分子蒸馏技术富集猕猴桃籽油中α-亚麻酸的研究

Study on Enriching α-Linolenic Acid from Kiwi Fruit Seed Oil by Molecular Distillation Technology

采用分子蒸馏技术对猕猴桃籽油中的α-亚麻酸进行了富集研究。通过正交试验对影响分子蒸馏的主要因素,即蒸馏压力、蒸馏温度、进料速度、刮膜转速进行了优化,得到刮膜式分子蒸馏装置富集猕猴桃籽油中α-亚麻酸的最佳工艺参数为:蒸馏压力3.0Pa,蒸馏温度110℃,进料速度20滴/min,刮膜转速400r/min,在此条件下α-亚麻酸的质量分数提高到83.69%;4级分子蒸馏后猕猴桃籽油中α-亚麻酸质量分数达到86.27%。

The technology of enriching α-linolenic acid from kiwi fruit seed oil by molecular distillation has been studied. The influence of distillation pressure, distillation temperature, feed rate and agitating speed on the purity of α-linolenic acid were analyzed by the orthogonal test. The optimum operating conditions were determined, which is distillation pressure of 3.0 Pa, distillation temperature of 110℃, feed rate of 20 drops/min and agitating speed of 400 r/min. The content of α-linolenic acid of kiwi fruit seed oil reached up to 83.69% under the optimum conditions and α-linolenic acid was purified up to 86.27% by a four-stage molecular distillations.