Michigan State University
The optimal technological parameters for extracting oil from oat bran were found out on the basis of orthogonal table and fatty acid compositions was analyzed by GC-MS, which provided theoretical reference to exploring functional oil. The experiment results showed: the optimal technological parameters were: pressure 15MPa, temperature 35℃and time 3 hours. Extracted oil was clear and golden in color with its special fragrance. Main fatty acid compositions were: palmitic acid 15.3%, stearic acid 2.24%, trans-9-octadecenoic acid 44.84%, linoleic acid 33.81%, linolenic acid 1.69% and cis-9-octadecenoic acid 2.12%, and the content of unsaturated fatty acid was 82.26%.