食品科学2012，Vol.33Issue(20)：51-55,5.
冷榨法、超临界CO2萃取法和有机溶剂浸出法提取山核桃油比较
Comparison of Code Pressing, Supercritical Carbon Dioxide Extraction and Organic Solvent Exaction for the Extraction of Carya cathayensis Sarg. Oil
肖仁显 1陈中海 1陈秋平 1沈建福1
作者信息
- 1. 浙江大学生物系统工程与食品科学学院，浙江 杭州 310058
- 折叠
摘要
Abstract
This study aimed to comparatively analyze physiochemical properties, fatty acid composition, VE content and oxidative stability of Carya cathayensis Sarg. oils extracted by cold pressing, supercritical carbon dioxide extraction and organic solvent extraction. They showed considerable variations in acid value, peroxide value, moisture and volatile contents and color but only slight variations in characteristic indices such as iodine value, saponification value, refractive index, relative density were observed. Moreover, these samples had nearly identical fatty acid composition; unsaturated fatty acids were predominant and revealed the highest relative content in the seed oil obtained by supercritical carbon dioxide extraction. The seed oil obtained by organic solvent extraction revealed the highest total VE content, among which, α-vitamin E was predominant. In addition, the seed oils obtained by different extraction techniques exhibited a significant variation in their oxidative stability and the one obtained by organic solvent extraction had the best oxidative stability. In conclusion, cold pressing is the most suitable extraction technique for the extraction of Carya cathayensis Sarg. oil.关键词
山核桃油/提取方法/理化指标/脂肪酸/VE/氧化稳定性Key words
Carya cathayensis Sarg./extraction technique/physicochemical indexed/fatty acid/vitamin E/oxidative stability分类
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肖仁显,陈中海,陈秋平,沈建福..冷榨法、超临界CO2萃取法和有机溶剂浸出法提取山核桃油比较[J].食品科学,2012,33(20):51-55,5.
