超声波法提取南瓜籽油的研究  

Ultrasonic Extraction of Pumpkin Seed Oil

作　　者：孙欣[1] 徐雅琴[1] 

机构地区：[1]东北农业大学理学院应化系,哈尔滨150030

出　　处：《中国粮油学报》2009年第5期66-69,共4页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省自然科学基金资助重点项目(ZJN0606-01)

摘　　要：以裸仁南瓜籽为原料,探索超声波法提取南瓜籽油的最佳工艺条件。在单因素基础上,以超声波强度、超声波提取时间、固液比为因素设计三因素三水平正交试验,得出超声波法提取南瓜籽油的优化工艺条件为:南瓜籽经破碎过0.5 mm筛,以正己烷为溶剂,固液比1∶8,在超声功率400 W,超声时间30 min条件下提取率最高,达45.83%。The processing technology of ultrasonic extraction of pumpkin seed oil was developed in this work. An orthogonal test （33） was designed based on three single factors that are ultrasonic intensity, treatment time, and ratio of material weigh to solvent volume. The obtained optimal extraction conditions are as follows： seed particle size reduction 0.5 mm, using n - hexane as solvent at solid/liquid ratio 1：8 （W/V）, ultrasonic intensity 400 W and treatment time 30 min. The oil extraction rate under the optimal conditions is 45.83 %

关 键 词：超声波 南瓜籽油 出油率 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]