Studies On The Extraction And Production Of Bitter Apricot Kernel Oil And Its Anti-oxidation Researches

The bitter apricot kernel oil extraction techniques which are on the basis of the pressing and super critical CO₂ methods respectively were investigated in the study. Furthermore this study also conducted some initial researches on the preservation and anti-oxidation of bitter apricot kernel oil. The outline and results of the study are at following:1. The different parameters combination in the pressing method and their effect to the oil yield ratio were investigated in the study. The optimum parameters are: water content in the raw material: 5.5%, pressure: 45MPa, pressing time: 30min. The bitter apricot kernel oil yield ratio can be as much as 38.87%.2. The Super Critical CO₂ Method was used to extract bitter apricot kernel oil in this study. The parameters that have influences to the oil yield ratio were analyzed by single-parameter experiment. The optimum parameters are: raw materials was crashed into 30 sifts, extraction pressure: 35MPa, extraction temperature: 47℃, extraction time: 150min, flux of CO₂: 21kg/h. The bitter apricot kernel oil yield ratio is 40.76%.3. In this study, we conducted an analysis to the characteristics, fatty acid composition and content of the oil which were extracted by the pressing and super critical CO₂ methods respectively. It shows that the quality of the pressed oil is really competent with the oil extracted by super critical CO₂ method in the oil quality and fatty acid content.4. The oxidation stability experiments of the oil extracted by the pressing and super critical CO₂ methods showed that the oil extracted by super critical CO₂ method is much more oxidable compared with the pressed oil.5. Both TBHQ and Tea Polyphenols have positive effect on the oil anti-oxidation processes. The optimum amount of TBHQ is 150mg/kg. The Citric acid and Vitamin C are the synergists of TBHQ. It shows that the effect of Citric acid is more satisfactory. The optimum amount of Tea Polyphenols is 200mg/kg. The Citric acid and Vitamin C are the synergists of Tea Polyphenols. The experiment result shows that the effect of Vitamin C is better than Citric acid.