澳洲坚果油超声波辅助提取工艺优化及其理化性质

为提高澳洲坚果油提取得率并获得高品质油脂,采用超声波辅助法提取澳洲坚果油,并分析提取油脂的理化性质。首先通过单因素实验考察了提取溶剂、超声功率、超声时间以及液料比对提取率的影响,然后通过响应面法优化了提取工艺参数。结果表明,正己烷对澳洲坚果油提取率较高;适当增加超声波功率、超声时间以及溶剂量,澳洲坚果油得率均随之增加;通过响应面优化,超声波辅助提取澳洲坚果油的最佳提取条件为：液料比为9.6∶1（mL/g）,超声功率为520 W,超声时间为32 min,澳洲坚果油得率达69.1%,2次提取总得率达96.3%。研究结果表明超声波辅助提取是一种有效的油脂提取方法,从脂肪酸成分比例及理化性质来看,澳洲坚果油营养价值较高。

Optimization of Ultrasonic Assisted Extraction of Macadamia Oil and Its Physicochemical Properties

In order to improve the extraction rate of macadamia oil and obtain high quality oil, an ultrasonic assisted method was used to extract macadamia oil, and the physicochemical properties of the extracted oil were analyzed. The effects of extraction solvent, ultrasonic power, ultrasonic time and ratio of liquid to material on the extraction rate were investigated by single factor experiments, and then the extraction process parameters were optimized by response surface methodology (RSM). The results showed that the extraction rate of macadamia oil was higher with n-hexane, and the yield of macadamia oil increased with the proper increase of ultrasonic power, ultrasonic time and solvent content. The optimum extraction conditions of macadamia oil were as follows: the ratio of liquid to material 9.6∶1 (mL/g), the ultrasonic power 520 W, the ultrasonic time 32 min, and the yield of macadamia oil was 69.1% under the conditons. The total yield extracted twice reached 96.3%. The results showed that ultrasonic assisted extraction was an effective method for macadamia oil extraction. In terms of fatty acid composition and physicochemical properties, macadamia oil is a kind of natural vegetable oil with high nutritional value.