猕猴桃籽中α-亚麻酸提取工艺研究

Study on the Extraction Technology of α-linolenic Acid from Kiwi Fruit Seeds

传统猕猴桃加工工艺中大量富含α-亚麻酸的猕猴桃籽残渣被丢弃而造成极大浪费,为了研究猕猴桃籽中α-亚麻酸的提取工艺,进行了利用有机溶剂萃取技术和超临界CO2流体萃取技术萃取猕猴桃籽中α-亚麻酸试验。试验结果表明,猕猴桃籽中α-亚麻酸的最佳萃取工艺为超临界CO2流体萃取工艺,其工艺条件为:猕猴桃籽粉碎过40目筛,萃取温度38℃,萃取压力32 MPa,萃取时间2.5 h,分离压力5 MPa,温度50℃,α-亚麻酸的得率达22.23%,萃取物α-亚麻酸含量达59.40%。

Two extraction methods （the supercritical CO2 fluid extraction and organic solvent extraction） were tested to select the better method for extracting α-linolenic acid from kiwi fruit seeds. The results show that the supercritical CO2 fluid extraction is the better method and 22.23% of α-linolenic acid extraction rate and 59.40% of α-linolenic acid content in the extraction can be obtained under the technology condition including 32 Mpa pressure, 2. 5 h, 38℃ and 5 Mpa separating pressure.