功能性米糠油超临界流体萃取工艺的研究-河南农业科学.pdfVIP

※工艺技术 食品科学 2009, Vol. 30, No. 18 155 张艳荣，丁 伟，王大为* (吉林农业大学食品科学与工程学院，吉林长春 130118) 采用超临界流体选择性萃取技术提取功能性米糠油，对影响功能性成分亚油酸提取率的主要因素：萃取 压力、温度、时间、物料粒度及夹带剂用量进行研究和分析，利用气相色谱法对萃取物中亚油酸进行定性定量分 析。通过正交试验优化萃取工艺条件，当萃取压力35MPa、萃取温度40 ℃、萃取时间100min、物料粒度0.450mm、 乙醇用量8% 时，米糠油提取量为17.53g/100g 米糠，亚油酸提取率为87.24% 。米糠油中主要脂肪酸油酸41.52% 、 亚油酸40.81% 。产品风味纯正、色泽橙黄、组织均匀不分层、富含亚油酸，可作为功能性油脂应用。 米糠油；超临界流体萃取；亚油酸；功能 Supercritical Fluid Extraction of Functional Rice Bran Oil ZHANG Yan-rong ，DING Wei ，WANG Da-wei* (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract ：Supercritical CO2 fluid was used to extract rice bran oil. The effects of five major extraction parameters such as extraction pressure, extraction temperature, extraction time, granularity of material and amount of modifier (absolute ethanol) on 5 yield of rice bran oil and recovery of linoleic acid (LA) were evaluated using a L16(4 ) orthogonal array design in which the interactive effects among the parameters were neglected temporarily, and qualitative and quantitative analysis linoleic acid in rice bran oil were carried out by gas chromatography (GC). A total amount of 17.53 g oil was obtained from 100 g rice bran with an extraction recovery of LA of 87.24% by the 100 min extraction at 35 MPa and 40 ℃ with a granularity of material of 0.450 mm and 8% addition of absolute ethanol. The major fatty acids in rice bran oil were oleic acid (OA) accounting for 41.52% and LA 40.81%. The product had pure flavor and orange color, and is homogeneous and rich in LA and therefore it can be used as functional oil. Key words ：rice bran oil ；supercritical fluid extraction ；l