摘要
以苹果籽为原料,以传统的索氏提取法为参照,采用超声波法辅助提取苹果籽油,研究超声功率、超声时间、超声温度、溶剂用量和物料粒度等单因素对苹果籽出油率和提取率的影响,在单因素的基础上,优化超声波辅助提取条件,并分析苹果籽油的脂肪酸组成,结果表明在粉碎粒度为50目、超声温度45℃、溶剂液料比7:1(mL:g)、超声功率为400W、超声时间为30min的条件下苹果籽油的出油率和提取率最高。GC-MS分析表明苹果籽油主要含不饱和脂肪酸,以亚油酸、油酸、棕榈酸为主,三者的含量总和占总脂肪酸总量的93%,索氏法和超声辅助法获得的油的成分没有明显差异。
Using apple seed as material and Soxhlet extraction as control,the extraction of apple seed oil using ultrasonic sound was applied.The effect of extraction power,time,temperature,solvent volume and comminuted size on oil extraction was studied using ultrasound method.The result showed that the highest extraction oil rate could be obtained under the optimized conditions,the optimized conditions were：comminuted apple seed size 50 mesh,temperature 45 ℃,solvent /material 7：1（mL/g）,ultrasound power 400 W and extraction time 30 min.The oil were mainly composed of unsaturated fatty acids with linoleic acid,oleic acid and palmitic acid being the major fatty acids.The three fatty acids accounted for 93 % of all the fatty acids combined.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期80-84,共5页
Food Research and Development
基金
陕西省攻关项目(2008K01-06)
