超声辅助法提取番茄籽油的工艺研究  

Study on ultrasonic assistant extraction technology of tomato seed oil

作　　者：张伟光 赵国君[1] 

机构地区：[1]齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔161006

出　　处：《粮食与油脂》2017年第9期92-94,共3页Cereals & Oils

摘　　要：以番茄籽为原料,采用超声辅助法对番茄籽油的提取工艺进行研究。在单因素试验的基础上,采用正交试验研究颗粒粒度、超声时间、含水量、液料比和超声温度对番茄籽油提取率的影响。最佳提取工艺条件为颗粒粒度60目、超声时间70 min、含水量4.0%、液料比7∶1(mL/g)、超声温度60℃。在该工艺条件下,番茄籽油平均提取率为54.63%。With tomato seeds as raw material, the ultrasonic assistant extraction technology of tomato seed oil was studied On the basis of single factor experiments, the effects of size of tomato seed, ultrasonic time, water content, liquid-solid ratio and ultrasonic temperature on the extraction rate of tomato seed oil were studied by orthogonal test. The optimal extraction conditions were as follows： size of tomato seed 60 mesh, ultrasonic time 70 min, water content 4.0%, liquid -solid ratio 7 ： l（mL/g） and ultrasonic temperature 60℃. Under the conditions, the average extraction rate was 54.63%.

关 键 词：超声辅助法 番茄籽油 提取 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]