挤压超声联用法优化米糠浸油工艺  

Process Optimization of Rice Bran Oil by Ultrasonic Combined Extrusion

作　　者：于金平[1] 李德敏[1] 肖志刚[1,2] 马涛[3] 王鹏[1] 王娜[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]沈阳师范大学粮食学院,沈阳110034 [3]渤海大学化学化工与食品安全学院,辽宁锦州121000

出　　处：《中国食品学报》2016年第3期109-116,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以新鲜高品质米糠为原料,采用挤压超声联用技术浸提米糠油,研究超声料液比、超声功率、超声时间、超声温度对米糠油提取率的影响。对比有机溶剂浸提和挤压处理有机溶剂浸提方法对米糠油提取率、脂肪酸成分以及油脂品质的影响。研究结果表明:最佳超声提取工艺条件:料液比1∶5 g/m L,功率280 W,时间20 min,温度50℃。在此条件下米糠油提取率达96.08%。与其它两种方法相比,具有缩短浸出时间,提高浸油率的优点。The impact of ultrasonic solid-liquid ratio, ultrasonic power, ultrasonic time, ultrasonic temperature on the extraction efficiency of rice bran oil was researched. Based on rice bran as raw material, extrusion ultrasonic detection was utilized to extract rice bran oil. And the rice bran oil extraction rate, the fatty acid composition and oil quality were compared by organic solvent extraction method and extrusion processing organic solvent extraction method. The results showed that the optimum ultrasonic extraction conditions were material liquid ratio 1 ∶5, power 280 W, time for 30 min and temperature at 50 ℃. The rice bran oil extraction rate was 96.18% under this condition with the advantages of high extraction efficiency and short extraction time compared with the other two methods.

关 键 词：挤压-超声联用 米糠油 提油率 脂肪酸 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]