樱桃仁油的提取工艺研究及其脂肪酸成分分析  

Analysis on the extraction of cherry seed oil and compositions of fatty acids

作　　者：姚宏亮[1] 蒋胜慧[1] 刘成花[1] 颜玉华[1] 

机构地区：[1]金陵科技学院,南京210038

出　　处：《粮食与食品工业》2012年第1期30-32,共3页Cereal & Food Industry

基　　金：金陵科技学院科研基金资助项目(编号:jit-n-201004)

摘　　要：以生产樱桃酒所产生的樱桃核为原料,采用单因素方法分析了物料形态、提取时间、提取温度、料液比例对提油率的影响,以正己烷为提取溶剂,得到了最佳工艺条件:物料形态为樱桃核全核粉,提取时间为5h,提取温度为75℃,料液比例为1∶3,提油率可达到10.93%。并对樱桃仁油进行了脂肪酸成分分析,其主要成分为油酸、亚油酸等。The extraction process of cherry seed from the by-product of cherry wine was re- searched by single factor experiment. The influences of material form, extraction time, extraction temperature and proportion of material fluid on extraction rate were analyzed. Besides, n-hexane was used as extraction solvent and the best technological conditions are as follows, whole cherry seed powder as extraction material, extraction time 5 h, extraction temperature 75℃, proportion of material fluid 1 ： 3, the extraction rate 10.93%. The composition of fatty acids was also analyzed, whose main compound are oleic acid, linoleic acid and so on.

关 键 词：樱桃仁油 提取 脂肪酸 成分分析 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]