水剂法提取澳洲坚果油及其理化特性的研究  

Aqueous Extraction of Macadamia Nuts Oil and Its Physicochemical Properties

作　　者：黄宗兰[1] 钟俊桢[1] 熊洋[1] 胡旭涛 钟业俊[1] 刘成梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国粮油学报》2015年第11期86-91,共6页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(201303077)

摘　　要：研究水剂法提取澳洲坚果油的工艺,采用单因素试验分别研究了料水比、浆液pH值、浸提温度、提取时间和离心转速对提油率的影响。在此基础上,采用正交试验确定最佳提取工艺为料水比1:3g/mL、自然pH 6.4、提取时间1 h,离心转速4 800 r/min,在此条件下提油率可达67.50%。采用水剂法得到的澳洲坚果油色泽浅黄透明,具有澳洲坚果香味。澳洲坚果油理化特性结果表明,pH条件对水剂法提取油品质有一定影响,水剂法提取油酸值和过氧化值均符合国家食用油质量标准。The aqueous solution extraction of oil from Macadamia nuts oil has been studied in the paper. Theeffects of solid/water ratio, pH, extraction temperature, extraction duration and centrifugal rotate speed on Macadamia nuts oil yield were investigated through Single Factor Method Test. The optimal process parameters were established by the orthogonal test on the basis of Single Factor Method Test. The optimal process parameters were as follows： solid/ water ratio 1 ： 3 g/mL, nature pH, extraction duration 1 h and centrifugal rotate speed 4 800 r/min. An oil yield of 67.50% could be obtained on the optimal extraction conditions. The Macadamia nuts oil produced by the aqueous so- lution extraction method was transparent, pale yellow with macadamia aroma. The physicochemical properties results indicated that the pH condition of aqueous extraction had a certain influence on Macadamia nuts oil. The acid value and peroxide value of oil were lower than the corresponding value of national quality standards.

关 键 词：澳洲坚果油 水剂法 提油率 理化特性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]