摘要
初步确定超临界CO2萃取法制取山杏仁油的最优工艺参数:萃取压力为35MPa、温度为37℃、时间为2.0h、CO2流量为16L/h,出油率达到43.74%;冷榨法制取山杏仁油的最优工艺参数:榨取温度为45℃、萃取时间为45min,出油率为42.56%。并对两种制油方法的工艺条件、操作时间、处理量和制取的山杏仁油品质进行比较,结果显示冷榨法在制取杏仁油上具有工艺简单、易于操作、油品质好等优点,应得到大力推广。
Processing condition, operation time and almond oil quality extracted by supercritical carbon dioxide fluid extraction and cold pressing technology are compared in this paper. The operational （SCFE） parameters for supercritical carbon dioxide fluid extraction are at 35MPa, 37℃, CO2 flow rate of 16L/h for 2h, and the extraction yield is 43.74%, while those for cold pressing are at 45℃ for 45min, and extraction yield is 42.56%. It turned out that cold pressing is characterized by its simpleness, easy operation and high quality oil thus can be used widely.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第6期59-60,63,共3页
Science and Technology of Food Industry
关键词
冷榨法
超临界CO2萃取法
山杏仁油
出油率
cold press
supercritical carbon dioxide fluid extraction
almond oil
oil-extracting rate
作者简介
赵云霞（1980-）,女,硕士,研究方向：食品加工.
