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酸热法提取山葡萄籽油工艺优化及油脂脂肪酸组成分析 预览

Optimization of extraction of wild grape seed oil by acid- heating method and its fatty acid composition
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摘要 对酸热法提取山葡萄籽油工艺进行优化。以提油率为评价指标,采用单因素实验研究了盐酸浓度、料液比、酸热时间、酸热温度和浸提时间对山葡萄籽油提取效果的影响,并运用响应面法进行工艺优化。结果表明:最佳提取工艺条件为料液比1∶6、盐酸浓度4. 09 mol/L、酸热时间59. 37min、酸热温度75. 85℃、浸提时间1. 99 h,在此条件下,提油率为26. 005%;山葡萄籽油脂肪酸组成以亚油酸为主,含量达到70. 59%,其次为油酸(13. 34%)、棕榈酸(8. 63%)和硬脂酸(4. 27%),而花生酸、亚麻酸、棕榈油酸、豆蔻酸的含量相对较低。 The extraction process of wild grape seed oil by acid - heating method was optimized. With the oil extraction rate as the evaluation index, the influences of hydrochloric acid concentration, ratio of solid to liquid, acid -heating time, acid -heating temperature and extraction time on the extraction effect of wild grape seed oil were studied by single factor experiment, and the process conditions were optimized by response surface methodology. The results showed that the optimal conditions were obtained as follows: hydrochloric acid concentration 4.09 mol/L, ratio of solid to liquid 1:6, acid -heating time 59.37 min, acid - heating temperature 75.85 ℃ and extraction time 1.99 h. Under the optimal conditions, the oil extraction rate was 26. 005%. The wild grape seed oil was mainly composed of linoleic acid, oleic acid, palmitic acid and stearic acid ,and the corresponding contents were 70.59%, 13.34%, 8.63% and 4.27% ,respectively, while the contents of arachidic acid, linolenie acid, palmitoleie acid and myristic acid were lower.
作者 吕慧威 郭航 吴秋燕 王艳丹 纪熠男 宋金朔 LU Huiwei1, GUO Hang2, WU Qiuyan3, WANG Yandan1 , JI Yinan1, SONG Jinshuo1 (1. Boda College of Jilin Normal University, Siping 136000, Jilin,China; 2. College of Grain and Food Engineering, Jilin Engineering Vocational College, Siping 136000, Jilin, China; 3. Changehun BCHT Bioteehnology Co. , Changehun 130000, China)
出处 《中国油脂》 CSCD 北大核心 2018年第11期5-9,共5页 China Oils and Fats
基金 吉林省教育厅“十三五”科学技术项目(JJKH20171057KJ)
关键词 山葡萄籽油 酸热法 工艺优化 提油率 脂肪酸 wild grape seed oil acid -heating method process optimization oil extraction rate fatty acid
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