超声波法提取南瓜籽油的工艺条件优化研究-食品科学.PDF

60 2009, Vol. 30, No. 08 食品科学 ※工艺技术 超声波法提取南瓜籽油的工艺条件优化研究 王小溪，陈贵林* ( 内蒙古大学生命科学学院，内蒙古呼和浩特 0 1002 1) 摘 要：采用超声波法提取南瓜籽油，筛选了提取南瓜籽油的理想溶剂，通过单因素试验和正交试验考察了提取 温度、提取时间、液料比、超声频率和功率对南瓜籽油得率的影响，结果表明：石油醚为提取南瓜籽油的理想 溶剂；各因素对南瓜籽油得率的影响大小依次为：液料比＞超声时间＞超声温度＞超声频率和功率；优化的提取 工艺参数为：液料比6 : 1(V / W ) 、超声频率和功率5 9k H z 、2 80 W 、提取温度6 0 ℃、提取时间3 5m in ，此条件下 无壳瓜籽油的得率达39 .04 % 。 关键词：南瓜籽油；超声波提取；正交试验 Study on Ultrasound-assisted Extraction Optimization of Pumpkin Seed Oil WANG Xiao-xi ，CHEN Gui-lin * (College of Life Science, Inner Mongolia University, Huhhot 0 1002 1, China) Abstract ：Pumpkin seed oil was extracted by ultrasound method, in this study . Effects of extraction solvent, extraction temperature, and extraction time, ratio of liquid to material, ultrasonic frequency and power on oil yield were investigated by single-factor test and orthogonal design . The results showed that the optimal extraction solvent is petroleum ether . The significance sequence of other five factors affecting oil yield is as follows: ratio of liquid to material extraction time extraction temperature frequency and power of ultrasound, and their optimum levels are 6:1 (V/W), 35 min, 60 ℃, 59 kHz and 280 W, respectively . Under these conditions, the oil yield reaches 39.04%. Key words ：pumpkin seed oil ；ultrasound-assisted extraction ；orthogonal test 中图分类号：TS20 1.1 文献标识码：A 文章编号：1002-6630(2009)08-0060-04 南瓜籽含有丰富的必需脂肪酸、氨基酸、植物甾 提取温度、提取时间、提取频率和功率几个因素出发， 醇、矿物质、维生素以及多糖等，具有驱除寄生虫、 利用正交试验设计方法，寻找南瓜籽油超声波提取的优 降低胆固醇、抗炎、抗氧化、缓解高血压、治疗和 化工艺条件，为南瓜籽油产品开发提供依据。 预防前列腺增生等作用。南瓜籽同时也是重要