摘要
压榨法制备的油莎豆油中酸值高,不易保存。利用溶剂萃取法对油莎豆油脱酸,通过单因素和正交试验确定了最佳脱酸条件:萃取次数为3次、萃取温度为35℃、油莎豆油:乙醇(v/v)体积比为1:3。在此条件下,油莎豆油的酸值为0.523mg KOH/g。
The acid value of Cyperus esculentus oil which was extracted by mechanical pressing was high, and not easy to be preserved. Cyperus esculentus oil was deacidified by solvent extraction. The optimal deacidification conditions was obtained through single factor and orthogonal experiments, and the results showed that extraction times was 3 times, extraction temperature was 35 ℃, the volume ratio of Cyperus esculentus oil to ethyl alcohol （v/v） was 1：3. Under these conditions, the acid value of Cyperus esculentus oil was reduced to 0.523 mg KOH/g.
出处
《食品科技》
CAS
北大核心
2013年第7期211-213,共3页
Food Science and Technology
基金
新疆生物资源基因工程重点试验室项目(XJDX0201_2011_09)
关键词
酸值
溶剂萃取
脱酸
优化
acid value
solvent extraction
deacidification
optimization
