title: Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation.
abstract: Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quality of WGO were also investigated in this study. Results indicated that WGO extracted by SBE has a higher yield of 9.10% and better quality; at the same time, its fatty acid composition has no significant difference compared with that of SE and SCE. The molecular distillation experiment showed that the acid value, peroxide value andp-anisidine value of WGO were reduced with the increase of the evaporation temperatures, and the contents of the active constituents of tocopherol, polyphenols and phytosterols are simultaneously decreased. Generally, the distillation temperature of 150 °C is an appropriate condition for WGO deacidification with the higher deacidification efficiency of 77.78% and the higher retention rate of active constituents.
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China. jwli@jiangnan.edu.cn.
authors.forename: Jinwei
authors.initials: J
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China. sundewei1912@163.com.
authors.forename: Dewei
authors.initials: D
authors.lastname: Sun
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China. gzdeyouxiang@126.com.
authors.forename: Lige
authors.initials: L
authors.lastname: Qian
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China. foodscilyf@163.com.
authors.forename: Yuanfa
authors.initials: Y
authors.lastname: Liu
mesh_terms: D000143:Acids / Q000737:chemistry*; D002073:Butanes / Q000737:chemistry*; D002245:Carbon Dioxide / Q000737:chemistry; D057168:Distillation / Q000379:methods*; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification*; D010938:Plant Oils / Q000737:chemistry / Q000302:isolation & purification*; D013696:Temperature; D014908:Triticum / Q000737:chemistry*
chemical_list: D000143:Acids; D002073:Butanes; D010936:Plant Extracts; D010938:Plant Oils; D002245:Carbon Dioxide; C050055:wheat germ oil
keywords: molecular distillation; subcritical butane extraction; wheat germ oil