摘要
为木瓜加工副产物的开发利用提供理论及技术支持,采用正交试验研究超声浸提木瓜籽油工艺条件优化;同时将其与菜籽油、橄榄油调配研制调和油。结果表明:木瓜籽油最佳提取工艺条件为液料比1∶5,超声功率100 W,提取温度55℃,提取时间1h,在此条件下木瓜籽油提取率为26.24%;最佳调和油配方为木瓜籽油∶菜籽油∶橄榄油=1∶4∶1,其自由基清除率为48.7%,抗氧化性能优于其余配方,其过氧化值为1.068meq/kg,符合食用调和油相关要求。
In order to provide theoretical and technical support for the development and utilization of Chaenomeles speciosa processing by-products,an orthogonal test was employed to optimize the process conditions of ultrasonic extraction of C.speciosa seed oil.At the same time,it was mixed with rapeseed oil and olive oil to prepare blending oil.Results:The optimum extraction conditions of C.speciosa seed oil were as follows:the ratio of liquid to material was 1∶5,the ultrasonic power was 100 W,and the extraction temperature was 55℃.The extraction time was 1 h,under these conditions the extraction rate of C.speciosa seed oil could be up to 26.24%,and the best formula was C.speciosa seed oil∶rapeseed oil∶olive oil=1∶4∶1,the free radical scavenging rate was 48.7%,and the antioxidant activity was superior to other formulations,the peroxide value of which was 1.068 meq/kg,meeting the requirements of edible blending oil.
作者
许永东
李菲
XU Yongdong;LI Fei(Department of Chemistry and Chemical Engineering,Ankang University,Ankang,Shaanxi 725000,China)
出处
《贵州农业科学》
CAS
2018年第11期142-144,共3页
Guizhou Agricultural Sciences
关键词
浸提法
调和油
抗氧化
过氧化值
solvent extraction
blending oil
antioxidant activity
peroxide value
