摘要
目的:得到高品质、纯天然火麻仁油及保留饼粕中蛋白质的天然生物活性。方法:采用冷榨法提取火麻仁油,在单因素试验基础上,采用响应面法对提取工艺参数进行优化。建立入榨水分含量、入榨温度、压榨压力、压榨时间与火麻仁油提取率之间的数学模型。采用气相色谱法测定、面积归一化法分析所提取火麻仁油脂肪酸组成及含量。结果:通过典型性分析得出最优工艺条件为入榨水分含量4.5%、入榨温度59℃、压榨压力40MPa、压榨时间36min,在此最佳工艺条件下火麻仁油提取率可达82.74%。脂肪酸测定表明火麻仁冷榨油富含亚油酸、亚麻酸、油酸、花生四烯酸等不饱和脂肪酸,其总含量高达89.80%。结论:将响应面分析法应用于冷榨提取火麻仁油工艺条件优化,获得良好效果。火麻仁冷榨油不饱和脂肪酸含量高,是一种具有高营养保健价值的功能性油脂。
Objective： To obtain high quality, pure, natural hemp seed oil and meanwhile maintain the natural bio activity of protein retained in hemp seed meal. Methods： Onefactoratatime design and response surface meth odology were applied for the optimization of process parameters for the extraction of hemp seed oil by cold pressed method. A mathematical mode describing oil yield as a function of raw material water content, temperature, pressure and time was set up. The fatty acid composition and purity of hemp seed oil were analyzed by GC and peak area normalization method. Results： The optimal process parameters were determined through canonical analysis as follows： hemp seeds containing 4.5% water were pressed at 40 MPa and 59 ℃ for 36 min. Under these conditions, the yield of hemp seed oil was up to 82.74%. Hemp seed oil was found to be rich in linoleic acid, linolenic acid, oleic acid, arachidonic acid and other unsaturated fatty acids and have a total unsaturated fatty acids content as high as 89.80%. Conclusion： Response surface analysis is effective for optimizing the coldpressed extraction of hemp seed oil. Hemp seed oil is rich in unsaturated fatty acids and can thus be seen as a functional oil with high nutritional value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期67-72,共6页
Food Science
关键词
火麻仁油
冷榨
响应面分析
气相色谱
脂肪酸
hemp seed oil
cold pressing
response surface methodology （RSM）
gas chromatography （GC）
fatty acid
