摘要
研究水代法提取沙棘籽油的工艺条件,并对沙棘籽油的品质进行检测和评价。以单因素试验为基础,以沙棘籽油的出油率为目标,确定最佳工艺条件为:炒籽温度130℃、炒籽时间20min、不浸泡、料水比1:1.5、振荡温度80℃、振荡时间4h、离心速度4000r/min。通过与索氏提取法相比较,水代法提取的沙棘籽油,其皂化值、碘价较高,酸价较低,因此水代法提取的沙棘籽油的理化性质较好。
The research aimed to study the extraction process conditions of sea buckthorn seed oil by the water extraction process,furthermore,testing and evaluation the quality of sea buckthorn seed oil.With single factor test,oil yield of sea buckthorn seed oil was the target,the optimum conditions were：fried seed temperature of 130 ℃,the fried seed time 20 min,unsoaking,the water ratio of 1：1.5,the oscillation temperature 80 ℃,the oscillation time of 4 h,the centrifuge speed is 4000 r/min.Compared with Soxhlet extraction method,wears water extraction process of the extracted sea buckthorn seed oil has the higher saponification value and iodine value,lower acid value,which can determine that the physical and chemical properties of water extraction process of the extracted sea buckthorn seed oil is better.
出处
《食品科技》
CAS
北大核心
2013年第2期163-166,共4页
Food Science and Technology
关键词
水代法
沙棘籽油
工艺
water extraction process
sea buckthorn seed oil
process
