摘要
采用超声波辅助提取南瓜籽油,并用单因素试验和正交试验筛选最佳提取条件。结果表明:超声波辅助提取南瓜籽油的最佳工艺条件为料液比1:8(g/mL)、超声时间20min、超声功率90W、超声温度30℃,在此条件下油脂提取率高达94.22%,各因素对提取率的影响依次为料液比、超声时间、超声功率和超声温度。气相色谱分析南瓜籽油表明,南瓜籽油中主要含有5种脂肪酸,分别是棕榈酸、油酸、硬脂酸、亚油酸和亚麻酸。
Pumpkin seed oil was extracted by ultrasound method. The optimal ultrasound-assisted extraction processing conditions were explored by single-factor and orthogonal experiments. Results indicated that the optimal extraction processing parameters were material-liquid ratio of 1：8 （g/mL）, extraction time of 20 min, ultrasonic power of 90 W and extraction temperature of 30 ℃. Under these optimal extraction conditions, the extraction rate of pumpkin seed oil was up to 94.22%. The factor order for influencing extraction rate of pumpkin seed oil from strong to weak was material-liquid ratio, ultrasonic time, ultrasonic power and extraction temperature. The analysis of gas chromatography revealed that pumpkin oil mainly contained palmitic, oleic, stearic, linoleic and linolenic acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第24期107-110,共4页
Food Science
基金
山西省科技攻关项目(20080311015)
关键词
南瓜籽油
超声波
脂肪酸
气相色谱
pumpkin seeds oil
ultrasound-assisted extraction
fatty acid
gas chromatography（GC）
