超声强化从酱渣中萃取粗脂肪  

Extraction of crude oil from soy sauce residue assisted by ultrasound

作　　者：阎杰[1] 何海芬[1] 林海琳[1] 龚圣[1] 

机构地区：[1]仲恺农业工程学院化学化工学院,广东广州510225

出　　处：《粮食与油脂》2017年第7期79-82,共4页Cereals & Oils

基　　金：广东省教育部产学研结合项目(2011B091300002);广州市科技计划项目(201510010264)

摘　　要：为了制备酱渣中的粗脂肪,将新鲜酱渣进行预压脱水,再在超声强化下以丙酮为溶剂进行萃取。结果显示,预压可将新鲜酱渣的水分快速降至45%以下,在超声功率360W,液料比3∶1(mL/g)、萃取时间15 min的条件下萃取8次,粕中残油小于1.40%。对比试验证实,以丙酮为溶剂,超声强化可以大大降低粕中残油。In order to recover the crude oil of soy sauce residue, dehydration by pre-pressing fresh soy sauce was adopted. Then crude oil was extracted from the pre-pressed material with acetone as solvent assisted by ultrasound. The results showed that the moisture content of fresh soy sauce residue could be reduce to less than 45% rapidly by pre-pressing. The residual oil of meal was less than 1.40% under the extraction conditions of ratio of solvent to material 3 ; 1（mL/g）, 15 min extraction with 8 times, and assisted by ultrasound with power of 360W. According to contrast test results, extraction assisted by ultrasound with acetone as solvent could reduce the oil content of meal greatly.

关 键 词：酱渣 油脂 超声萃取 

分 类 号：TS201.1[轻工技术与工程—食品科学]