正已烷与亚临界丁烷萃取酱渣中的粗脂肪

Extraction of crude fat from soy sauce residue with n-hexane and subcritical butane as solvent

以大豆为原料的酿造酱渣中粗脂肪含量高,该研究考察了正己烷与亚临界丁烷从大豆酱渣中萃取粗脂肪的效果,并研究了正已烷萃取动力学及水分对萃取效果的影响。结果显示,正已烷及亚临界丁烷均能快速萃取大豆酱渣粗脂肪,产物过氧化值不超过12.16 mmol/kg,酸值为45.6~74.6 mg KOH/g。正已烷萃取的初始质量浓度不为0 g/mL,速率常数较大,且含水量约13%时对正已烷萃取粗脂肪更有利。与正已烷相比,亚临界丁烷萃取过程温度低,得到的粕颜色更浅,粗脂肪过氧化值及酸值更低,是优选方法。

Soy sauce residue fermented from soybean has high crude fat content.Here,we investigated the effects of using n-hexane and subcritical butane as solvents for the extraction of crude oils and fats from soy sauce residue,as well as the kinetics of extraction and the influence of moisture content on the extraction.Both n-hexane and subcritical butane enabled rapid extraction of crude fats from soy sauce residue.The peroxide value of the obtained products did not exceed 12.16 mmol/kg,and the acid value ranged from 45.6 to 74.6 mg KOH/g.The initial concentration of n-hexane during extraction was not 0 g/mL,and the rate constants were large.Furthermore,a moisture content of approximately 13%was more favorable for n-hexane-based crude fat extraction.Compared to n-hexane,subcritical butane enabled extraction at lower temperatures and yielded lighter colored soybean meal and crude fat with lower peroxide and acid values.Therefore,subcritical butane is the preferred method for crude fat extraction from soy sauce residue.