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当前位置: 首页 > 文章 > 苹果籽油超声波辅助浸提及产品理化特性研究 农业工程学报 2005,21 (9) 155-159
Position: Home > Articles > Ultrasonic extraction of apple seed oil and its physical-chemical properties Transactions of the Chinese Society of Agricultural Engineering 2005,21 (9) 155-159

苹果籽油超声波辅助浸提及产品理化特性研究

作  者：
于修烛;李志西;杜双奎
单  位：
西北农林科技大学食品科学与工程学院
关键词：
苹果籽油;超声波辅助浸提;理化特性;脂肪酸组成
摘  要：
本文以秦冠苹果籽为原料,利用超声波技术辅助提取苹果籽油,研究了苹果籽的粒度、超声波频率、料液比以及提取时间等因素对出油率的影响。试验结果表明,最佳工艺条件为破碎粒度60目,料液比1∶6(w/v),超声波频率32kHz,提取时间45min,出油率达20.94%。气相色谱测定表明,苹果籽油中含有五种脂肪酸,其中89%以上为不饱和脂肪酸。超声波辅助制油与常规法相比,具有油品质量好,提取时间短,温度低等优点,有着较广阔的应用前景。
译  名：
Ultrasonic extraction of apple seed oil and its physical-chemical properties
作  者：
Yu Xiuzhu, Li Zhixi, Du Shuangkui(College of Food Science and Engineering, Northwest Sci-tech University of Agriculture and Forestry, Yangling 712100, China)
关键词：
apple seed oil; ultrasonic extraction; physical-chemical properties; fatty acid composition
摘  要：
Extracting edible oil from apple seeds was studied with the Qinguan apple seeds as raw material using the ultrasonic technique. Based on a single and orthogonal experiment, the optimum conditions were found as (follows:) the fragmentation degree is 60 mesh, the solid/liquid ratio is 1∶6, ultrasonic frequency 32 kHz, the (reaction) time 45 min, and the rate of oil extraction is 20.94%. In the mean time, the gas chromatography (GC) test shows there are five kinds of fatty acid in the oil, among which over 89% are unsaturated. The physical-chemical properties of the oil were studie as well. The result shows, compared with traditional methods, the (ultrasonic) extraction method has many advantages in shortening reaction time, improving yield and quality and lowering temperature, and predictably it will be widely employed in oil-extracting industry.

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