diethyl ether washigher than that with ethanol in 90%;the optimum content was obtained at the conditions of P=33MPa and T= 45℃ throughsupercritical CO2 extraction, but more vitamin E was got at the conditions of P=19MPa and △t = 9℃ through supercritical CO2rectification.

关 键 词：小麦胚芽油 维生素E 萃取 精馏 制备方法 超临界CO2流体 

分 类 号：TQ466.5[化学工程—制药化工]