title: Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process.
abstract: On the basis of previous single-factor experiments, extraction parameters of soy sauce residue (SSR) oil extracted using a self-developed continuous phase transition extraction method at low temperature was optimized using the response surface methodology. The established optimal conditions for maximum oil yield were n-butane solvent, 0.5 MPa extraction pressure, 45 °C temperature, 62 min extraction time, and 45 mesh raw material granularity. Under these conditions, the actual yield was 28.43% ± 0.17%, which is relatively close to the predicted yield. Meanwhile, isoflavone was extracted from defatted SSR using the same method, but the parameters and solvent used were altered. The new solvent was 95% (v/v) ethanol, and extraction was performed under 1.0 MPa at 60 °C for 90 min. The extracted isoflavones, with 0.18% ± 0.012% yield, mainly comprised daidzein and genistein, two kinds of aglycones. The novel continuous phase transition extraction under low temperature could provide favorable conditions for the extraction of nonpolar or strongly polar substances. The oil physicochemical properties and fatty acids compositions were analyzed. Results showed that the main drawback of the crude oil was the excess of acid value (AV, 63.9 ± 0.1 mg KOH/g) and peroxide value (POV, 9.05 ± 0.3 mmol/kg), compared with that of normal soybean oil. However, through molecular distillation, AV and POV dropped to 1.78 ± 0.12 mg KOH/g and 5.9 ± 0.08 mmol/kg, respectively. This refined oil may be used as feedstuff oil.
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Lichao
authors.initials: L
authors.lastname: Zhao
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Liping
authors.initials: L
authors.lastname: He
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Weijie
authors.initials: W
authors.lastname: Dai
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Yingyi
authors.initials: Y
authors.lastname: Lai
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Xueyi
authors.initials: X
authors.lastname: Yao
authors.affiliation: College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Cao
keywords: continuous phase transition extraction under low temperature; isoflavone; oil; refinement; soy sauce residue