不同提取方法对枸杞籽油品质的影响  

The analysis of lycium seed oil by various extraction process

作　　者：周建中[1] 高蕾[1] 王伟[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830054

出　　处：《食品工业科技》2012年第2期110-111,共2页Science and Technology of Food Industry

摘　　要：研究了压榨法、超临界CO2萃取技术和水代法3种制油方法对枸杞籽油的脂肪酸组成、酸价、过氧化值、VE以及β-胡萝卜素含量的影响。结果表明,在3种制油方法中,水代法制取的油脂,其亚油酸含量显著高于其他两种制油方法;超临界CO2萃取技术制取的油脂,其亚麻酸、油酸、VE和β-胡萝卜素含量均显著高于其他两种制油方法;3种制油方法所得油脂过氧化值及酸价存在显著性差异,其中以压榨法制取的油脂(压榨油)为最高。Lycium oil was extracted from Lycium seeds by three ways（ supercritical CO2 extraction, pressing and aqueous extraction）, and the indexes of the oil, such as fatty acid composition, acid value, peroxide value, and the content of vitamin E,β- carotene were investigated.The results showed that the aqueous extracted oil had the highest content of linoleic acid which was significant higher than that of the oil extracted by the other two methods. The supercritical CO2 extraction oil had the highest content of linolenic acid, oleic acid, VE and β-carotene which was significant higher than that of the oil extracted by the other methods.For peroxide and acid value,the pressed oil was the highest,there also existed significant difference among the three extraction methods.

关 键 词：枸杞油 品质 压榨法 超临界CO2萃取技术 水代法 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]