花椒籽油的微波萃取工艺研究  

STUDY ON EXTRACTION OF SEEDS OIL OF ZANTHOXYLUM BUNGEANUM BY ASSISTANCE OF MICROWAVE

作　　者：李霞[1] 刘尚军[1] 李园园[1] 

机构地区：[1]南阳理工学院生物与化学工程学院,河南南阳473004

出　　处：《南阳理工学院学报》2010年第4期77-80,共4页Journal of Nanyang Institute of Technology

摘　　要：以花椒籽为原料、无水乙醇为溶剂用微波辅助法萃取花椒籽油,研究了溶剂用量、萃取温度、微波功率、微波处理时间等条件对花椒籽油提取率的影响。结果表明:溶剂用量1∶7(g/mL)、微波处理温度65℃、微波功率为400W、微波处理时间为3.5min的工艺条件萃取效果最好,提取率可达18.68%。将花椒籽油添加到花生油中,以花生油的过氧化值为指标进行抗氧化性能测定,结果表明花籽椒油有明显的抗氧化性能。Seeds oil of Zanthoxylum bungeanum was extracted using ethyl alcohol as solvent,Seeds of Zanthoxylum bungeanum as material with the assistance of microwave. Extraction conditions affecting extraction ratio such as amounts of solvent,temperature,power and heating time of microwave were studied. The experimental results showed that when amounts of solvent was 1：7（g/mL）,the temperature was 60℃,the power of microwave was 400w and the heating time was 3min,the extraction effect was optimal with extraction ratio was 18.68%. The seed oil was added to peanut oil and peroxide value was used to be evaluation value to test performance of oxidation resistance of the seed oil. The results proved that the seed oil had obvious performance of oxidation resistance.

关 键 词：花椒籽油 微波 萃取 提取率 抗氧化性 

分 类 号：TS202.1[轻工技术与工程—食品科学]