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
