摘要
以新培育的龙江一号杏果仁为原料,用索氏提取法对果仁油脂进行提取纯化。检测结果表明,油脂的酸值为0.52、碘值为106.25、皂化值为190.23。利用单因素法探讨了提取溶剂、料液比、提取时间和提取次数对果仁油脂提取率的影响,用正交试验法优化油脂提取条件。结果显示,提取油脂的最佳工艺条件为料液比1∶10、提取时间4h、提取次数3次。
Based on the new cultivation, Longjiang No.1 apricot kernels, this paper aims at the pure extraction of nut oil with the method of Soxhlet extraction. By detection, the acid value of oil is 0.25, iodine value 106.25, saponification value 190.23. Discussing the effect of the extraction solvent, ratio of material to liquid, extraction time and times on the extraction rate on the nut oil extractionby single factor method.Optimize the condition of oil extraction with the method of orthogonal test. As a result, the optimum condition of oil extraction process isas follows:the solid-liquid ratio is 1 ∶ 10, extraction duration 4 h and extract 3 times.
作者
黄姝
Huang Shu(College of Chemistry andChemical Engineering, Mudanjiang Normal University,Mudanjiang 157012, China)
出处
《现代食品》
2018年第24期155-158,共4页
Modern Food
基金
牡丹江师范学院教学指导项目
关键词
杏果仁
单因素实验法
正交法
Apricot kernel
Single factor method
Orthogonal test
