超声波辅助提取核桃楸油及其脂肪酸分析  

Extraction of manchurian walnut oil assisted by ultrasonic and fatty acid composition

作　　者：宁宇[1] 蔺立杰[1] 王丰俊[1] 

机构地区：[1]北京林业大学食品科学与工程系,林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品科技》2014年第10期184-188,共5页Food Science and Technology

基　　金：北京市农业科技项目(20130110);北京市科委科技创新基地培育与发展工程项目(Z121106002812037)

摘　　要：以核桃楸为研究对象,得油率作为衡量超声波法辅助提取油脂工艺的指标。通过单因素及正交试验研究超声波处理时间、超声波功率、料液比对得油率的影响,得出最优提取条件为:时间30 min,功率40%,料液比1:9。并将核桃楸油的理化指标和脂肪酸组成与绵核桃油进行了对比。This experiment used manchurian walnut as the research object, with the extracted rate of oil as the indicator to measure extraction of manchurian walnut oil assisted by ultrasonic. The effects of ultrasonic treatment time, ultrasonic power, solid-liquid ratio were studied through single factor and orthogonal test. It showed that the best conditions were as follows： 30 minutes of treatment time, 40% of ultrasonic power, and 1：9 of the ratio of material and liquid. Meanwhile, in this experiment, the physicochemical properties and the fatty acid composition of walnut oil and manchurian walnut oil were mainly analyzed.

关 键 词：超声波 核桃楸油 得油率 脂肪酸 

分 类 号：O657.5[理学—分析化学]