提取方法对挤压文冠果油品质和贮藏变化的影响  

Effects of Different Extract Methods on Characteristic and Storage of Xanthoceras sorbifolia Bunge Oil

作　　者：周泉城[1] 陈浩[2] 

机构地区：[1]山东理工大学农业工程与食品科学与营养工程学院,淄博255049 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2012年第6期76-78,共3页Journal of the Chinese Cereals and Oils Association

基　　金：山东省教育厅科技发展计划(J08LF05)

摘　　要：研究不同提取方法对挤压过的文冠果仁中提取的油脂理化性质和提取率的影响,以及贮藏过程中酸价、MDA的变化。研究表明超声波辅助浸提法为文冠果油提取的最佳方法,其提取条件为:文冠果经挤压处理后,以石油醚为提取溶剂,超声波处理1.5 h(温度65℃)后在85℃浸提6.5 h。提取的文冠果油品质较好,且宜贮藏。Effects of different extract methods on physicochemical property and extraction rate of Xanthoceras sorbifolia Bunge oil as well as acid value and MDA changes during storage were investigated. Results showed that the best extract method is ultrasonic assistant extract. The condition is as follows：the Xanthoceras sorbifolia Bunge extru- ded was added into petrol ether,then performed with ultrasonic wave for 1.5 h at 65℃and extracted for 6.5 h at 85 ℃. The oil has good characteristic and is fit for storage.

关 键 词：文冠果油 提取 挤压 理化性质 气相分析 

分 类 号：S643[农业科学—蔬菜学]