| This paper studied on the development and utilize of Sweet Almond oil and some problems about the deep processing of low level, less variety and low appendent value. The optimal extracted tecnic and parameter were obtained through adopting different extracted method and process and studying the yield and quality of Sweet Almond oil .Not only was improved the yield of Almond Oil, but also was ensured the quality of Almond Oil, nicer material were provided synchronously for lipin processing byproduct, and moreover, the research provided convenient conditions to continuous producing and prolonging industrial chain for creating new production for corporation.This paper used Sweet Apricot which was produced in Xinjiang as raw material to extract Sweet Almond oil by solvent method, enzymatic hydrolysis method and press method, the optimum process conditions, and analyzing the sensory quality of Sweet Almond oil on different ertacte methods were determined, and the fatty acid composition andα-the main vitamine E content was inspected. The results are as follows:(1) The optimum conditions of solvent extraction of Sweet almond oil was determined: the ratio of solid and liquid 1:8.25, the temperature of extraction 68.45℃, and the extraction time 4.98h are obtained by both single factor experiment and sresponse surface analysis. The extracting ratio is 96.82%. The optimum conditions of of enzymatic hydrolysis extraction of Sweet almond oil was the enzymatic time 3.03h, the enzymatic temperature 55.05℃, the quantity of the enzyme 3.17 % by both single factor experiment and sresponse surface analysis.the enzymatic extraction ratio of Sweet Almond oil was up to 56.24%. The optimum conditions of of enzymatic hydrolysis extraction of Sweet almond oil was the temperature of extraction80℃, the ratio of solid and liquid 1:1.5, and the extraction time 2h are obtained by both single factor experiment and orthogonal experiment. The extracting ratio is 64.5%.(2) The fat content and the protein content are the the main components of Sweet Apricot, they are receptively 50.81 %and 24.95 %.The moisture of Sweet Apricot is 3%, the carbohydrate is 2.86%.(3) The quality of crude Sweet Almond oil by solvent, enzymatic hydrolysis and press extraction and the the refined Sweet Almond oil by enzymatic hydrolysis and press extraction were determined, the result showed the quality of crude Sweet Almond oil by enzymatic hydrolysis extraction was the best all of the three extraction method, and the refining process was shorter and the quality was better than refining Sweet Almond oil by press extraction.(4) The crude and refining Sweet Almond oil by enzymatic hydrolysis and press extraction were determined by GC-MS, the result was: 10 kinds of fatty acids nearly were inspected, besides including hexadecanoic acid, arachic acid, octadecoic acid these saturated fatty acid, the content of unsaturated fatty acid was up to 95% and oleic acid and linoleic acid as main unsaturated fatty acid. The crude and refining Sweet Almond oil by solvent and enzymatic hydrolysis extraction was 97.59%, 95.38%, 97.28%, 97.09%, the content of unsaturated fatty acid in the crude Sweet Almond oil by enzymatic hydrolysis extraction, the content of unsaturated fatty acid refining Sweet Almond oil was lower than crude Sweet Almond oil.(5) The content of vitamine E in the crude and refining Sweet Almond oil by enzymatic hydrolysis and press extraction were determined by HPLC analysis method. The content of vitamine E in the crude and refining Sweet Almond oil by enzymatic hydrolysis and press extraction were 3.4×10-3mg/g ,3.0×10-2mg/g,1.5×10-3mg/g,2.3×10-3mg/g , the content of vitamine E in the crude Sweet Almond oil was higher than the refining Sweet Almond oil, the content of vitamine E in the refining Sweet Almond oil by enzymatic hydrolysis extraction was higher than the refining Sweet Almond oil by press extracion.(6) The protein of Sweet Almond caking that was analyzed by enzymatic and pressing method.,and the color , content and resid ratio were determined .The color was citreous,the content was 91.6%,the resid ratio was 6.2% by enzymatic method, the color was brown,the content was78.3%,the resid ratio was 9.8% by pressing method. This shows the quality of protein by enzymatic method is superior to pressing method's. |
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