盐效应辅助水剂法提取南瓜籽油及其理化特性研究  

Aqueous extraction of pumpkin seed oil by salt effect and its physicochemical properties

作　　者：李清华[1] 夏仙亦[1,2] 于修烛 许春瑾[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]温州市鹿城区食品药品监督管理局,浙江温州325000

出　　处：《食品工业科技》2012年第24期286-289,共4页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资助(QN2009074)

摘　　要：为了改善水剂法提取的油乳化严重现象并且提高出油率。以南瓜籽为实验材料,碳酸钠溶液为萃取剂,采用盐效应辅助水剂法提取南瓜籽油。考察了碳酸钠浓度、液料比、提取时间、搅油温度四个因素对南瓜籽提油率的影响,并利用响应面分析对提油工艺进行了优化。结果表明,碳酸钠溶液浓度和液料比对提油率的影响较大;盐效应水剂法提取南瓜籽油在搅油温度为80℃条件下,最优工艺条件为:碳酸钠浓度1.8mol/L、液料比6.8∶1(mL∶g)、提取时间120.2min(实验实际提取时间选为120min),南瓜籽提油率为70.6%;南瓜籽油的酸值和过氧化值等均符合国家食用油质量标准,可以直接食用,表明盐效应辅助水剂法提取南瓜籽油工艺是可行的。The oil was extracted from pumpkin seed by the aqueous method with sodium carbonate solvent as the extractant which aimed to overcome severe emulsification and increases the oil yield. The concentration of sodium carbonate solution,stirring temperature,liquid-solid ratio and extraction time on oil yield of pumpkin seed were investigated and the optimal parameters were carried out by Box-Behnken experimental design. The results showed that the concentration of sodium carbonate solvent and liquid-solid ratio had significant effect on the oil yield. The optimal conditions were sodium carbonate concentration 1,8mol/L,liquid-solid ratio 6.8, extraction time 120.1 min （120min in fact） ,temperature 80%,the oil yield of pumpkin seeds could reach 70.6%. The acid value and peroxide value of oil were lower than the corresponding value of the national quality standards. It demonstrated that technology for aqueous extraction of pumpkin seed oil by salt effect was workable.

关 键 词：南瓜籽 盐效应 水剂法提取 理化性质 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]