超声波提取核桃油的工艺优化及抗氧化研究  

Ultrasonic Extraction Technology and the Antioxidation of Walnut Oil

作　　者：郧海丽[1] 陆敏[1] 高岩磊[1] 

机构地区：[1]石家庄学院化工学院,石家庄市050035

出　　处：《食品工业》2013年第4期48-50,共3页The Food Industry

摘　　要：研究了超声波提取核桃油的工艺条件,优化参数条件为超声波功率为80 W,提取40 min,料液比为1:9,温度为60℃。采用Schaal烘箱法研究了温度、光线及BHT,PG,TBHQ三种抗氧化剂对核桃油稳定性的影响。结果表明,温度、光线均促进核桃油的氧化,抗氧化剂可有效缓解核桃油的氧化,抗氧化强力依次为:TBHQ>PG>BHT。Walnut oil was extracted by ultrasonic, the result showed that under the conditions of ultrasonic intensity 80 W, time 40 min, solution ratio 1 ： 9, temperature 60℃ that extraction rate was better. The influence of temperature, light, BHT, PG, TBHQ to walnut oil by Schaal method was studied. The result showed that, temperature, light could accelerate the oxidation. BHT, PG, TBHQ could remit the oxidation, TBHQ is the most effective, BHT is lest.

关 键 词：超声波 核桃油 抗氧化性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]