超声波辅助提取花椒冷榨油饼粕中油脂的工艺优化  

Study on optimization of ultrasonic- assisted extraction technology of oil from cold pressed cake in Zanthoxylum

作　　者：姜欢笑[1] 蒲彪[1] 周婷[1] 胡爱华[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第21期220-223,共4页Science and Technology of Food Industry

基　　金：四川农业大学食品学院横向合作项目

摘　　要：以花椒冷榨油饼粕为原料,超声波与乙醇相结合的方法提取饼粕中的油脂。以提取油脂得率为指标,研究料液比、乙醇浓度、超声功率、超声时间、超声温度对油脂提取的影响,并以单因素实验为基础,进行三因素三水平正交实验。结果表明:超声波辅助乙醇提取花椒冷榨油饼粕中油脂的最佳提取条件为料液比1∶15(m∶V),乙醇浓度90%,超声功率240W,超声时间50min,超声温度70℃,油脂得率为5.82%。同时对制备的花椒油进行品质测定,结果显示,超声波辅助乙醇提取花椒冷榨油饼粕没有改变提取油脂的品质。Cold pressed prickly ash cake was used as a raw material,the ultrasonic and ethanol technology was adopted to extract the oil in the cake.Indicators were the grease yield ,the solid-liquid ratio,ethanol concentration, ultrasonic power, ultrasonic time and ultrasonic temperature were used to study the effect for oil extraction.Base on the single factor experiments, a three- factor- three- level experiment design had been developed. The results indicated that the optimum conditions of extracting the residual Zanthoxylum oil were as follows：solid-liquid ratio was l ：15（ m：V）, ethanol concentration was 90%, ultrasonic power was 240W, ultrasonic time was 50min, ultrasonic temperature was 70℃1the maximum yield of residual Zanthoxylum oil was 5.82% ,and does not change the quality of oil.

关 键 词：花椒冷榨油饼粕 超声波 油脂得率 品质测定 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]