单 位：
南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏高校粮油质量安全控制及深加工重点实验室
关键词：
腰果壳油;脱羧;精制;腰果酚;高效液相色谱
摘 要：
[目的]研究天然腰果壳油脱羧的精制工艺。[方法]首先确立了以高效液相色谱(HPLC)分析腰果壳油各组分及含量的方法,之后进一步研究了腰果壳油脱羧的精制工艺。[结果]研究发现,腰果壳油的精制工艺适宜条件为:先以5℃/min升温速率加热至80℃,保持20 min,继续以5℃/min升温速率加热至110℃,保持60 min,再以约1℃/min升温速率缓慢升温至165℃,保持20 min。将反应放大到800 g,精制腰果壳油的质量收率可达86.0%,腰果酚总含量可达76.26%。[结论]研究可为腰果壳油的加工生产提供参考。
译 名：
Refining Technology of Natural Cashew Nut Shell Liquid
作 者：
LIU Bing;SHENG Fei;WAN Zhong-min;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics;
关键词：
Cashew nut shell liquid;;Decarboxylation;;Refining;;Cardanol;;High performance liquid chromatography
摘 要：
[Objective] The refining technology of natural cashew nut shell liquid( CNSL) was studied. [Method] High performance liquid chromatography( HPLC) was introduced as an analysis method for the composition and content of CNSL first. Then the refining technology of natural CNSL decarboxylation was studied. [Result] The suitable conditions are as follows: the natural cashew nut shell oil was heated to 80℃ by 5 ℃ / min,kept 20 min,then it was heated to 110 ℃ by 5 ℃ / min and kept 60 min. At last,the system temperature rise to 165 ℃ at a rate of 1 ℃ / min( kept 20 min). The reaction was enlarged to 800 g and the high yield( 86. 0%) could be gained too( the content of cardanol is 76. 26%). [Conclusion] The study can provide reference for processing and production of cashew nut shell liquid.
