FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (2): 167-171.

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Technology and Properties of Carya kernel Oil

 ZHOU  Ming-Liang, WANG  Hong-Fei, HE  Yi-Jun   

  1. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China
  • Online:2008-02-15 Published:2011-08-24

Abstract: This experiment studied the supercritical CO2 fluid extraction(SFE-CO2) technology of Carya kernel oil(CKO). The results showed the extraction rate was high when the grind degree was 0.9~0.4 mm(20~40 mesh), time longer than 2 h, pressure higher than 30 MPa and temperatures 35~45 ℃. On basis of single factor test, the orthogonal test was used in optimization of technological parameters. The feasible technological conditions were 2.5 h, 30 MPa, 0.6 mm(30 mesh)and 40 ℃. By the above conditions, the extraction rate could be 95.74%. The effects of extraction methods on CKO physicochemical properties were researched. Compared with the ether extraction and the aqueous extraction, the obtained oil by SFE-CO2 has the following several traits:the high iodine, the low acid value, the low sponification value and the low peroxide and so on. By means of gas chromatography (GC), 93.55% unsaturated fatty acid were determined in the oil, including oleic acid 68.01%, linoleic acid 23.21% and linolenic acid 2.11%.

Key words: Carya kernel oil, supercritical CO2, extraction technology, properties