杏仁油的理化性质及脂肪酸组成的试验研究_马玉花 . Physicochemical Property and Fatty Acid Composition of Bitter Almond Oil

Abstract

The fatty acid composition and VE content of the almond oil extracted with cold soak,solvent refluxing,heat squeeze,and supercritical CO2 were determined by using GC and HPLC.GC analysis indicates that the oils extracted with different methods have the same fatty acid composition,and the contents of unsaturated fatty acids are within the range from 92.64% to 94.63%.The VE content of the oil extracted with supercritical CO2 is the highest,followed by heat squeeze.The acid value of the oil produced by heat squeeze is superior to other means.It is concluded from overall consideration about indexes,energy consumption and efficiency that heat squeeze is the best method to produce almond oil.