FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 85-87.doi: 10.7506/spkx1002-6630-201308017

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Optimization of Supercritical CO2 Extraction and Fatty Acid Composition of Wheat Embryo Oil

HE Jiao,ZHANG Zheng-mao*,YAN Wen,WANG Tian,LIU Yu-xiu   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Received:2012-03-13 Revised:2013-03-10 Online:2013-04-25 Published:2013-05-07

Abstract: The high, medium and low gluten wheat germs were taken as experimental material. In order to optimize the extraction of wheat germ oil, the influence of extraction pressure, time and extraction temperature on the yield of wheat germ oil were investigated by the single factor experiments. Technology parameters were optimized by orthogonal experiments design experiments. The results showed that the optimum condition for extracting the yield of wheat germ oil was: extraction pressure 30 MPa, temperature 50 ℃ and 2 hours of extraction. Under these conditions, the extraction ratio is 11.05%. Analysis of fatty acid composition in embryo oil by gas chromatograph revealed that linoleic acid accounted for higher than 58.23% of total fatty acid in embryo oil of low intensity wheat.

Key words: wheat embryo oil, supercritical CO2 extraction, gas chromatograph, fatty acid