食品科学

• 工艺技术 • 上一篇    下一篇

两级分步法提取月见草油工艺

王俊国,孙 贺,马丽娜,关 忠,于殿宇   

  1. 1.吉林工商学院,吉林 长春 130062; 2.东北农业大学食品学院,哈尔滨 150030
  • 出版日期:2013-07-25 发布日期:2013-08-02

Two-Step Extraction of Evening Primrose Oil

WANG Jun-guo,SUN He,MA Li-na,GUAN Zhong,YU Dian-yu   

  1. 1. Jilin Business and Technology College, Changchun 130062, China;
    2. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2013-07-25 Published:2013-08-02

摘要:

采用冷榨法对月见草油进行初榨,通过单因素和正交试验得出最佳参数为月见草籽初榨最佳温度75℃、水分含量6%、压力3.0MPa、转速36r/min。所得月见草油中γ-亚麻酸含量为9.5%,月见草籽初榨饼中残油为8.6%。对月见草籽初榨饼进行超临界CO2萃取,通过正交试验确定最佳参数为原料含水量4%、粉碎度50目、萃取时间3h、萃取压力35MPa、萃取温度35℃,月见草油萃取率达94. 9%。

关键词: 月见草油, 冷榨, 超临界CO2, &gamma, -亚麻酸

Abstract:

The production process of cold pressed evening primrose oil and the supercritical CO2 extraction process of oil
from the cake left were optimized by orthogonal array design. The optimal process conditions for producing cold pressed
evening primrose oil were 75 ℃, 6% of water content, 3.0 MPa and 36 r/min. The cold pressed oil obtained under these
conditions contained 9.5% γ-linolenic acid and the remaining residue showed a residual oil content of 8.6%. The optimal
process parameters for supercritical CO2 extraction of oil from this residue were found to be 50 mesh of particle size, 4% of
water content, 3 h, 35 MPa and 35 ℃, resulting in an oil yield of 94.9%.

Key words: evening primrose oil;cold press;supercritical CO2;&gamma, -linolenic acid