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| 亚临界丁烷萃取芝麻油工艺及其品质分析研究 |
| Subcritical butane extraction of sesame oil and its quality |
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| DOI： |
| 中文关键词: 脱皮芝麻冷榨饼 亚临界丁烷萃取 芝麻油 芝麻粕 |
| 英文关键词:cold-pressed cake of peeled sesame subcritical butane extraction sesame oil sesame meal |
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| 中文摘要: |
| 以脱皮芝麻冷榨饼为原料，采用亚临界丁烷萃取芝麻油。以芝麻油萃取率为考察指标，通过单因素实验和正交实验优化得到最佳萃取工艺条件为：萃取温度60℃，萃取次数6次，萃取时间30 min，料液比1∶3.0；在此条件下芝麻油萃取率达98.57%。所得芝麻油品质好，质量指标达到国家一级成品芝麻油标准。所得芝麻粕色泽浅，粗蛋白含量达49.08%，氮溶解指数为14.02%，是很好的植物蛋白资源。 |
| 英文摘要: |
| Sesame oil was extracted from cold-pressed cake of peeled sesame by subcritical butane extraction technology. Using extration rate of sesame oil as index，the subcritical butane extraction process was optimized by single factor experiment and orthogonal experiment as follows：extraction temperature 60℃，extraction times 6，extraction time 30 min，ratio of solid to liquid 1∶3.0. Under the optimal conditions，the extraction rate of sesame oil reached 98.57%. The quality of the extracted sesame oil was good and the quality indexes met the national standard of first grade sesame oil. The sesame meal had light color，its crude protein content reached 49.08%，and its nitrogen soluble index was 14.02%，which was a good resource of vegetable protein. |
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