粮油食品科技

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超声辅助水代法提取牡丹籽油工艺研究
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Research on ultrasonic-assisted aqueous extraction of peony seed oil
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    摘要:

    采用超声辅助水代法提取牡丹籽油,并对其脂肪酸组成进行分析。研究了超声时间、超声功率、超声温度和液料比4个主要因素对牡丹籽油提取率的影响。在单因素实验的基础上,采用响应面法对超声提取工艺进行了优化。结果表明,超声辅助水代法提取牡丹籽油的最佳工艺条件为:超声时间54 min,温度45 ℃,液料比8.5∶1(mL/g),超声功率960 W,在此条件下,产油率可达28.850 6%。脂肪酸成分分析结果显示,水代法牡丹籽油主要脂肪酸成分为亚麻酸甲酯(40.04%)、亚油酸甲酯(40.37%)等,不饱和脂肪酸占总脂肪酸含量比大于85%。

    Abstract:

    Ultrasound -assisted aqueous extraction method was adopted to extract oil from peony seed, and the fatty acid composition of the oil was analyzed by GC-MS. The effect of four parameters, including ultrasonic time, power, temperature and liquid/solid ratio on the extraction rate of peony seed oil were researched. On the basis of single factor tests,the extraction technology of peony seed oil was optimized by response surface methodology. The result showed that the optimum conditions obtained were as follows: extraction time was 54 min, extraction temperature was 45 ℃, liquid/solid ratio was 8.5∶1(mL/g), extraction power was 960 W. Under this condition, the extraction rate of oil was 28.850 6 %. The predominant fatty acids in peony seed oil were linolenic acid methyl ester(40.04%), linoleic acid methyl ester (40.37%). The percentage of unsaturated fatty acids relative to total fatty acids was over 85%.

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刘普,许艺凡,刘一琼,侯学文,董俊青,邓瑞雪.超声辅助水代法提取牡丹籽油工艺研究[J].粮油食品科技,2015,23(6):29-33.

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  • 在线发布日期: 2015-12-08
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