水剂法提取腰果油工艺条件研究  

Extraction of Cashew Nuts Oil and Its Physicochemical Properties

作　　者：钟俊桢[1] 顿儒艳 胡旭涛 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》2016年第1期31-35,42,共6页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项经费(201303077)

摘　　要：采用水剂法研究腰果油的最佳提取工艺,分别以料液比、提取温度、提取时间和离心力为单因素研究其对提油率的影响,并通过正交设计试验确定腰果油的最佳提取工艺条件为料液比1:1 g/mL、提取时间4 h、离心力4 800 r/min,最佳条件下获得的提油率为74.39%。采用水剂法得到的腰果油色泽浅黄澄清透明,具有腰果固有的清香味。理化指标测定结果表明,油的酸价为0.65 mg/g,碘值为14.25 gI/100 g,皂化值为186 mg/g,符合国家食用油质量标准,过氧化值未检出。水剂法提取腰果油的脂肪酸分析表明其含有的脂肪酸主要有棕榈酸(质量分数为10.32%),油酸(62.87%),和亚油酸(25.36%)。The aqueous extraction of oil from Cashew nuts oil had been studied in the paper. The effects of sol- id/water ratio, extraction temperature, extraction duration and centrifugal rotate speed on Cashew nuts oil yield had been investigated by the single factor test. Optimal processing parameters were established by the orthogonal test on the basis of single factor test ; the results showed ： solid/water ratio of 1 ： 1 g/mL, extraction duration of 4h, centrifugal rotate speed of 4 800 r/min. Oil yield of 74.39% caould be obtained on the optimal extraction conditions. The Cashew nuts oil obtained by aqueous method was transparent, pale yellow with Cashew nuts aroma. The physicochemical properties results showed that the acid value, iodine value, and saponification value were 0.65 mg/g, 14.25 g/100 g and 86 mg/g, respectively, which were lower than the corresponding value of the national quality standards. But the peroxide value of oil had not been detected. The fatty acid compositions of oil were analyzed to be mainly consisted of palmitic acid （ 10.32% ）, oleic acid （62.87%） and linoleic acid （25.36%）.

关 键 词：腰果油 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]