榛子油提取工艺优化及理化性质研究

Extraction Process Optimization and Physicochemical Properties of Hazelnut Oil

以榛子为原料,通过压榨、索氏提取和超声波辅助法提取榛子油。以榛子油的得率为评价指标,通过单因素实验优化了提取工艺,并对榛子油的理化性质、脂肪酸组成、元素组成及主要官能团进行分析,以比较不同提取方法对榛子油成分和性质的影响。结果表明:超声波辅助法提取榛子油的最佳工艺条件为超声温度60℃、超声时间50 min、液料比10∶1(mL∶g)和超声波功率480 W,榛子油得率为64.97%;索氏法提取榛子油的最佳工艺条件为提取时间4 h、提取温度84℃、料液比、榛子油得率为62.93%;压榨法提取榛子油前需要对榛子进行烘干,烘干时间40 min,榛子油得率为45.90%。对榛子油的理化性质、油脂中金属元素及脂肪酸组成进行了研究,榛子油中主要有磷、锌、镁、钾、钙等元素,榛子油的脂肪酸主要由顺油酸、花生酸、顺亚油酸、棕榈酸、硬脂酸、棕榈一烯酸、十八碳三烯酸、花生一烯酸和十七碳酸组成,其中顺油酸和顺亚油酸GC质量分数最高,二者之和在92%以上。

Hazel was used the raw material to extract hazelnut oil by squeezing,Soxhlet extractionand ultrasonic-assisted method.The hazelnut oil yield was taken as the evaluation indicator.The extraction processing was optimized by single factor experiment,and the physicochemical properties,physicochemical properties,fatty acid composition and main functional group structure of hazelnut oil were analyzed to compare the effects of different extraction methods on the yield and properties of hazelnut oil.The results indicated that the optimum conditions of ultrasonic assisted extraction of hazelnut oil with petroleum ether as extraction solvent were as follows:extraction temperature of 60℃,extraction time of 50 min,liquid-solid ratio of 10∶1 and microwave power of 480 W,the yield of hazelnut oil was 64.97%.The optimal extraction conditions were as follows:extraction time of 4 h,extraction temperature of 84℃,solid-liquid ratio and hazelnut oil yield of 62.93%.Before extracting hazelnut oil by pressing method,hazelnut oil should be dried for 40 min,and the yield of hazelnut oil was 45.90%.Physical and chemical properties of hazelnut oil,grease and metal element in the fatty acid composition was studied,hazelnut oil was mainly in the phosphorus,zinc,magnesium,potassium,calcium and other elements,hazelnut oil fatty acid was mainly composed of suitable oleic acid,arachidic acid,linoleic acid,palmitic acid,stearic acid and palmitic acid,18 carbon triene acid,peanuts,a acid and 17 carbonate formed,The GC contents of cisoleic acid and cislinoleic acid were the highest,the sum of which was more than 92%.