沙棘籽油皂化工艺的研究  

Study on saponification technology of Hippophae rhamnoides L. seed oil

作　　者：王思寒[1] 石品艳[1] 冯凤琴[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029

出　　处：《食品工业科技》2009年第6期212-214,217,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD05A02)资助项目

摘　　要：以沙棘籽油为原料,研究了3种因素,即皂化时间、皂化温度和KOH-乙醇溶液浓度对沙棘籽油皂化效果的影响,结果表明,较好的皂化条件为皂化时间60min、皂化温度70℃、KOH-乙醇溶液浓度为1.0mol/L。在此条件下脂肪酸得率为91.08%,皂化产物油酸含量为17.8%,亚油酸含量为27.2%,亚麻酸含量为24.9%。The factors which influence the saponification of Hippophae rhamnoides L （HRL）seed oil including time, temperature and the alkali concentration were studied.The results showed that the optimum conditions for the saponification of HRL seed oil were that the saponification time, temperature and the alkali concentration were 60min,70℃, 1mol/L, respectively.Under these conditions, a fatty acid yield of 91.08% was obtained, and the product contained 17.8%oleic acid,27.2% linoleic acid and 24.9% linolenic acid.

关 键 词：沙棘籽油 皂化 不饱和脂肪酸 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]