首页|超声波辅助提取枇杷仁油最佳工艺的研究

超声波辅助提取枇杷仁油最佳工艺的研究

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本试验对超声波辅助提取枇杷仁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,影响枇杷仁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∶5(g∶mL),超声温度60℃,超声时间25 min,超声功率180 W,枇杷仁油提取率为12.8%.枇杷仁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72.7%,特别是亚油酸的质量分数高达58.8%,具有较高的保健价值.
Optimal Process of Extracting Loquat Seed Oil Assisted by Ultrasonic Wave
The optimal process of extracting loquat seed oil assisted by ultrasonic wave was studied in this paper,and main factors influencing extraction efficiency was discussed based on orthogonal test.The results showed that the important order of factors influencing extraction ratio of loquat seed oil:ratio of material and solution > ultrasonic temperature > ultrasonic power,and the best extraction conditions:the petroleum ether serving as extraction solvent,ratio of raw material and solution being 1∶5 (g∶ mL),ultrasonic temperature being 60 ℃,ultrasonic time being 25 min,ultrasonic power being 180 W,and extraction ratio of loquat seed oil could reach 12.8%,The fatty acid of loquat seed oil was mainly consisted of palmitic acid and unsaturated fatty acids,and the latter accounted for 72.7%,especially linoleic acid accounted for 58.8% with higher value of health care.

ultrasonic waveloquat seed oiloptimum extraction processfatty acid profile

严小平、童建颖、胡文浪、徐冬梅、余作龙、李成平

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浙江树人大学生物与环境工程学院,杭州310015

超声波 枇杷仁油 最佳提取工艺 脂肪酸组成

2017

中国粮油学报
中国粮油学会

中国粮油学报

CSTPCDCSCD北大核心
影响因子:1.056
ISSN:1003-0174
年,卷(期):2017.32(2)
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