摘要
以红麻籽为原料,采用超声辅助溶剂法制得红麻籽油,对超声辅助提取红麻籽油的工艺进行优化。在单因素试验的基础上,以超声时间、超声功率、液料比、提取温度为自变量,红麻籽油提取率为响应值,采用响应面法优化提取工艺,并对红麻籽油的理化指标与脂肪酸组成进行测定和分析。结果表明:超声辅助提取红麻籽油的最佳工艺条件为超声时间40 min、超声功率250 W、液料比8∶1、提取温度30℃,在此条件下红麻籽油提取率为93.47%;各因素对红麻籽油提取率的影响程度依次为液料比>超声时间>超声功率>提取温度;超声辅助法得到的红麻籽油的酸值和过氧化值较低,油脂品质较好;红麻籽油的脂肪酸以不饱和脂肪酸(75.15%)为主,主要为亚油酸(43.14%)和油酸(30.78%),此外还含有较高的饱和脂肪酸,如棕榈酸(21.97%)。超声辅助具有提取速度快、提取效率高的特点,研究超声辅助提取红麻籽油的最佳工艺可为红麻籽油的开发利用提供理论基础。
Kenaf seeds oil was extracted from kenaf seeds by ultrasonic-assisted solvent extraction in the present study.The extraction process was optimized by response surface methodology on the basis of single factor experiments.Four extraction parameters including ultrasonic time,ultrasonic power,liquid-solid ratio(mL·g^-1)and extraction temperature were selected as independent variables,while kenaf seeds oil yield as response value.The physicochemical indexes and fatty acid compositions of kenaf seeds oil were also analyzed.The results showed that the optimal extraction conditions were obtained as follows,ultrasonic time 40min,ultrasonic power 250 W,liquid-solid ratio 8:1 and extraction temperature 30℃.Under these conditions,the yield of kenaf seeds oil reached to 93.47%.The effect of factors on the extraction yield was in the order of liquid-solid ratio>ultrasonic time>ultrasonic power>extraction temperature.The kenaf seeds oil obtained by ultrasonic-assisted extraction had better quality with lower acid value and peroxide value.The fatty acid of kenaf seeds oil was mainly unsaturated fatty acid(75.15%),mainly linoleic acid(43.14%)and oleic acid(30.78%).The content of unsaturated fatty acids was up to 75.15%.What's more,kenaf seed oil also had higher content of saturated fatty acids,for example,palmitic acid(21.97%).Ultrasonic-assisted extraction had the characteristics of extraction speed and high extraction efficiency.The best technology conditions of ultrasonic assisted extraction will provide theoretical basis for the development and ultilization of kenaf seed oil.
作者
谢庆方
张丽霞
张振山
XIE Qingfang;ZHANG Lixia;ZHANG Zhenshan(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Xinyang Agricultural Research Institute,Xinyang 464000,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2018年第4期59-65,共7页
Journal of Henan University of Technology：Natural Science Edition
关键词
红麻籽油
超声辅助提取
响应面法
工艺优化
品质
kenaf seed oil
ultrasonic-assisted extraction
response surface analysis
process optimization
quality
