超声波法提取西瓜籽油的最佳工艺研究

Study on Optimum Extraction of Watermelon Seed Oil by Ultrasonic Wave

对超声波辅助提取西瓜籽油的最佳工艺进行了研究,利用正交试验探讨了影响提取率的主要因素。结果表明,影响西瓜籽油提取率的因素主次顺序依次为:料液比>超声温度>超声时间>超声功率;最佳提取条件为:石油醚为提取剂,料液比为1∶12(g∶mL),超声温度60℃,超声时间30 min,超声功率150 W,西瓜籽油提取率为50.8%,西瓜籽油的脂肪酸主要由棕榈酸和不饱和脂肪酸组成,不饱和脂肪酸占93.1%,特别是亚油酸的含量高达74.8%,具有较高的保健价值。

The optimum extraction conditions of oil from watermelon seeds with aid of ultrasonic wave technology were studied and the main factors that affect the extraction efficiency were also studied through orthogonal experiments. The results showed that the significant of the effects of these factors on the oil extraction efficiency decreased in the following order： ratio of raw material to solution 〉 ultrasonic temperature 〉 ultrasonic temperature 〉 ultrasonic power;and the optimum extraction conditions are：the petroleum ether as extraction solvent, ratio of raw material to solu- tion 1：12 （g：mL） , ultrasonic temperature 60 ~C, ultrasonic time 30 min, ultrasonic power 150 W, and the maximum extraction efficiency of watermelon seed oil could reach 50.8%. The fatty acids of watermelon seed oil mainly consisted of palmitic acid and unsaturated fatty acids, and the latter accounts for 93.1% , especially linoleic acid accounts for 74.8% ,quite a value of health care.