The Extraction And Analysis Of Almond Oil

As basic oil, almond oil is applied extensively, together with essential oil, mostly used in aroma therpeutics, Most essential oils have strong thrill, can't be absorbed by body directly, it can be only used after being diluted in basic oil. Basic oil is distilled in low temperature, no more than 60°C. Such kind of oils can keep mineral, vitamin and fatty oil of the plant perfectly, so almond oils take on the particularities of predominant moistening and nourishing.Water is to be as solvent in water distilling, so there is no pollution to the oil and environment, the quality of oil needn't to be refined, the character is good. For the traditional method, plants need to be dried by fire at high temperature during the extraction, thus the nutrition can be destroyed; oil is separated by vibrating or long time centrifugalism, with such distilling operation, oil ratio is low, Based on traditional technique, almond oil is extracted. But the process is not different from traditional technique as well as. The oil plant is not dried at high temperature, and ultrasonic is applied in the water distilling creatively, it is innovation in oil extraction by water.Firstly, the experiment discusses the effect on oil ratio of almond size, water quantities, solution pH, distilling temperature, distilling time, whipping speed, ultrasonic power, ultrasonic frequency and ultrasonic time. Through the single fact experiment, the conclusions are as fellows: the relationship between oil ratio and almond size is linear, water quantities is 500 ml , solution pH is 8.0, distilling temperature is 45°C, the oil ratio is highest. Distilling time should be enough longer, but because of economic benefit, the time is chosen to be 60 min. Ultrasonic power is 80W, frequency is 45KHz and ultrasonic time is 30 min. All the distilling qualifications are the better.Secondly, the experiment discusses the effect of distilling qualifications on saponification value, acid value, iodine value and peroxide value, the distilling qualification conclude water quantities, ultrasonic power, solution pH, ultrasonic time, water quantities by ultrasonic. The influence of ultrasonic power, ultrasonic time and water quantities to saponification value and iodine value is not obvious. To extent, the acid value is influenced by solution pH, ultrasonic power and water quantities. Citric acid, lactic acid and its blend are chosen to be as antioxidant, according to the analysis of antioxidant performance, choosing the best antioxidant.The plant is dried at 150°C, the same operation is applied in oil distilling. The conclusions of almond oil distilled at high or low temperature are analyzed by gas chromatogram, the boiling point of fatty acid glyceryl ester is high, so the esterification can reduce the boiling point. Different esterification methods are applied to analyze. The results indicate, though esterification methods are different, for the same oil, conclusions of almond oil are not influenced. From the chromatogram graghs, compared to the oil extracted in low temperature, the conclusions of oil extracted at 150°C are not influenced, temperature maybe influence the minim conclusions of oil. Different esterification methods have no influences to the most conclusions of oil.