摘要
采用异丙醇作溶剂对紫苏籽低温压榨饼进行浸出。改变浸出次数,料溶比,溶剂浓度3个因素,在温度78℃,每次15 min条件下进行浸出,对浸出粕中的残油率、蛋白质、单宁及植酸含量进行检测,得出异丙醇浸出紫苏籽低温压榨饼的最佳工艺条件为:浸出次数5次,料溶比1∶1.5(W/V),溶剂浓度87.7%。最终得到紫苏浸出粕的残油率为0.61%,蛋白质含量51.5%(N×6.25,干基),单宁含量1.7%,植酸含量2.81%。
Isopropyl alcohol（IPA） was used as the solvent to extract low temperature pressed Perilla seed cake. Under the extraction temperature 78 ℃ and extraction time 15 min once,the influence factors of extraction times, ratio of stuff to solvent, and solvent concentration on the residual oil, protein content,phytic acid and tannin content in Perilla seed meal were determined. The optimal conditions were as follows： extraction times 5,ratio of stuff to solvent 1 ： 1.5, IPA concentration 87.7%. The residual oil,protein content（dry basis）,tannin and phytic acid content in the finished Perilla seed meal was 0,61%,51.5%,1.7% and 2.81%,respectively.
出处
《中国油脂》
CAS
CSCD
北大核心
2007年第10期14-16,共3页
China Oils and Fats
关键词
紫苏籽
低温压榨饼
异丙醇
浸出
Perilla seed
low temperature pressed cake
isopropyl alcohol
extraction
