Compositive extraction of rapeseed cake

The way of comprehensive utilization of polyphenol, phytic acid and protein in the cold squeezed rapeseed cake by extracting polyphenol and phytic acid with selected solvent was studied; the extraction technology was optimized by fractional factorial design, central composite design and response surface analysis; mathematical models for predicting the extraction ratio of polyphenol and phytic acid were set up. The results showed that 65% solvent A, 1.295 g/100 mL assistant substance and 50.77℃ were the optimized conditions for obtaining polyphenol with the extraction ratio of polyphenol about 2.82%, phytic acid 2.34% and protein content of resulting cake 70.23% respectively. The poisonous glucosinolate and anti-nutritious polyphenol and phytic acid in the protein got ten were 0.76 μmol/g, 1.33 mg/g, 3.01% respectively, which declined 96.55%, 95.88%, 38.45% accordingly.