摘要
将酱渣真空干燥后，采用溶剂萃取其中的油脂．结果显示，从酱渣中萃取油脂的最佳条件为：以正己烷为萃取剂，萃取温度63～65℃，萃取时间20min／次，萃取5次，液固比3．5：1（mL／g）．在本试验条件下，重现性好，粕中残油率不超过1．20％，所得毛油酸价为4．5mgKOH／g，过氧化值为15meq/kg．
Extracting crude oil from vacuum dried soy sauce residue with solvent was studied. The optimum conditions of the extracting procedure were as following recurrently： taking hexane as solvent, controlling temperature between 63 - 65℃, extracting 20 minutes per time for 5 times with the ratio of solvent volume to the mass of raw material was 3.5 ： 1 （mL/g）. It was also indicated that the meal contained less than 1.20% residue oil, the acid value and the peroxide value of crude oil were 4.5 mg KOH/g and 15 meq/kg, respectively.
出处
《仲恺农业技术学院学报》
2007年第1期58-61,共4页
Journal of Zhongkai Agrotechnical College
基金
仲恺农业技术学院校级科研基金(G3052721)资助项目
关键词
酱渣
溶剂萃取
残油
soy sauce residue
solvent extraction
residue oil
