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中国精品科技期刊2020
李跃金, 赵荣芳, 李丹. 超临界CO2萃取大豆油的工艺研究[J]. 食品工业科技, 2014, (05): 206-208. DOI: 10.13386/j.issn1002-0306.2014.05.032
引用本文: 李跃金, 赵荣芳, 李丹. 超临界CO2萃取大豆油的工艺研究[J]. 食品工业科技, 2014, (05): 206-208. DOI: 10.13386/j.issn1002-0306.2014.05.032
LI Yue-jin, ZHAO Rong-fang, LI Dan. Research of soybean oil by supercritical CO2 extraction[J]. Science and Technology of Food Industry, 2014, (05): 206-208. DOI: 10.13386/j.issn1002-0306.2014.05.032
Citation: LI Yue-jin, ZHAO Rong-fang, LI Dan. Research of soybean oil by supercritical CO2 extraction[J]. Science and Technology of Food Industry, 2014, (05): 206-208. DOI: 10.13386/j.issn1002-0306.2014.05.032

超临界CO2萃取大豆油的工艺研究

Research of soybean oil by supercritical CO2 extraction

  • 摘要: 以大豆为原料,采用超临界CO2萃取法,针对影响超临界CO2萃取大豆油的主要因素(温度、压力、萃取时间、颗粒度)进行了研究,并对实验条件进行优化设计。通过单因实验和正交实验,得到超临界萃取工艺的最优条件:温度45℃、压力25MPa、颗粒度50目、萃取时间60min。大豆中油的萃取率可高达21.48%;各因素影响大豆油萃取率的主次顺序为:颗粒度>压力>萃取时间>温度。 

     

    Abstract: The effects of main factors ( pressure, temperature, extraction time, particle size) of soybean oil by supercritical CO2 extraction were studied, and the experimental conditions were optimized with soybean as raw material.Through single factor experiment and the orthogonal experiment, optimum conditions of supercritical CO2 extraction technology were temperature 45℃, pressure 25MPa, granularity 50mesh, extraction time 60min. The extraction of soybean oil rate reached 21.48%.The influencing order of soybean oil extraction rate were as follows:grain > pressure > extraction time > temperature.

     

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