摘要
以油梨果肉为原料,研究其营养成分以及用水剂法提取油梨油的最佳提取工艺。采用单因素试验分别研究了料液比、浸提温度、提取时间和离心转速对出油率的影响。在此基础上,采用正交试验确定最佳提取工艺为:料水比1∶6 g/m L、提取时间3 h、提取温度25℃、离心转速4 400 r/min,在此条件下出油率可达72.86%。采用水剂法得到的油梨油为浅黄绿色、透明、具有油梨香味。水剂法提取油的酸值和过氧化值均符合国家食用油质量标准。对水剂法提取的油梨油进行脂肪酸分析,共检测出19种脂肪酸成分,主要为不饱和脂肪酸。其中9C18∶1、11C18∶1、9C12C18∶2n-6、C16∶0、9C16∶1为油梨油的主要脂肪酸。
Using avocado pulp as raw material, this paper studied its nutrients and the optimum extraction tech- nique of extraction process of avocado oil using aqueous extraction method. The effects of solid/water ratio, extraction temperature, extraction duration and centrifugal rotate speed on avocado oil yield were investigated by the single fac- tor test. Then optimal processing parameters were established by the orthogonal test on the basis of single factor test and the results showed that： solid/water ratio 1：6 （m/V） ; extraction duration 3 h; extraction temperature 25 ℃ ; and centrifugal rotate speed 4 400 r/min. An oil yield of 72.86% was obtained under the optimal extraction condi- tions. The avocado oil obtained by aqueous method was transparent and pale yellow -green with avocado aroma. The acid value and peroxide value of oil by aqueous method conformed to national edible oil quality standards. Oil extrac- ted by aqueous extraction from avocado was detected for fatty acid analysis, and 19 kinds of fatty acid components were detected, mainly including the unsaturated fatty acids. In addition, 9 C 18： 1, 11 C 18： 1,9c 12 C 18： 2n - 6, C 16 ： 0 and 9C16：1 were the main fatty acids of avocado oil.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第1期85-90,98,共7页
Journal of the Chinese Cereals and Oils Association
基金
公益性行业(农业)科研专项(201303077)
关键词
油梨油
水剂法
脂肪酸成分
理化特性
avocado oil
aqueous extraction
fatty acid components
physicochemical properties
