FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 281-285.

Previous Articles     Next Articles

Study on Extraction Technologies of Tea Seed Oil by Microwave and Supercritical CO2

MA  Cheng-Jin, HUANG  Qun, WU  Dao-Hong, CHEN  Gong-Xi, ZHU  Du-Juan, HUANG  Chang-Song, XIANG  Yong-Ping   

  1. 1.Institute of Food Science,Jishou University,Jishou 416000,China; 2.Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province,Jishou University,Jishou 416000,China; 3.Science and Technology Bureau of Guzhang County,Guzhang 416300,China; 4.Tea Project Management Bureau of Guzhang County,Guzhang 416300,China
  • Online:2008-10-15 Published:2011-12-08

RichHTML

0

PDF (PC)

537

Abstract: The supercritical CO2 (SC-CO2) and microwave were used to extract teaseed oil respectively,and their extraction conditions were optimized by orthogonal test respectively. The optimal SC-CO2 extraction conditions are determined as follows: extraction pressure 35 MPa,extraction temperature 45 ℃,separation temperature 30 ℃,extraction time 80 min,material particle size 40 meshes and CO2 flow rate 25～35 kg/h.The optimal microwave extraction conditions are determined as follows: cyclohexane as extraction solvent,ratio of solvent to material 5.0,microwave power 700 W,radiation time 50 s,radiation times 6 and material particle size 40 meshes. The yields of tea seed oil obtained by SC-CO2 and microwave are 28.07% and 27.16 %,respectively. The extraction time by microwave is shorter than that by SC-CO2,while the quality of tea seed oil by SC-CO2 is better than that by microwave. So the SC-CO2 extraction is a better technique for extracting oil from tea seed.

Key words: tea seed oil, SC-CO2 dioxide extraction, microwave extraction, technological condition, physics and chemistry index