超临界CO_(2)萃取制备腰果仁油工艺优化及其脂肪酸成分分析

Optimization of Oil Extraction Technology from Cashew Nut by Supercritical CO_(2)Extraction and Identification of Its Fatty Acid Components

以腰果仁为原料,采用超临界CO_(2)萃取技术萃取腰果仁油,研究萃取温度、萃取压强、萃取时间、CO_(2)流量对腰果仁油得率的影响,通过响应面法优化最佳提取工艺条件,采用气相色谱甲酯法对腰果仁油的脂肪酸成分进行分析。结果表明,超临界CO_(2)萃取腰果仁油的最佳条件为萃取温度45℃、萃取压强40 MPa、CO_(2)流量4.2 L/min、萃取时间1.6 h,该条件下腰果仁油得率为46.41%,与模型预测结果接近。气相色谱甲酯法对脂肪酸成分分析表明,腰果仁油含有12种脂肪酸成分,其中含量较高的4种脂肪酸成分分别为油酸58.42%、亚油酸18.75%、棕榈酸11.160%、硬脂酸9.890%,不饱和脂肪酸含量达78.21%。

This study employed supercritical CO_(2)extraction technology to extract cashew nut oil with cashew nuts as raw materials.The effects of extraction temperature,extraction pressure,extraction time,and CO_(2)flow rate on the yield of cashew nut oil were investigated.The extraction process conditions were optimized using the response surface methodology.Gas chromatography was used to analyze the fatty acid composition of cashew nut oil.The results showed that the optimal conditions for supercritical CO_(2)extraction of cashew nut oil were as follows:extraction temperature of 45℃,extraction pressure of 40 MPa,CO_(2)flow rate of 4.2 L/min,and extraction time of 1.6 h.Under these conditions,the yield of cashew nut oil was 46.41%,which was close to the predicted model result.The analysis using gas chromatography revealed that cashew nut oil contained 12 different fatty acids,with the four highest components being oleic acid(58.42%),linoleic acid(18.75%),palmitic acid(11.160%),and stearic acid(9.890%),resulting in a total unsaturated fatty acid content of 78.21%.