单 位：
华南理工大学轻工与食品学院;广东石油化工学院化学与生命科学学院
摘 要：
以云南产夏威夷果为原料,采用溶剂浸提法提取其油脂,确定最佳提取工艺条件,并对产物的几项重要理化性质及脂肪酸组成进行检测分析。结果表明,夏威夷果油脂提取的最佳工艺条件为以沸程60～90℃的石油醚作为提取剂、液料比16:1(mL/g)、提取时间6h,可得油脂最大提取率为72.83%;对油脂进行理化性质分析,相对密度(20℃)为0.9108、折射率1.4661、酸价1.603mg KOH/g、碘价79g I2/100g、皂化值为198.22mg KOH/g;并采用GC-MS法检测油脂的脂肪酸组成和含量。结果表明,夏威夷果油脂的性质稳定,含有丰富的不饱和脂肪酸,有较高的营养价值。
译 名：
Extraction and Physiochemical Properties of Oil from Fruits of Macadamia integrifolia(Macadamia Nut) Grown in Yunnan
作 者：
ZHANG Ling1,LI Ya-mei1,ZHONG Luo-bao2,ZHANG Zhong1(1.College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China; 2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
关键词：
Macadamia nuts;oil;extraction;physicochemical property
摘 要：
Solvent extraction was used for the extraction of volatile oil from Macadamia nut from Yunnan in this study,and extraction conditions such as solvent type,the boiling range of petroleum ether,liquid/material ratio,extraction time were optimized by single factor and orthogonal array design methods.The optimum extraction conditions were as follows:extraction solvent,petroleum ether of boiling range of 60 to 90℃;extraction time,6 h;and liquid/material ratio,16:1(mL/g),and the maximum oil yield was up to 72.83%under the optimized conditions.The oil obtained was determined to have 0.9108 relative density(20℃),1.4661 refractive index,1.603 mg KOH/g acid value,198.22 mg KOH/g saponification value.The GC-MS fatty acid composition analysis showed that Macadamia nut oil was stable and contained abundant amounts of unsaturated fatty acids and consequently had high nutritional value.
