索氏法提取黑莓籽油工艺研究  

Study on blackberry seed oil extraction technology by soxhlet methods

作　　者：唐小媛[1] 韩永斌[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210018

出　　处：《食品工业科技》2012年第22期303-305,共3页Science and Technology of Food Industry

基　　金：江苏省科技支撑计划(BE2010408);江苏高校优势科学建设工程资助项目

摘　　要：以黑莓籽为原料,采用索氏法提取黑莓籽油。考察了溶剂性质、粉碎度、提取温度、提取时间及料液比对黑莓籽油出油率的影响。通过正交实验设计优化索氏法提取黑莓籽油的最佳工艺条件为:以石油醚为提取剂,黑莓籽粉碎过80目筛,提取时间2h,温度为90℃,料液比1:15(g:mL),在此条件下实验测得黑莓籽油平均出油率为22.855%。The blackberry seed oil was extracted by soxhlet methods from blackberry seed,and the effect of different solvents,grinding degree,extraction temperature,extraction time,solid-liquid ratio on the oil yield extraction were investigated.The optimal conditions were determined by orthogonal test as follows：benzine as solvents,grinding degree 80 mu,extraction temperature 90℃,extraction time 2h,solid-liquid ratio 1∶15（g∶mL）.Under the optimal conditions,the yield of blackberry seed oil was 22.855%.

关 键 词：黑莓籽油 索氏提取 优化 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]