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Position: Home > Articles > Ultrasound-assisted Extraction of Apple Seed Oil and Its Physical-chemical Properties FOOD SCIENCE 2007,28 (11) 50-55

苹果籽油的超声波辅助提取及理化性质分析

作  者:
仇农学;高霞
单  位:
陕西师范大学食品工程系
关键词:
苹果籽油;超声波;气质联用分析;理化性质
摘  要:
本研究通过二次回归正交旋转试验,探讨了超声波辅助提取苹果籽油的工艺条件,得出了超声波辅助提取苹果籽油的数学模型,确定了最佳提取条件为:液料比为8,提取时间为35min,提取温度为35℃,超声波频率为60kHz。气质联用分析结果表明,苹果籽油中含有8种脂肪酸,其中不饱和脂肪酸占89.39%;与索氏提取法对比,超声波辅助提取是一种可靠、高效的提取苹果籽油的方法。
译  名:
Ultrasound-assisted Extraction of Apple Seed Oil and Its Physical-chemical Properties
作  者:
QIU Nong-xue,GAO Xia (Department of Food Engineering, Shaanxi Normal University, Xi'an 710062, China)
关键词:
apple seed oil;ultrasound;GC-MS analysis;physical-chemical properties
摘  要:
The ultrasound-assisted extraction process of apple seed oil was studied with orthogonally rotational combination design method. The mathematic model was found with ultrasound-assistedd extraction process of apple seed oil. The optimum factors are: the ratio of liquid to material 8, extracting time 35 min, extracting temperature 35 ℃ and ultrasonic frequency 60 kHz. The results of GC-MS analysis showed that eight fatty acids are found in apple seed oil, and the content of unsaturated fatty acids is 89.39%. By comparing with Soxhlet extraction, the study demonstrate that ultrasound is a reliable and highly efficient tool for the fast extraction of apple seed oil.

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