南瓜籽油提取工艺优化及油脂氧化稳定性研究  

Study on the extraction of pumpkin seed oil and oil oxidation stability

作　　者：朱英莲[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与油脂》2015年第1期24-26,共3页Cereals & Oils

基　　金：国家教育部高等学校特色专业建设项目(TS10943)

摘　　要：以南瓜籽为原料,研究溶剂浸提法提取南瓜籽油最佳工艺。研究了温度、时间和料液比3个因素对提取率影响,并且通过正交试验对溶剂浸提法提取南瓜籽油工艺流程进行了优化。最佳提取条件:提取温度55℃,时间3 h,料液比1∶10时,提取率可达93.4%。The best extraction technology of pumpkin seed oil was obtained by solvent extraction with pumpkin seeds as raw materials. The influence of every factor such as the temperature,the time and the solid–liquid ratio to extraction rate of pumpkin seed oil were studied. Through the orthogonal test the optimum extraction technology was determined. The optimum extraction conditions：with the ratio of material and solvent of 1：10,at 55 ℃ for 3h,the oil extraction yield could reached 93.4%.

关 键 词：南瓜籽油 溶剂浸提法 单相溶剂萃取 提取率 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]