节点文献

95%乙醇浸出麻疯树籽压榨饼工艺研究

Extraction of pressed Jatropha curcas seed cake with 95% ethanol

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 夏辉陈燕史宣明马雅斌

【Author】 XIA Hui,CHEN Yan,SHI Xuanming,MA Yabin(Xi’an Oils & Fats Research & Design Institute,State Administration of Grain Reserve of P.R.C.,Xi’an 710082,China)

【机构】 国家粮食储备局西安油脂科学研究设计院

【摘要】 以95%乙醇为溶剂对麻疯树籽压榨饼进行浸出,同时脱除饼中所含佛波醇酯。研究了原料粒度、料液比、浸出温度和浸出次数等因素对粕中佛波醇酯含量的影响。通过正交试验得出最优浸出工艺条件为:原料粒度10 mm,料液比1∶3(m/V),浸出温度60℃,浸出次数5次(每次30 min)。在此条件下,麻疯树籽粕残油率为0.2%,佛波醇酯含量为0.011 mg/g,粗蛋白含量为57.0%(N×6.25,干基)。

【Abstract】 Ethanol with the concentration of 95% was used as a solvent to extract the residual oil and phorbol esters from the pressed Jatropha curcas seed cake.The effects on the residual oil and phorbol esters content in the meal of influence factors,such as granular size,extraction temperature,extraction time and ratio of solid to liquid were researched.By orthogonal experiments,the optimal conditions were obtained as follows: granular size 10 mm,extraction temperature 60℃,extraction times 5(once 30 min),ratio of solid mass to liquid volume 1∶3.Under these conditions,the residual oil,phorbol esters content and the protein content in the extracted Jatropha curcas seed meal were 0.2%,0.011 mg/g and 57.0%(N×6.25,dry),respectively.

  • 【文献出处】 中国油脂 ,China Oils and Fats , 编辑部邮箱 ,2010年10期
  • 【分类号】TS224.3
  • 【被引频次】2
  • 【下载频次】73
节点文献中: 

本文链接的文献网络图示:

本文的引文网络