酸浆籽油的提取工艺及品质评价

Extraction and evaluation of Physalis seed oil

在酸浆饮料的生产过程中,酸浆籽是被弃去的,但酸浆籽中富含油脂,利用溶剂法从酸浆籽中提取天然植物油,通过单因素试验确定提取的工艺条件,并在单因素试验的基础上进行了正交试验,以探求提取的最优化工艺条件,获得较高的出油率。在5种单因素试验的基础上,通过正交试验重点考察了原料粉碎粒度、料液比和浸提时间等3个因素对提取率的影响,同时还对提取出的天然植物油进行了油脂品质评价。结果表明:提取的最优工艺条件为原料粉碎粒度为60目、料液比为1:14、浸提时间为6 h,在此条件下酸浆籽出油率可达32.49%;对酸浆籽中提取的天然植物油进行油脂品质评价的结果显示,所提取的天然植物油的酸价、皂化价、碘价和过氧化值均小于国家对于食用油脂所制定的规定值,此天然植物油可作为天然食用油脂用于食品生产中,以改善食品的风味、提高食品的营养价值。

In the process of Physalis beverage production, Physalis seed is abandoned, but the seeds are rich in oil, in this study using the method of solvent extracted from Physalis seed natural vegetable oil, extraction process conditions, determined by single factor experiment and orthogonal experiment was conducted on the basis of single factor experiment, to explore the optimal technological conditions of extraction, higher yield efficiency. On the basis of the five kinds of single factor experiment, the key raw material is studied by orthogonal experiments granularity, solid-liquid ratio and extraction time on the influence of three factors on extraction yield, at the same time also extracted natural vegetable oil for the oil quality evaluation. The results showed that the extract of the optimal process conditions for the granularity of raw material for 60 mesh, ratio of feed liquid 1：14, leaching time for 6 h, under the condition of Physalis seed oil yield efficiency could reach 32.49%. The quality evaluation results show that the extraction of natural vegetable oil acid value, saponification value, iodine value and peroxide value were less than countries for edible oils formulated by the specified value. The Physails seed oil can be used as natural edible oils used in food production, to improve the flavor of food, improve the nutritional value of food.