超临界CO_2破壁对米糠及米糠油提取的影响

Study on the effect of supercritical CO_2 cell breaking on rice bran and extraction of rice bran oil

通过超临界CO_2破壁方式对新鲜米糠进行预处理,考察破壁压力、破壁温度和破壁时间3个因素对米糠的过氧化物酶残余活性、微观结构和萃取米糠油时间的影响。结果表明:在破壁压力20 MPa、破壁温度50℃、破壁时间20 min的条件下,过氧化物酶残余活性为14.23%,出油率为13.99%。同时把经过预处理的米糠与未处理的米糠进行超临界CO_2萃取米糠油试验,对比发现,经过预处理的米糠在30 min内萃取出80%~90%的油脂,没有经过预处理的米糠30 min内萃取出40%~50%的油脂。

Used supercritical CO2 cell breaking technology as pretreatment for fresh rice bran, the effects of breaking pressure, breaking tempreature and breaking time on residual peroxidase activity, microstructure office bran and time of the rice bran oil extraction were studied. The optimum conditions for CO2 cell breaking were as follows： breaking pressure 20 MPa, breaking temperature 50 ℃ and breaking time 20 rain. Under the conditions the residual peroxidase activity was 14.23% and the yield of oil was 13.99%. The pretreated rice bran and unpretreated rice bran were treated by supercfitical CO2 extraction, the result showed that the oil yeied ofpreteated rice bran was 80%-90% in 30 min and the oil yield of unpretreated rice bran was 40%-50% in 30 min.