摘要
为提高油茶饼粕的高效利用率,分析了油茶饼粕的主要化学成分,采用GC测定了残油的脂肪酸组成,并通过单因素试验和正交试验考察了料液比、提取时间和提取温度对饼粕中残油提取率的影响。研究结果表明:油茶饼粕残油主要由81.51%油酸、7.97%亚油酸和7.60%的棕榈酸组成;油茶饼粕残油提取的最佳工艺条件是:浸提温度为60℃,提取时间为5 h,料液比为1:9,残油提取率可达5.58%。
For improving the utilization rate of oil-tea camellia cake,the research analyzed the main chemical component and composition of fatty acid of residual oil by GC of it,and effects of ratio of material to liquid,extracting time and extracting temperature on oil yield were discussed by single factor tests and by orthogonal tests.The results as follow：the fatty acids in residual oil included 81.51% oleic acid,7.97% linoleic acid and 7.60% palmitic acid.The optimum extraction conditions were temperature of 60℃,extraction time of 5 h,solid-liquid ratio of 1：9,and the extraction rate of residual oil was 5.58%.
出处
《中国农学通报》
CSCD
2014年第1期73-76,共4页
Chinese Agricultural Science Bulletin
基金
国家科技部"国家油茶工程技术研究中心"(2011FU125X11)
关键词
油茶饼粕
提取工艺
优化
oil-tea camellia cake
extraction technology
optimize
