石榴籽油的提取及抗氧化作用研究  

Extraction of Pomegranate Seed Oil and Study on Antioxidant Effects

作　　者：高珊[1] Gao Shan(Qingdao Institute of Technology,Jiaozhou266300,China)

机构地区：[1]青岛工学院,山东胶州266300

出　　处：《现代食品》2018年第16期127-130,共4页Modern Food

摘　　要：本试验以石榴籽为原料,以石榴籽油的提取率为评价指标,研究料液比、水浴温度和水浴时间对提取率的影响。试验结果表明:石榴籽油的最佳提取工艺是料液比1∶20、水浴温度50℃、水浴时间2 h,在该工艺条件下,石榴籽油的提取率可以达到11.80%;在花生油和猪油的抗氧化试验结果中表明石榴籽油对这两种油脂均有优良的抗氧化效果。In this experiment, pomegranate seed was used as raw material, and the extraction rate of pomegranate seed oil was taken as the evaluation index. The effects of material-liquid ratio, water bath temperature and water bath time on the extraction rate were studied. The results showed that the optimum extraction technology of pomegranate seed oil was the ratio of material to liquid 1∶20, the temperature of water bath was 50 ℃, and the time of water bath was 2 h. Under this condition, the extraction rate of pomegranate seed oil could reach 11.80%. The antioxidant test of peanut oil and lard showed that pomegranate seed oil had excellent antioxidant effect on both kinds of oils.

关 键 词：石榴籽油 提取工艺 抗氧化 

分 类 号：R284.2[医药卫生—中药学]