摘要
采用单因素试验考察了分子蒸馏法中蒸馏温度、蒸馏压强、进料速率和刮板转速对脱除茶油中游离脂肪酸的影响,然后采用正交试验优化了脱除游离脂肪酸的工艺参数.在冷凝温度40℃,预热温度75℃条件下,研究确定了最佳工艺条件为:蒸馏温度250℃,蒸馏压强40 Pa,进料速率12 mL·min^(-1),刮板转速300 r·min^(-1).在此最佳工艺条件下,脱酸后茶油酸值(KOH)为0.12 mg·g^(-1),脱酸率达95.14%.分子蒸馏脱酸后茶油达到国家压榨成品油茶籽油一级质量标准.
The effects of distillation temperature, distillation pressure, feed rate and scraper speed on the removal of free fatty acids from tea oil by molecular distillation were investigated by single factor experiment, and then the process parameters were optimized by orthogonal experiment.Then the orthogonal experiment was used to optimize the factors.The optimal distillation conditions were determined under the conditions of condensing temperature 40 ℃ and preheating temperature 75 ℃ as follows: distillation temperature 250 ℃,distillation pressure 40 Pa, feed rate 12 mL·min^(-1),scraper speed 300 r·min^(-1).Under the optimal conditions, the acid value was 0.12 mg·g^(-1),the deacidification rate reached 95.14%.After molecular distillation and deacidification, the tea oil reached the first grade quality standard of national pressed camellia seed oil.
作者
雷华平
范仰望
冯圣
秦宣龙
周艳婷
张辉
Lei Huaping;Fan Yangwang;Feng Sheng;Qin Xuanlong;Zhou Yanting;Zhang hui(School of Pharmaceutical Sciences,Xiangnan University,Chenzhou 423000,China)
出处
《湘南学院学报》
2021年第5期9-12,35,共5页
Journal of Xiangnan University
基金
湖南省教育厅科学研究项目(19B524)
湖南省大学生创新创业训练计划项目(湘教通[2020]191号No.3684)。
关键词
分子蒸馏
茶油
脱酸
molecular distillation
tea oil
deacidification
