美藤果油提取工艺优化及理化特性分析  

Optimization of Extraction Process and Physicochemical Properties Analysis of Sacha Inchi Oil

作　　者：陈佳 谢蓝华 杨勇福 林茂森 李镇灏 杜冰[2] CHEN Jia;XIE Lanhua;YANG Yongfu;LIN Maosen;LI Zhenhao;DU Bing(Research Center of Omega Dietary Health Industry Puer Lianzhong Biological Resources Development Co.,Ltd.,Puer 665008;College of Food,South China Agricultural University,Guangzhou 510642)

机构地区：[1]普洱联众生物资源开发有限公司欧米伽膳食养生产业研究中心,普洱665008 [2]华南农业大学食品学院,广州510642

出　　处：《食品工业》2022年第3期14-17,共4页The Food Industry

基　　金：云南省科技计划项目(项目编号:202005AF150071)和(项目编号:202105AD160029)。

摘　　要：以美藤果油得率为考察指标,在单因素试验的基础上,采用正交试验优化水乳化萃取与冷冻破乳化释放组合技术制备美藤果油的工艺条件,并分析美藤果油的理化指标和脂肪酸组成。结果表明,美藤果油最优的制备工艺条件为料液比1∶4 g/g、乳化萃取时间8 min、冷冻温度-18℃、冷冻时间8 h,此时美藤果油得率36.02%,所得美藤果油金黄透亮,具有美藤果香气,折光指数为1.48,相对密度为0.93,碘值为193 g/100 g,皂化值为192 mg KOH/g,水分及挥发物为0.06%,酸值为1.58 mg/g,过氧化值为0.087 g/100 g,总砷<0.04 mg/kg,铅<0.04 mg/kg,黄曲霉毒素B1和苯并芘未检出。美藤果油的不饱和脂肪酸含量为92.71%,主要为α-亚麻酸(47.4%)、亚油酸(37.5%)及油酸(7.81%),是一种优质的植物油脂新资源。Based on the single factor experiment,the orthogonal experiment was used to optimize the process conditions for the preparation of Sacha Inchi oil by the combination of water emulsion extraction and freeze demulsification release technology,and the physicochemical indexes and fatty acid composition of Sacha Inchi oil were analyzed.The results showed that the yield of Sacha Inchi oil was 36.02%by the optimum preparation conditions with solid-liquid ratio 1∶4 g/g,emulsification extraction time 8 min,freezing temperature-18℃and freezing time 8 h.Under this circumstance,the Sacha Inchi oil was golden and transparent,with the aroma of Sacha Inchi fruit.The refractive index was 1.48,the relative density was 0.93,the iodine value was 193 g/100 g,the saponification value was 192 mg KOH/g,the moisture and volatile matter were 0.06%,the acid value was 1.58 mg/g,the peroxide value were 0.087 g/100 g,the total arsenic was less than 0.04 mg/kg,the lead was less than 0.04mg/kg,and the aflatoxin B1 and benzopyrene were not detected.The content of unsaturated fatty acids in Sacha Inchi oil was 92.71%,mainly includingα-linolenic acid(47.4%),linoleic acid(37.5%)and oleic acid(7.81%),which was a new vegetable oil resource with high quality.

关 键 词：美藤果油 水乳化萃取 冷冻破乳化释放 理化指标 脂肪酸组成 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]