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林产化学与工业 ›› 2019, Vol. 39 ›› Issue (6): 44-52.doi: 10.3969/j.issn.0253-2417.2019.06.006

• 研究报告 • 上一篇    下一篇

微波和超声波辅助提取桃仁油工艺的比较研究

王豪缘(),钞运竹,李冬梅,胡滨*()   

  1. 四川农业大学 食品学院, 四川 雅安 625014
  • 收稿日期:2019-06-18 出版日期:2019-12-28 发布日期:2019-12-21
  • 通讯作者: 胡滨 E-mail:361445288@qq.com;hubin2555@sina.com
  • 作者简介:王豪缘(1994-),男,重庆綦江人,硕士生,研究方向为食品加工副产物综合利用; E-mail:361445288@qq.com
  • 基金资助:
    四川省教育厅青年基金课题(JG2018-360)

Comparative Study on Microwave-assisted and Ultrasonic-assisted Extraction of Peach Kernel Oil

Haoyuan WANG(),Yunzu CHAO,Dongmei LI,Bin HU*()   

  1. College of Food, Sichuan Agricultural University, Ya'an 625014, China
  • Received:2019-06-18 Online:2019-12-28 Published:2019-12-21
  • Contact: Bin HU E-mail:361445288@qq.com;hubin2555@sina.com
  • Supported by:
    四川省教育厅青年基金课题(JG2018-360)

摘要:

为了提高桃加工副产物的综合利用,以桃仁为原料,采用微波辅助法和超声波辅助法提取桃仁油,通过单因素和正交试验优化了提取工艺,并对桃仁油的理化性质、脂肪酸组成、主要官能团结构、热力学性质及风味进行分析,以比较不同提取方法对桃仁油成分和性质的影响。研究结果表明:10 g桃仁粉,以石油醚(60~90℃)为提取溶剂,微波辅助提取桃仁油的最佳工艺条件为提取时间25 min,温度75℃,微波功率400 W,液料比11:1(mL:g),此时桃仁油得率为49.23%;超声波辅助提取桃仁油的最佳工艺条件为温度75℃,液料比11:1(mL:g),超声波功率500 W,提取时间40 min,此时桃仁油得率为48.56%。2种提取方法的桃仁油得率虽然略低于索氏提取的51.87%,但是提取时间明显缩短、提取效率显著提高。同时2种提取方法所得桃仁油的理化性质、脂肪酸组成、官能团结构、热力学性质及风味等与索氏提取法均无显著差异。桃仁油主要含有油酸、亚油酸和棕榈酸等,其中油酸和亚油酸GC含量最高,二者之和达93%以上。

关键词: 桃仁油, 微波辅助提取, 超声波辅助提取, 理化性质, 脂肪酸组成

Abstract:

Microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were separately used to extract oil from peach kernel in order to improve the comprehensive utilization of by-products about peach. The extraction process was optimized by single factor and orthogonal test. The physicochemical properties, fatty acid composition, structure of main functional groups, thermodynamic properties and flavor of oil were determined to evaluate the oil quality from different extraction methods. The results showed that the oil yield of 49.23% was obtained under optimum extraction conditions of extraction time 25 min, extraction temperature 75℃, microwave power 400 W and liquid to material ratio of 11:1(mL:g) by MAE. The oil yield of 48.56% was obtained under optimum extraction conditions of extraction time 40 min, extraction temperature 75℃, ultrasonic power 500 W and liquid to material ratio of 11:1(mL:g) by UAE. Although the extraction yield of the two methods was slightly lower than that of Soxhlet extraction (51.87%), the extraction time was significantly shortened, and the extraction efficiency was significantly improved.The physicochemical properties, fatty acid composition, structure of main functional groups, thermodynamic properties and flavor of peach kernel oil obtained by MAE and UAE were not significantly difference from oil obtained by Soxhlet extraction. Peach kernel oil mainly contained oleic acid, linoleic acid and palmitic acid. The content of oleic acid and linoleic acid were very abundant in peach kernel oil, and the sum of them was above 93%.

Key words: peach kernel oil, microwave-assisted extraction(MAE), ultrasonic-assisted extraction(UAE), physicochemical properties, fatty acid composition

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