葡萄籽油的提取及精炼工艺优化.PDFVIP

40 2011, Vol. 32, No. 10 食品科学 ※工艺技术 张 静，袁 毅，刘利军 * (宁夏大学化学化工学院，宁夏 银川 750021) 为获得优质精油，以发酵后葡萄籽为原料，比较索式提取法、回流浸提法、超声提取法和微波法提取葡 萄籽油的提取率，选择提取率最高的微波提取方法，通过正交试验对其工艺进行优化，并对最佳工艺条件下毛油 的理化指标进行测定，对毛油精炼工艺进行优化。结果表明：微波提取法最佳工艺条件为料液比 1:15(g/mL)、提 取时间 10min、提取温度70 ℃、微波功率700W ；毛油精炼的最佳条件为碱浓度4.13mol/L 、超碱量0.5% 、精炼 初温 50 ℃。精炼后葡萄籽精油的各项指标均符合GB/T 1684 — 2006 《化妆品检验规则》化妆品检验的国家标准。 葡萄籽油；提取工艺；理化指标；精炼工艺 Process Optimization for Extraction and Refining of Grape Seed Oil ZHANG Jing ，YUAN Yi ，LIU Li-jun* (College of Chemistry and Chemical Engineering, Ningxia University, Yinchuan 750021, China) Abstract ：In order to screen the appropriate method for the extraction of high-quality grape seed oil, Soxhlet extraction, reflux extraction, ultrasonic extraction and microwave extraction were compared for their effectiveness in extracting oil from grape seeds remaining after wine fermentation. Microwave extraction was found to provide the highest oil yield, and the optimization of conditions for the extraction of grape seed oil by the method was performed using orthogonal array design. The optimal microwave extraction conditions were found to be: material/liquid ratio, 1:15; extraction time, 10 min; temperature, 70 ℃; and microwave power, 700 W, and the optimal refining conditions for crude oil were NaOH concentration 4.13 mol/L, excess alkali quantity 0.5%, and initial temperature 50 ℃. The physicochemical properties of the resulting refined oil were in line with the requirements of the national standard GB/T 1684 －2006. Key words ：grape seed oil ；extraction process ；physical and chemical indicators ；refining process 中图分类号：O629.12 文献标识码：A 文章编号：1002-6630(2011)10-0040-0