CAJ | 학술논문

为提高澳洲坚果的出油率，采用亚临界丁烷萃取技术提取其油脂，优化温度、时间、料液比、萃取次数等工艺参数，并分析其主要理化指标及脂肪酸组成等品质指标。结果表明，亚临界丁烷萃取澳洲坚果油的最佳工艺参数为：萃取温度45℃、萃取时间15 min、料液比1∶5 g／mL、萃取4次，该条件下澳洲坚果油得率可达80.7％。所制备的油脂品质好，可省去大部分精炼工序；脂肪酸组成以油酸（58.99％）和棕榈油酸（17.59％）为主，并含少量的棕榈酸（9.29％）和硬脂酸（4.15％）。上述结果表明，亚临界丁烷提取澳洲坚果油脂具有操作温度低、产品质量优良的特点。
위제고오주견과적출유솔，채용아림계정완췌취기술제취기유지，우화온도、시간、료액비、췌취차수등공예삼수，병분석기주요이화지표급지방산조성등품질지표。결과표명，아림계정완췌취오주견과유적최가공예삼수위：췌취온도45℃、췌취시간15 min、료액비1∶5 g／mL、췌취4차，해조건하오주견과유득솔가체80.7％。소제비적유지품질호，가성거대부분정련공서；지방산조성이유산（58.99％）화종려유산（17.59％）위주，병함소량적종려산（9.29％）화경지산（4.15％）。상술결과표명，아림계정완제취오주견과유지구유조작온도저、산품질량우량적특점。
In order to improve oil extraction rate of Macadamia nut,the Macadamia nut oil was extracted by subcritical butane,and the process parameters such as temperature,extraction time,the ratio of solid to liquid and the extraction times were optimized.The main physicochemical properties and fatty acid composition were also ana-lyzed.An optimum oil extraction yield of 80.7% was extracted under condition that 1∶5 g/mL subcritical butane at the temperature of 45 ℃ for 4 times,and 15 min each time.Comparing to the hot pressing,most of refining proces-ses could be omitted by above extraction.The quality of the oil extracted was excellent with long oxidation induction time,and oleic acid(58.99%)and palmitoleic acid(17.59%)were the main unsaturated fatty acids(UFA)while palmitic acid(9.29%)and stearic acid (4.15%)were the main saturated fatty acids(SFA)present in the Maca-damia nut oil.It was concluded from above results that the Macadamia nut oil extracted by subcritical butane was characterized by both lower operating temperature and better quality.