摘要
以菜籽饼为原料,用95%的乙醇作溶剂,通过改变浸出次数、原料坯厚、原料水分含量、固液比4个因素,在浸出温度78℃,每次浸出15min条件下对菜籽饼进行浸出,对浸出粕中的残油率进行检测分析,得出乙醇浸出菜籽饼的最佳工艺条件为:浸出次数9次,原料水分含量2.4%,原料坯厚0.50cm,固液比1∶4.0。得到的菜籽浸出粕中残油率为1.53%,蛋白质含量为45.84%(N×6.25,干基),单宁含量为1.4%,植酸含量为5.12%,硫甙含量为2.77mg/g。
Using 95 % ethanol as the solvent to extract rapeseed cake was studied. Under the conditions of extraction temperature 78 ℃ ,95% ethanol as extraction solvent, 15 min once, the effects on the residual oil of influence factors ,such as flake thickness ,moisture content of stuff,the ratio of solid to liquid were researched. The optimal conditions were obtained as follows： extraction times 9, moisture content of material 2.4% ,the ratio of solid to liquid 1：4. 0,flake thickness 0. 50 cm. The residual oil of the meal was 1.53 %, the content of the protein , tannin, phytic acid and glucosinolate was 43.84% （ N × 6.25, dry） 1.4%, 5.12% and 2.77 mg/g,respectively.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第5期13-15,共3页
China Oils and Fats
关键词
菜籽饼
乙醇
溶剂
浸出
rapeseed cake
ethanol
solvent
extraction
