超声强化提取核桃仁油的研究

食品科学 ›› 2003, Vol. 24 ›› Issue (10): 113-117.

超声强化提取核桃仁油的研究

周如金, 顾立军, 黎周国, 胡爱军, 宁正祥

茂名学院石化学院，华南理工大学食品与生物工程学院

出版日期:2003-10-15 发布日期:2011-12-13

Study on Ultrasonically Aided Solvent Extraction of Walnut Oil

ZHOU Ru-Jin, GU Li-Jun, LI Zhou-Guo, HU Ai-Jun, NING Zheng-Xiang

2.College of Food and Bioengineering,SCUT,Guangzhou 510640

Online:2003-10-15 Published:2011-12-13

摘要/Abstract

摘要： 核桃仁油富含多种不饱和脂肪酸,广泛应用于食品、医药等领域。本文筛选了提取核桃仁油的理想溶剂并探讨了提取温度、提取时间、料液比对超声提取核桃仁油的影响。在单因素实验基础上,进行了正交试验。实验结果表明:各因素对超声提取核桃仁油的影响大小次序为:提取温度>料液比>超声频率和功率>提取时间。优化的提取工艺参数为:提取温度为60℃、料液比1:4.5、超声波功率和频率为25kHz 300W、时间为60min。与溶剂法相比,超声强化提取法可以降低提取温度、缩短提取时间和节省溶剂耗量。

关键词: 核桃仁油, 提取, 超声强化

Abstract: Walnut oil, abundant in many kinds of unsaturated fatty acids, has been widely used in food industry and medicineindustry, etc. In this paper, better solvent for ultrasonic extraction (UE) of walnut oil, was chosen first. Then the effects oftemperature, ratio of the weight of walnut to the volume of solvent and UE time were investigated in detail. The results by anorthogonal experiment indicated that the effectiveness of factors on oil yield was in this order: extraction temperature> ratio ofthe weight of raw material to the volume of solvent>power and frequency of ultrasound>extraction time. The technologicalparameters optimized by orthogonal test were as follows: extraction temperature was 60℃,ratio of the weight of raw materialto the volume of solvent was 1:4.5, power and frequency of ultrasound were 300W 25kHz,respectively and extractin time was60min.Compared to the solvent extraction, the ultrasonic wave extraction could reduce the solvent consumption, decrease theextracting temperature and save the extracting time.

Key words: walnut oil, extraction, ultrasonic wave intensification

周如金, 顾立军, 黎周国, 胡爱军, 宁正祥. 超声强化提取核桃仁油的研究[J]. 食品科学, 2003, 24(10): 113-117.

ZHOU Ru-Jin, GU Li-Jun, LI Zhou-Guo, HU Ai-Jun, NING Zheng-Xiang. Study on Ultrasonically Aided Solvent Extraction of Walnut Oil[J]. FOOD SCIENCE, 2003, 24(10): 113-117.

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