芝麻油亚临界流体低温萃取工艺及品质研究

SUBCRITICAL FLUID EXTRACTION OF SESAME OIL AT LOW TEMPERATURE AND SESAME OIL QUALITY ANALYSIS

以白芝麻为原料,通过单因素试验和正交试验优化亚临界丁烷萃取芝麻油工艺,以芝麻油萃取率为指标,得到最佳萃取工艺条件为:温度50℃,萃取次数6次,萃取时间30 min,料液比1∶4.未脱皮芝麻油得率可达95.56%,脱皮芝麻油得率为95.33%.未脱皮芝麻油各指标优于国家二级芝麻油标准,而脱皮芝麻油各指标优于国家一级芝麻油品质.脱皮芝麻粕的品质较好,基本保持蛋白质不变性,NSI值达到12.62,除粗脂肪外其他指标均优于国家一级芝麻粕的要求.

We optimized the sesame oil extraction process of white sesame seeds by using subcritical propane through single factor experiments and orthogonal experiments, and obtained the optimum extraction parameters as follows： temperature 50 ℃, extraction 6 times, extraction time 30 minutes, and material-to-liquid ratio 1：4. Under the optimum conditions, the unpeeled sesame oil yield reached 95.56%, and the pealed sesame oil yield reached 95.33%. All indicators of the unpeeled sesame oil and the peeled sesame oil, except water content and volatile matter content,were superior to the Chinese secondary sesame oil and the Chinese primary sesame oil respectively. The peeled sesame meal had good quality, and could keep proteins from denaturing; the NSI value reached 12.62;and the peeled sesame meal was superior to the Chinese primary sesame meal, except crude fatty content.