Study On The Extraction Of MuDong Myrica Rubra Kernel Oil

Myrica Rubra seeds are processing byproducts of Myrica Rubra wine and beverage, accounting for about 10% of the fruit, Myrica kernel account 11.40-17.86% by weight of seed, which rich in crude fiber, fat, protein, vitamins and minerals available ingredients. The test using a mechanical squeezing broken shell principle, designed to break the shell machine rollers get bayberry nucleolus, broken shell process optimization. The basic components of Bayberry nucleoli, were determined, using an organic solvent extraction and enzymatic extraction of water bayberry nucleolus grease, oil rate response to optimize their extraction process. Supercritical CO2 extraction, organic solvent extraction method and the resulting aqueous enzymatic extraction of three methods of physical and chemical indicators of fat and fatty acid composition were determined and compared. Specific results are as follows:1. Cracking shell equipment and processing parameter of bayberry seeds were researched in this paper. We have prepared special equipment for that by ourselves, and get the optimization parameters for cracking shell. Those parameters are as follows:the cracking rotor rolls at 120 r/min, then the cracked rate of first level bayberry nuclear is 98.75% when the roller spacing at 6.5 mm, and the actual naked seed obtained is 11.62%. For second level, the cracked rate is 95.98% at roller spacing 3.5 mm, and naked seed obtained is 11.21%. For third level, the parameters are 90.80%,3.5 mm, and 9.91%. By statistical analysis, total cracked rate reaches up to 96.16%, total naked seed obtained is 11.14%, and the total utilization rate for bayberry seed can be 92.83%, in fact.2. The water activity in MuDong Myrica Rubra kernel fillings was determined by way of Conway’s dish diffusion method. By analyzing the relationship between water activity and the inside of the material between the various biochemical reactions, determine the moisture storage bayberry nucleolus; and bayberry nucleolus (crude protein, crude fat, ash, moisture, total sugar), total phenols were detected analyzed for further development and utilization of MuDong Myrica Rubra kernel provide a scientific basis. Experimental results show that the oil-rich MuDong Myrica Rubra kernel, after extraction of oil, can also serve as a resource for development and utilization of protein, may become a new food resources.3. Base from single factors of MuDong Bayberry kernel oil extraction experiments, three extraction parameters, extraction time, liquid/solid ratio, and extraction temperature, were optimised by response surface methodology. Myribra Rubra kernel oil fatty acid composition was analyzed by gas chromatography. The optimal extraction conditions for oil yield were time, liquid/solid ratio, temperature as 2 h 20 min,1:7 (m/v) and 48.5 ℃. Under the optimum condition, the experimental oil yield was 62.52%, it means the extraction yield was 93.31%.4. Base on single factor test, surface analysis to determine the response of cellulase enzymes, and also explores the effects of enzymatic hydrolysis of the MuDong Myrica Rubra kernel, the test proved single enzyme better results. And the extraction process is optimized by orthogonal test to obtain aqueous enzymatic extraction of Bayberry kernel oil: for cellulase enzymes, reaction temperature 50 ℃, pH value of 4.8, the enzyme the added amount of 2%, enzymatic hydrolysis time 2.5 h and solid-liquid ratio 1:4(m/v), the oil yield was 33.95% of MuDong Myrica Rubra kernel under the conditions, it means the extraction yield was 50.67%.5. fatty acid composition and other physical and chemical analysis(POV, acid value, smoke point) was used to test the MuDong Bayberry kernel oil quality by different extracting methods, as upercritical CO2 extraction, leaching of organic solvents and water enzymatic. And the results showed that the MuDong Bayberry kernel oil is rich in unsaturated fatty acids, is more than 86%. Which is similar to the olive oil (83.78%), and tea oil (90.47%). It contains 49.01% more of oleic acid,36.64% more of linoleic acid, and a small amount of α-linolenic acid, with high nutritional value.