摘要
以黑莓渣为原料,研究了超声波辅助提取黑莓籽油的工艺。考察料液比、超声波功率和提取时间等因素对黑莓籽油得率的影响,利用单因素试验和正交试验优化得到最佳提取工艺为:料液比为1∶7(W∶V),超声功率500 W,提取时间30 m in,该工艺条件下,黑莓籽油的得率达到12.15%,比传统提取方法得率提高了近20%。利用气相色谱对黑莓籽油进行分析,结果表明:黑莓籽油中含有亚油酸、亚麻酸、油酸等7种主要的脂肪酸,油脂不饱和脂肪酸质量分数为96.18%,其中亚油酸质量分数为66.29%。
The ultrasonic assisted extraction of oil from blackberry seeds was optimized and the fatty acid composition of the oil was analyzed with GC.Results: The optimized extraction conditions are ultrasonic power 500 W,ultrasonic treating time 30 min,and seed to liquid ratio 1∶7(W/V).The extraction yield reaches 12.15%,increasing by 20% compared with that of traditional process.Blackberry oil is mainly composed of 7 kinds of fatty acid,including linoleic acid,linolenic acid,and oleic acid.Unsaturated fatty acids account for 96.18% of blackberry seed oil,and linoleic acid accounts for 66.29%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第5期62-64,72,共4页
Journal of the Chinese Cereals and Oils Association
基金
江苏省科技支撑计划(SBE200930324)
关键词
黑莓籽油
超声波
脂肪酸
blackberry seed oil
ultrasonic
fatty acid