摘要
研究了低温下花生油的超临界萃取技术,采用单因素实验研究萃取压力、萃取温度、花生粉碎粒度、CO2气体流量等因素对花生油萃取率的影响,采用均匀实验方法确立花生油超临界萃取的最佳工艺条件.结果表明,萃取的最佳工艺条件为:萃取压力39 MPa,萃取温度59℃,物料粉碎度20目,气体流量30 kg/h,萃取时间为2 h.在此条件下,花生油萃取率可达95%以上,花生油品质较好,清香味纯正,花生粕的蛋白活性保持率可达93%以上.
The peanut oil supercritical extract technology under the low temperature was studied.By using the single factor experiment,the impact of the extraction pressure,temperature,particle size peanut,CO2 gas flow rate on the peanut oil extraction was investigated.By using the uniform experimental design the peanut oil supercritical extract＇s best technological conditions were establishmented when the degree of pulverization was 20 items,the extract time was 2 h,extract pressure was 39 MPa,the extract temperature was 59 ℃,gas flow amount was 30 kg/h,the extraction yield was above 95%,the peanut oil quality was good,the peanut original delicate fragrance taste was pure.The retention rate of peanut meal protein activity is above the 93%.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2011年第1期39-42,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
关键词
花生油
超临界CO2
均匀实验
蛋白活性
萃取
peanut oil
supercritical carbon dioxide
uniform experiment
activity of protein
extraction
作者简介
吕微（1980-）,男,广西省桂林市人,郑州轻工业学院硕士研究生,河南省商业科学研究所有限责任公司工程师,主要研究方向为食品科学与工程.
通讯作者 纵伟（1965-）,男,安徽省萧县人,郑州轻工业学院教授,主要研究方向为食品高新技术和功能性食品.
