微波和超声波辅助提取桃仁油工艺的比较研究

doi:10.3969/j.issn.0253-2417.2019.06.006

Abstract

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

CLC Number:

TQ35
TS224.4

Haoyuan WANG,Yunzu CHAO,Dongmei LI,Bin HU. Comparative Study on Microwave-assisted and Ultrasonic-assisted Extraction of Peach Kernel Oil[J]. Chemistry and Industry of Forest Products, 2019, 39(6): 44-52.

Figures/Tables 11

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References 22

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试验号 No.	A 提取时间/min extraction time	B 提取温度/℃ extraction temperature	C 微波功率/W microwave power	D 液料比(mL:g) solid-liquid ratio	得率/% yield
1	15	65	400	9:1	38.56
2	15	70	500	11:1	43.38
3	15	75	600	13:1	41.47
4	20	65	500	13:1	42.34
5	20	70	600	9:1	42.78
6	20	75	400	11:1	48.75
7	25	65	600	11:1	44.63
8	25	70	400	13:1	47.95
9	25	75	500	9:1	45.56
k₁	41.14	41.84	45.09	42.30
k₂	44.62	44.70	43.76	45.59
k₃	46.05	45.26	42.96	43.92
R	4.91	3.42	2.13	3.29

试验号 No.	A 液料比(mL:g) solid-liquid ratio	B 超声波功率/W ultrasonic power	C 提取时间/min extraction time	空列 vacant column	得率/% yield
1	9:1	300	40	1	42.53
2	9:1	400	50	2	45.65
3	9:1	500	60	3	45.79
4	11:1	300	50	3	44.78
5	11:1	400	60	1	45.96
6	11:1	500	40	2	48.67
7	13:1	300	60	2	43.23
8	13:1	400	40	3	43.69
9	13:1	500	50	1	45.72
k₁	44.66	43.51	44.96
k₂	46.47	45.10	45.38
k₃	44.21	46.73	44.99
R	2.26	3.21	0.42

方法method	时间time/min	得率yield/%
索氏提取法Soxhlet extraction	360	51.87±1.63
微波辅助提取法MAE	25	49.23±0.36
超声辅助提取法UAE	40	48.56±0.21

提取方法 extraction method	酸价/(mg·g^-1) acid value	皂化值/(mg·g^-1) saponification value	过氧化值/(mmol·kg^-1) peroxide value	碘值/(g·g^-1) iodine value	相对密度(d₂₀²⁰) relative density
索氏提取Soxhlet extraction	8.32±0.11	182.63±0.13	2.88±0.01	0.8652±0.0034	0.90±0.01
微波辅助提取MAE	8.42±0.15	178.67±0.23	2.75±0.00	0.8583±0.0043	0.90±0.01
超声波辅助提取UAE	4.33±0.21	186.82±0.63	3.01±0.00	0.8721±0.0026	0.91±0.00

提取方法 extraction method	(Z)-十六烯酸 (Z)-hypogaeic acid	棕榈酸 palmitic acid	亚油酸 linoleic acid	油酸 oleic acid	(E)-9-十八烯酸 (E)-9-octadecenoic acid	硬脂酸 stearic acid
索氏提取Soxhlet extraction	0.38±0.12^a	3.22±0.22^a	25.66±0.52^a	68.10±0.77^a	1.83±0.24^b	0.82±0.06^a
微波辅助提取MAE	0.24±0.15^b	3.43±0.31^a	28.49±0.76^a	65.25±1.88^a	1.77±0.08^b	0.83±0.13^a
超声波辅助提取UAE	0.27±0.17^b	3.34±0.43^a	25.50±1.23^a	68.22±0.89^a	2.00±0.17^a	0.67±0.11^b

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

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