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《Journal of Inner Mongolia Agricultural University(Natural Science Edition)》 2006-01
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HE Yin-feng, ZHANG Jing-shu, WANG Xin-liang, TIAN Jian-jun, ZHANG Kai-ping (College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018,China)  
Wheat germ oil was extracted with the technology of supercritical carbon dioxide. The effects of extraction conditions on the rate of wheat germ oil, the content of vitamin E and the component of fatty acids were studied. The result showed that if the oil was extracted from wheat germ for 1h and by , 15L/h of the carbon dioxide flow rate, the temperature of extraction should be changed according to extracting pressure. When the extracting pressure was below 30Mpa, the suitable extraction temperature was under 35℃. When the extracting pressure was above 35 Mpa, the temperature was under 40℃~45℃. The pressure of separation of oil from CO_2 were used from 6 to 8Mpa, the temperature could be used from 40 to 45℃. Under this extraction condition, the rate of oil extracted from wheat germ was 10.43%. The highest content of vitamin E in oil was 253.7mg/100g. The effects of extraction conditions on content Vitamin E was the extracting temperature the temperature of separationthe pressure of separationthe pressure extraction. The processing condition didn't show close relationship with the component of fatty acids.
【Fund】: 内蒙古教育厅基金项目(ZD9908)
【CateGory Index】: TS225.1
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