粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2012年
1期
30-32
,共3页
姚宏亮%蒋胜慧%刘成花%颜玉华
姚宏亮%蔣勝慧%劉成花%顏玉華
요굉량%장성혜%류성화%안옥화
樱桃仁油%提取%脂肪酸%成分分析
櫻桃仁油%提取%脂肪痠%成分分析
앵도인유%제취%지방산%성분분석
cherry seed oil%extraction%fatty acids%composition analysis
以生产樱桃酒所产生的樱桃核为原料,采用单因素方法分析了物料形态、提取时间、提取温度、料液比例对提油率的影响,以正己烷为提取溶剂,得到了最佳工艺条件:物料形态为樱桃核全核粉,提取时间为5h,提取温度为75℃,料液比例为1:3,提油率可达到10.93%。并对樱桃仁油进行了脂肪酸成分分析,其主要成分为油酸、亚油酸等。
以生產櫻桃酒所產生的櫻桃覈為原料,採用單因素方法分析瞭物料形態、提取時間、提取溫度、料液比例對提油率的影響,以正己烷為提取溶劑,得到瞭最佳工藝條件:物料形態為櫻桃覈全覈粉,提取時間為5h,提取溫度為75℃,料液比例為1:3,提油率可達到10.93%。併對櫻桃仁油進行瞭脂肪痠成分分析,其主要成分為油痠、亞油痠等。
이생산앵도주소산생적앵도핵위원료,채용단인소방법분석료물료형태、제취시간、제취온도、료액비례대제유솔적영향,이정기완위제취용제,득도료최가공예조건:물료형태위앵도핵전핵분,제취시간위5h,제취온도위75℃,료액비례위1:3,제유솔가체도10.93%。병대앵도인유진행료지방산성분분석,기주요성분위유산、아유산등。
The extraction process of cherry seed from the by-product of cherry wine was re- searched by single factor experiment. The influences of material form, extraction time, extraction temperature and proportion of material fluid on extraction rate were analyzed. Besides, n-hexane was used as extraction solvent and the best technological conditions are as follows, whole cherry seed powder as extraction material, extraction time 5 h, extraction temperature 75℃, proportion of material fluid 1 : 3, the extraction rate 10.93%. The composition of fatty acids was also analyzed, whose main compound are oleic acid, linoleic acid and so on.