摘要
以米糠毛油为原料,以脱酸率为指标,研究超声波辅助米糠油乙醇萃取脱酸工艺。通过单因素试验,考察了乙醇体积分数、脱酸温度、超声时间、超声功率、油溶质量比以及萃取次数对米糠油脱酸率的影响,并采用正交试验对萃取脱酸的工艺条件进行了优化。结果表明:最佳工艺条件为乙醇体积分数95%、油溶质量比1∶2、超声功率200 W、脱酸温度30℃、超声时间4 min、萃取3次。在此条件下,米糠油的脱酸率为95.45%。与传统的碱炼脱酸油相比,超声波辅助乙醇萃取脱酸油具有较低的过氧化值,较高的谷维素和维生素E保留率。
Using rice bran oil as raw material and deacidification rate as index,the technology of deacidification of rice bran oil by ultrasonic assisited ethanol extraction was studied.The effects of ethanol volume fraction,deacidification temperature,ultrasonic time,ultrasonic power,oilsolubility ratio and extraction times on the deacidification rate of rice bran oil were investigated by single factor test,and the technology conditions were optimized by orthogonal test.The results showed that the optimum conditions were ethanol volumefracion 95%,oil-solution ratio 1∶2,ultrasonic power 200 W,deacidification temperature 30℃,ultrasonic time 4 min,and 3 times of extraction.Under these conditions,the deacidification rate of rice bran oil was 95.45%.Compared with the traditional alkali deacidification oil,the ultrasonic assisted ethanol extraction deacidification oil has lower peroxide value and higher retention rate of oryzanol and Vitamin E.
作者
康媛解
张丽霞
张振山
KANG Yuan-jie;ZHANG Li-xia;ZHANG Zhen-shan(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Xinyang Agricultural Science Research Institute,Xinyang 464000,Henan,China)
出处
《粮食与油脂》
北大核心
2020年第10期14-18,共5页
Cereals & Oils
关键词
米糠油
超声波
乙醇萃取
脱酸率
rice bran oil
ultrasonic
ethanol
deacidification rate
