油莎豆的制油工艺研究Oil extraction process of tiger nut

旨在为油莎豆油的高效提取及其粕深加工利用提供数据参考，采用螺旋压榨-浸出工艺制备油莎豆油。首先，考察脱皮和压榨温度对油莎豆螺旋压榨饼残油率和褐变度的影响，对油莎豆预处理(微波、炒籽、真空烘箱）工艺条件进行优化，然后通过超临界CO2萃取和溶剂浸提提取油莎豆压榨饼中的油脂，并比较不同制油工艺油莎豆油和饼粕的品质。结果表明：将未脱皮油莎豆在85 ℃下真空烘箱处理180 min后在80~90 ℃进行螺旋压榨，所得压榨饼的残油率（11.17%）和褐变度（4.30）较低；将此油莎豆压榨饼进一步采用超临界CO2萃取后所得油莎豆粕的粗脂肪含量为1.05%，比溶剂浸提法的低，且其粗蛋白质含量（649%）和氮溶解指数（0.89%）较高，所得油莎豆油的甾醇、生育酚和总酚含量分别为436.31、26.55、1513 mg/100 g。综上，未脱皮油莎豆在85 ℃真空烘箱处理180 min后在80~90 ℃进行螺旋压榨，再进行超临界CO2萃取是一种既能高效提取油莎豆油又能保证粕品质的方法。 In order to provide data reference for efficient extraction of tiger nut oil and deep processing and utilization of its meal, the tiger nut oil was extracted by screw pressing-leaching process. First, the effects of decortication and pressing temperature on the residual oil rate and browning degree of screw-pressed tiger nut cakes were investigated, and the process conditions of pretreatment methods (microwave, roasting, and vacuum oven) were optimized. Then, the tiger nut oil was extracted by supercritical CO2 and solvent, respectively, and the quality of tiger nut oil and its meal was compared. The results showed that the residual oil rate (11.17%) and browning degree (4.30) of the pressed cake were low after being screw pressing at 80-90 ℃ after unpeeled tiger nut being treated in a vacuum oven at 85 ℃ for 180 min. The crude fat content of tiger nut meal obtained by supercritical CO2 extraction was 1.05%, which was lower than that of solvent extraction, and its crude protein content (6.49%) and nitrogen solubility index (0.89%) were higher; the sterol, tocopherol and total phenol contents in the obtained tiger nut oil were 436.31, 26.55 mg/100 g and 15.13 mg/100 g, respectively. In conclusion, after 180 min of vacuum oven treatment of unpeeled tiger nut at 85 ℃, screw pressing at 80-90 ℃, and then supercritical CO2 extraction is a method that can not only efficiently extract tiger nut oil, but also ensure the quality of meal.