| Camphor tree seed kernel oil is rich in capric acid and lauric acid content of54%and40%, role in lowering blood pressure, reducing body fat deposition, and rapid supply of energy role in the production of fat. So, it is ideal raw materials for weight loss, fast food for supplementary energy nutritional supplements and medicines. In the paper, camphor tree seed kernel oil (natural capric lauric acid carbon chain grease) was taken by the way that extracted through using water as solvent, emulsified through superfine pulverizing and broken emulsification and separated through temperature changing process(freezing and thawing), the water extraction technology and mechanism of camphor tree seed kernel oil were preliminary studied. The main conclusions were as follows:It can be drawn that from the microstructure and granularity of the oil-water-protein emulsion, after the camphor tree seed kernel was wet micro-grinded and wet ultrafine grinded. The results were as follows:the particle sizes were31.1μm,34μm,37.9μm,43.6μm,45.7μm,and the solid-liquid ratio were1:2,1:3,1:4,1:5,1:6, respectively. The granularity had direct proportion with the solid-liquid ratio, so as the surplus oil content of residue. It raised from4.00%to5.32%. The grinding gap would greatly affect the granularity and extraction ratio. At the wet ultrafine grinded process, the granularity decreased from58.2μm to28.7μm while decreased from0.8mm to0.2mm, and the surplus oil content dropped from5.01%to3.31%. The colloid mill circulation would also affect granularity. After being circulated5times, the granularities were43.6urn,28.6μm,28.5μm,28.5μm,28.5μm and28.5μm, respectively. Considering energy conservation, the wet ultrafine grinded technology was:solid-liquid ratio1:4, grinding gap0.1mm, colloid mill circulation2times.The centrifugal separation could affect the demulsification effect of oil-water-protein emulsion. Part of camphor tree seed kernel oil was separated from oil-water.-protein emulsion through centrifugal separation process, then the demulsibility separation was under through temperature changing process(freezing and thawing). The demulsification result in this way was better than the way just through temperature changing process. Former demulsification rate was up to96%, and the latter was to50%. The emulsion was firstly frozen and thawed under a certain temperature for a certain time to breaking the emulsion, centrifuged and determined the demulsification rate. The results were as follows:when emulsion was frozen under-20℃for3h and thawed under25℃for2h, it could be up to96%.In this paper, the microcosmic process of freezing and thawing was observed. It found that the demulsification mechanism was as follows:During freezing process, the boundary of oil film is pierced because the volume of water increases after crystallization, then the camphor tree seed kernel oil outflow. During thawing process, the oil drop fuse to be oil phase and demulsification completed.The effect of ratio of solid to liquid, grinding gap, freezing temperature, freezing time, thawing temperature, thawing time, centrifugation time and centrifugation speed on the oil extraction were studied by the single factor tests, and the extraction technology was optimized by orthogonal analysis tests. The optimal extraction technology were as follows:solid-liquid ratio wasl:4, grinding gap was0.16mm, freezing temperature was-15℃, freezing time was4.0-5.0h, thawing temperature was25℃, thawing time was3.0h, centrifugation time was20min and centrifugation speed was4500r/min.The physical and chemical indicators of camphor oil seed extracted by freezing/thawing method were as follows:acid value0.89mgKOH/g, iodine value3.0, saponification value275.43mg KOH/g, specific gravity for0.91g/cm, the melting point of20-22℃, the color was light yellow, with the inherent flavor of the camphor tree seed oil, no smell. The physical and chemical indicators of camphor seed oil with traditional method:acid-value8.0mgKOH/g, iodine-value the3.1g12/100g,saponification value276.80mgKOH/g, sp ecific gravity for0.91g/cm, melting point20-23℃. The color was brown, with the inherent flavor of the camphor tree seed oil, no smell. Considering with the traditional method, the camphor tree seed oil extracted by freezing/thawing method was light-colored and lower of acid value. Hot pressing method would make a deeper color of the camphor tree seed oil. Aqueous enzymatic method would make a higher acid value of the camphor tree seed oil. It showed from the infrared spectra and GC-MS spectrum that, the camphor tree seed kernel oil taken by superfine pulverizing and broken emulsification and separated through temperature changing process had the same structure and composition with the camphor seed kernel oil extracted by heat press method and the aqueous enzymatic method, and they did not changed. |
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