前处理方法对冷榨提取核桃油的影响  

Effect of Pretreatment on the Extraction of Walnut Oil by Cold Pressing

作　　者：孙俪娜[1] 李忠新[1] 李媛[2] 王瑾[2] 闫圣坤[1] SUN Li-na LI Zhong-xin LI Yuan WANG Jin YAN Sheng-kun(Agricultural Mechanization Institute of Xinjiang Academy of Agricultural Science, Urumqi 830091, China College of Food Science and Pharmacology, Xinjiang Agricultural University, Urumqi 830052, China)

机构地区：[1]新疆农业科学院农业机械化研究所,新疆乌鲁木齐830091 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2017年第4期51-55,共5页Storage and Process

基　　金：新疆自治区公益性科研院所基本科研业务经费资助项目(KYGY2016128);新疆维吾尔自治区自然科学基金资助项目-青年科学基金项目(2015211B016)

摘　　要：以新疆阿克苏"新新2号"干核桃为试验材料,采用低温压榨法研究了适量添加核桃壳粉末对核桃榨油效果的影响;通过测定加速氧化试验过程中核桃油过氧化值及酸值的变化,探讨前处理方法对核桃油氧化稳定性的影响。结果表明:核桃壳粉末粒度为60~80目,核桃仁粒径0.1~0.5 cm,且核桃仁粒与核桃壳粉质量比为3∶1时,核桃平均出油率为48.5%。不同前处理方法对核桃油贮藏氧化稳定性的影响较大,核桃内种皮中的某些成分在抑制核桃油氧化方面起重要的作用,超声前处理在某种程度上促进了核桃油的氧化。The ＂Xinxin 2＂ wallnuts originated from Xinjiang Akesu were taken as test materials, the effect of adding walnut shell particles on walnut oil extracting by cold pressing was studied. And the effect of pretreatment methods on the oxidative stability of walnut oil were evaluated by determining the change of peroxide value and acid value of walnut oil in accelerated oxidation experiment. The results showed that the yield of walnut oil was 48.5%, when walnut shell powder size was 60~80 mesh, walnut kernel particle diameter ranged from 0.1 cm to 0.5 cm, and the ratio of walnut kernel and shell powder was 3∶1（m/m）. Different pretreatment methods showed great influence on the oxidative stability of walnut oil during storage, some compounds in walnut kernel pellicle could play a key role in inhibitting the oxidation of walnut oil, and ultrasonic pretreatment promoted the oxidation of walnut oil in a certain extent.

关 键 词：核桃油 提取 前处理方法 超声处理 核桃内种皮 氧化稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]