将通过加压丁烷法和冷榨法获得的山核桃坚果油的脂肪酸谱与市售油进行比较。
Fatty acid profile of pecan nut oils obtained from pressurized -butane and cold pressing compared with commercial oils.
作者信息
Scapinello Jaqueline, Magro Jacir D, Block Jane M, Di Luccio Marco, Tres Marcus V, Oliveira J Vladimir
机构信息
Environmental Sciences Area, Unochapecó, PO Box 1141, Chapecó, SC Brazil.
Department of Food Science, UFSC, Florianópolis, SC 88040-900 Brazil.
出版信息
J Food Sci Technol. 2017 Sep;54(10):3366-3369. doi: 10.1007/s13197-017-2771-9. Epub 2017 Aug 22.
Abstract
This short note compares the chemical profile of pecan nut oil samples obtained from pressurized -butane and cold pressing with two commercial oils. The conventional cold pressing technique yielded 58.9 wt%, while pressurized -butane yielded from 53 to 65 wt%, being the highest yield at 55 °C, and pressure of 40 bar. The -butane behaves nearly like a piston fluid within the experimental conditions used. The results showed that the extraction variables had a slight influence on the fatty acid composition of the samples. Extraction with -butane thus showed to be a promising alternative technique to conventional extraction methods, as very mild operating conditions and eco-friendly solvent can be used to provide good results without any residues in the final product.
摘要
本短文比较了通过加压丁烷法和冷榨法获得的山核桃油样品与两种商业油的化学特征。传统冷榨技术的出油率为58.9%（重量），而加压丁烷法的出油率为53%至65%（重量），在55°C和40巴的压力下出油率最高。在所用实验条件下，丁烷的表现几乎类似于活塞流体。结果表明，萃取变量对样品的脂肪酸组成有轻微影响。因此，丁烷萃取显示出是传统萃取方法的一种有前景的替代技术，因为可以使用非常温和的操作条件和环保型溶剂，在最终产品中不留下任何残留物的情况下获得良好结果。
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