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中国精品科技期刊2020
超声辅助提取打瓜籽油工艺及其脂肪酸成分研究[J]. 食品工业科技, 2012, (17): 255-258. DOI: 10.13386/j.issn1002-0306.2012.17.022
引用本文: 超声辅助提取打瓜籽油工艺及其脂肪酸成分研究[J]. 食品工业科技, 2012, (17): 255-258. DOI: 10.13386/j.issn1002-0306.2012.17.022
Study on ultrasonic-assisted extraction of seeding-watermelon seeds oil and analysis of fatty acid compositions[J]. Science and Technology of Food Industry, 2012, (17): 255-258. DOI: 10.13386/j.issn1002-0306.2012.17.022
Citation: Study on ultrasonic-assisted extraction of seeding-watermelon seeds oil and analysis of fatty acid compositions[J]. Science and Technology of Food Industry, 2012, (17): 255-258. DOI: 10.13386/j.issn1002-0306.2012.17.022

超声辅助提取打瓜籽油工艺及其脂肪酸成分研究

Study on ultrasonic-assisted extraction of seeding-watermelon seeds oil and analysis of fatty acid compositions

  • 摘要: 以打瓜籽为原料,石油醚为浸提剂,采用超声波辅助浸提技术,考察了粒度、料液比、超声频率、超声温度和超声时间对打瓜籽油提取率及亚油酸提取量的影响,通过正交实验,得到了最佳工艺条件为粒度60目,料液比1:8g/mL,超声频率为36kHz,超声温度为50℃,超声时间为40min,打瓜籽油得率为23.89%。气相色谱分析表明:打瓜籽油的主要脂肪酸组成为棕榈酸、反油酸、油酸、亚油酸,其中亚油酸含量最高,可达184.37mg/g。 

     

    Abstract: With the seeding-watermelon seeds as raw material, petroleum ether as extraction agent, the ultrasonicassisted extraction technology was used to extract seeding-watermelon seed oil.The influences of particle size, solid-liquid ratio, ultrasonic frequency, ultrasonic temperature and time on the extraction rate and linoleic acid content of seeding-watermelon seeds oil were studied.Through the orthogonal test, the optimal extraction conditions were as follows:particle size 60 mesh, solid liquid ratio 1:8g/mL, ultrasonic frequency 36kHz, ultrasonic temperature 50℃, ultrasonic time 40min.Under these conditions the seeding-watermelon seeds oil extraction rate reached 23.89%.Gas chromatographic (GC) analysis was employed to analyze the components of fatty acid of seeding-watermelon seeds oil which contained:palmitic acid, elaidic acid, oleic acid, linoleic acid.Among them the linoleic acid content is up to 184.37mg/g the highest of all.

     

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