超声波辅助制备梨籽油工艺研究

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1、超声波辅助制备梨籽油工艺研究蒋新龙蒋益花沈瑾陈思晴张洋彪周佳文(浙江树人大学生物与环境工程学院，杭州310015)摘要：采用超声波辅助技术，以梨籽为原料，研究超声辅助提取梨籽油的影响因素，响应面提取试验得到最佳条件为：超声温度25.00℃、超声时间35.00min、超声功率200W和液固比4.00mL·g-1。在此工艺条件下出油率为30.51%，与理论预测值30.55%相近。以梨籽毛油为原料，研究超声辅助精炼梨籽油的影响因素，正交一步法精炼试验得到最佳条件为：先超声温度为40℃时超声处理20min使梨籽

2、毛油、适量碳酸钠、0.7%活性炭混合均匀，再在超声温度为60℃时超声60min。此条件下，所得脱酸率为84.10%。精炼前后酸值、过氧化值、颜色、表观活化能有明显变化，碘值、皂化值、密度、折光度变化不大。精炼后梨籽油油品有明显提高，所得梨籽油的主要理化指标符合QB/T4079—2010。关键词：超声波；梨籽油；提取；精炼；理化性质中图分类号：Q946.4;R565.9中图分类号：A文章编号：StudyonultrasonicassistedpreparationofpearseedoilJiangXin

3、-long*JiangYi-huaShenJinChenSi-qingZhangYang-biaoZhouJia-wen(CollegeofBiologyandEnvironmentalengineering，ZhejiangShurenUniversity，ZhejiangHangzhou310015)Abstract:Usingpearseedsasrawmaterial,theinfluencingfactorsofpearseedoilextractionwerestudiedbyultraso

4、nicassistedextractiontechnology.Byresponsesurfacetest,theresultsshowthattheoptimalextractionconditionsis:theultrasonictemperature25℃,ultrasonictime35.00min,ultrasonicpower200Wandliquid-solidratio4.00mL·g-1,theoilyieldis30.51%,whichisconsistentwiththetheo

5、reticalprediction(valueof30.55%).Bytheultrasonicassistedtechnique,usingpearseedcrudeoilastherawmaterial,theinfluencingfactorsonultrasonicassistedone-stepmethodrefiningtechnologyofpearseedoilwerestudied,thebestrefiningconditionswasderivedbyorthogonaltestm

6、ethod.Theresultsshowthatasfollows:ultrasonictreatment20minunderultrasonictemperature40℃tomixedpearseedoil,theamountofsodiumcarbonate,0.7%activecarbonevenly,thenultrasonictreatment60minunderultrasonictemperature60℃,theremovalrateofacid84.10%.Beforeandafte

7、rrefiningacidvalue,peroxidevalue,color,thevalueofapparentactivationenergychangesobviously,iodinevalue,saponificationvalue,density,refractiveindexchangeslittle.Afterrefining,theoilqualityofpearseedoilwassignificantlyimproved,andthemainphysical-chemicalind

8、exesofpearseedoilaccordedwithQB/T4079-2010.Keywords:ultrasonicwave,pearseedoil,extraction,refining,physical-chemicalproperties梨是我国栽培面积较广，产量很高的水果，梨可供生食，还可被加工成饮料、酿酒、制梨膏、梨脯以及药用[1]。梨在果品加工过程中会产生大量梨籽，目前基本都将其废弃，这不仅浪费资源，而且污染环境。梨籽中