两级分步提取沙棘油工艺的研究  

Study on Two Step Extraction of Sea Buckthorn Oil

作　　者：常云鹤[1] 王腾宇[1] 韩建春[1] 宋玉卿[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2010年第6期20-22,共3页The Food Industry

基　　金：国家科技支撑计划:食品质量安全控制关键技术研究与示范2009BADB9B08

摘　　要：对沙棘果浆提油工艺进行深入研究。采用分步提取方法,即先采用乳脂离心机初步提取沙棘果油,沙棘果浆出油率6.1%;对离心后的沙棘果浆用盐水破乳,离心分离去除大量水分,通过添加高温豆粕调整轻相液水分,然后采用正己烷溶媒进行沙棘果油的提取。通过单因素与正交试验,确定最佳工艺条件:提取时间6 h,沙棘轻相液与高温豆粕添加比1∶4,溶媒倍数5倍,提取次数4次,沙棘下脚料萃取出油率达到98.1%,从而得到不同层次的沙棘油。This test is in-depth study on the solvent extraction of sea buckthorn berry oil. Use the step extraction method. First preliminary extract the sea buckthorn fruit oil with the cream centrifuge, and the sea buckthorn pulp oil yield 6.1%; After centrifugation, use common salt to demulsification treat the sea buckthorn pulp. Absorbing water by high temperature soybean meal then extract the sea buckthorn oil by comparing the use of hexane as a solvent. The single factor and orthogonal tests, determine the optimum conditions： Extraction time 6 h, sea buckthorn and heat meal ratio of 1 ： 4, 5 times multiple solvent, extraction 4 times, scraps of sea buckthorn oil yield reached 98.1%. Resulting in different levels of sea buckthorn oil.

关 键 词：沙棘果油 两级提取 高温豆粕 溶媒 出油率 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]