电解水辅助提取文冠果饼中残油工艺的研究  

Study on electrolyzed water- assisted residual oil extraction technology of Xanthoceras sorbifolia bunge cake

作　　者：黄永红[1,2] 李云姝[3] 石光波[1,2] 李博生[1,4] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,北京100083 [2]北京林业大学林业食品加工与安全北京市重点实验室,北京100083 [3]锡林郭勒职业学院,内蒙古锡林浩特026000 [4]北京林业大学螺旋藻研究所,北京100083

出　　处：《食品工业科技》2015年第19期249-254,共6页Science and Technology of Food Industry

基　　金：林业公益性行业科研专项(626240)

摘　　要：利用电解水提取冷榨文冠果饼中的残油,通过研究萃取溶剂、超声波功率和时间、电解水、提取方法对其提油率的影响,并以提油率为指标,设计三因素三水平的正交实验优化提油工艺,最终确定了最佳提油方法,即电解水辅助超声波法,其参数为：电解水p H10、超声波功率150 W、时间30 min、萃取溶剂石油醚（60-90℃沸程）,电解水辅助提油率比对照即蒸馏水组提油率高了30.43%,提取时间由索氏提取法的10 h缩短到30 min。通过气相色谱（Gas chromatography,GC）对不同方法提取的油进行脂肪酸组成分析,结果表明只有该工艺提取出了二十碳烯酸,且饼油中的神经酸含量比索氏提取法、电解水辅助闪式提取法以及电解水辅助超声波叠加闪式提取法提取的神经酸含量均高约9.23%;该工艺提取的文冠果饼油中脂肪酸的种类比冷榨文冠果种仁油多4种,即二十四碳酸、二十碳烯酸、花生四烯酸、二十碳五烯酸,并且神经酸含量比冷榨文冠果种仁油高27.24%。The electrolyzed water was used to extract the oil from cold- pressed Xanthoceras sorbifolia bunge cake. The effects of extraction solvent,ultrasonic power,ultrasonic time,electrolyzed water and extraction methods on Xanthoceras sorbifolia bunge cake oil extraction rate were investigated,and the oil rate was taken as index,a three factors and three levels orthogonal experiment was designed to optimize the oil extraction process,ultimately the optimum method was determined,that was ultrasonic assisted by electrolyzed water method,and its parameters were electrolyzed water p H10,ultrasonic power of 150 W,ultrasonic time of 30 min,extraction solvent petroleum ether（ 60-90 ℃boiling range）,its oil extraction rate was 30.43% higher than the ordinary water,and its extraction time was shorten from 10 h which wasted by soxhlet to 30 min.Gas chromatography was used to analyze the fatty acids composition of different extraction methods.The results showed that only the oil from cake extracted by ultrasonic assisted by electrolyzed water method concluded the eicosapentaenoic acid,also the content of nervonic acid in the oil from cake was about 9.23% higher than the methods such as soxhlet extraction,flash extraction assisted by electrolyzed water,and ultrasonic and flash extraction assisted by electrolyzed water in this paper.And this process had 4 kinds of fatty acids more than cold- pressed seed oil,they were teracosanoic acid,eicosapentaenoic acid,arachidonic acid and timnodonic acid,and the content of nervonic acid in the oil from cake was 27.24% higher than cold- pressed seed oil.

关 键 词：电解水 文冠果饼 提油工艺 脂肪酸组成 

分 类 号：TS201.1[轻工技术与工程—食品科学]