超声波辅助提取黄瓜籽油的工艺  

STUDY ON THE EXTRACTION OF CUCUMBER SEED OIL VIA ULTRASONIC TYREATMENT

作　　者：王颖[1] 翟明翚[1] 

机构地区：[1]齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔161006

出　　处：《食品研究与开发》2009年第8期98-100,共3页Food Research and Development

摘　　要：以黄瓜籽粉为原料考察超声波辅助提取黄瓜籽油的主要影响因素,通过正交试验获得最佳提取工艺条件:以石油醚为溶剂,料液比为1∶8,超声波功率90 W,20℃提取10 min。在此条件下,黄瓜籽油得油率可达39.64%,所得油脂澄清、透明,呈浅黄色。The main factors affecting extraction of cucumber seed oil with ultrasonic reatment were studied.The optimum conditions have been found by orthogonal test.The results showed as follows：petroleum ether as solvent, the ratio of material to solvent 1：8, ultrasonic power 90 W, extraction time 50 min and 20 ℃.Under this condition the yield of cucumber seed oil reached 39.64 % , and the product showed to be clear, transparent, and light yellow.

关 键 词：黄瓜籽油 超声波 提取 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]