本硏究旨在利用超臨界二氧化碳萃取程序，自農業副產品一米糠中，提取所富含的 油脂，以管柱層析技術結合脫酸程序，產製 米糠醇油，以達原料再利用之目的。於300 bar與313 K之實驗室級萃取程序中，油脂 萃出率為16.0%，米糠醇萃取效率可達 73.7%，從二因子反應曲面實驗設計法得 知，程序中之壓力效應對於米糠醇濃縮倍數 的提升及游離脂肪酸濃縮倍數的降低較溫度 效應顯著。在相同條件下之試製級放大程序 中，產率為15.7%，且油中游離脂肪酸濃度 為3.75%。在250 bar與353 K之超臨界二 氧化碳脫酸程序中，利用2700克二氧化碳， 可成功地將13克米糠油中之游離脂肪酸脫 除降至0.13%，其去除率可達97.8%，而由 三因子反應曲面實驗設計法發現，二氧化碳 用量及壓力對於程序中三酸甘油酯保留率及 游離脂肪酸脫除率之影響較為顯著。綜上所述，超臨界二氧化碳萃取蒸餾技術於食品工業之應用，確實具有其發展潛力。

This study examined extraction and deacidification of rice bran oil by using super- critical carbon dioxide (scCO2) from powdered rice bran. In the lab-scale scCO2 extraction at 300 bar and 313 K yielded 16.0% oil and the extraction efficiency of y-oryzanols was 73.7%. Two-factor response surface methodology (RSM) indicated that pressure proved more significant than temperature in increasing the concentration of y-oryzanols and in decreasing the concentration of free fatty acids. In the pilot-scale scCO2 extraction at the same pressure and temperature produced 15.7% oil with a free fatty acids content of 3.75%. In the scCO2 deacidification, the efficiency of removal of free fatty acids from 13 g extracted oil at 250 bar and 353 K reached 97.8% using 2700 g of carbon dioxide. Furthermore, three-factor RSM demonstrated that the pressure and consumption of carbon d ioxide are significant in retaining triglycerides and in removing free fatty acids from rice bran oil. Finally，the scCO2 extractive distillation has been recognized as a potential technology for the application of food industry.