摘要
利用正交实验设计,研究超临界CO2从燕麦麸皮中萃取燕麦油的工艺参数,且用GC-MS分析了燕麦油的脂肪酸组成,为开发功能性油脂提供一定的理论参数。实验结果表明,最佳工艺参数是压力15MPa、温度35℃、时间3h。所得燕麦油澄清透明,呈现金黄色,具有特殊的麦香味。其脂肪酸主要有棕榈酸、硬酯酸、反-9-十八碳烯酸、亚油酸、亚麻酸、顺-9-十八碳烯酸,相对含量分别为15.30%、2.24%、44.84%、33.81%、1.69%和2.12%,而且不饱和脂肪酸占82.26%。
The optimal technological parameters for extracting oil from oat bran were found out on the basis of orthogonal table and fatty acid compositions was analyzed by GC-MS, which provided theoretical reference to exploring functional oil, The experiment results showed： the optimal technological parameters were： pressure 15MPa, temperature 35℃ and time 3 hours. Extracted oil was clear and golden in color with its special fragrance. Main fatty acid compositions were： palmitic acid 15.3%, stearic acid 2.24%, trans-9-octadecenoic acid 44.84%, linoleic acid 33.81%, linolenic acid 1.69% and cis-9- octadecenoic acid 2.12% , and the content of unsaturated fatty acid was 82.26%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第5期138-139,142,共3页
Science and Technology of Food Industry
基金
甘肃省科技厅科技攻关项目(0257063)。
