食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 230 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035730

研究报告

微波辅助低液固比水剂法提取青梅核仁油

  • 毛棋 ,
  • 覃小丽 ,
  • 胡晓 ,
  • 刘雄 ,
  • 钟金锋
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  • (西南大学 食品科学学院,重庆,400715)
第一作者:硕士研究生(钟金锋副教授为通信作者,E-mail:jfzhong@swu.edu.cn)

收稿日期: 2023-04-05

  修回日期: 2023-05-15

  网络出版日期: 2024-06-11

基金资助

重庆市自然科学基金(cstc2019jcyj-msxmX0113)

收起

Extraction of green plum kernel oil by microwave-assisted low liquid-solid ratio aqueous method

  • MAO Qi ,
  • QIN Xiaoli ,
  • HU Xiao ,
  • LIU Xiong ,
  • ZHONG Jinfeng
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2023-04-05

  Revised date: 2023-05-15

  Online published: 2024-06-11

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摘要

探索青梅核仁油的新型提取方法对拓展该新资源油脂的用途具有重要意义。通过探究液固比(加入水的体积与固体质量的比值)、NaCl质量浓度(NaCl溶解在水中的质量与溶液总体积之比)、微波预处理的功率和时间对青梅核仁油提取率的影响;以有机溶剂提取法作为参照,研究微波辅助低液固比水剂法对青梅核仁油的提取率以及理化指标的影响。结果表明,在低液固比(mL∶g)0.14时青梅核仁油提取率最高,比高液固比(mL∶g)1(传统水剂法)时增加了21.28%;与无预处理相比,微波(420 W,80 s)预处理显著提高了青梅核仁油的提取率(增加了11.34%)。此外,与有机溶剂提取法相比,微波辅助低液固比水剂法获得的青梅核仁油具有更低的酸价(2.22 mg/g)、硫代巴比妥酸值(0.014 mg/kg)、过氧化值(0.17 mmol/kg)和更高的皂化价(179.82 mg/g);且这2种方法对青梅核仁油的脂肪酸组成、色泽和DPPH自由基清除率无显著差异。研究表明,微波辅助低液固比水剂法可以有效提取青梅核仁油,且提取率和油脂品质表现良好,这为提高青梅核仁的附加值打下了基础。

关键词： 青梅核仁油; 微波预处理; 低液固比的水剂法; 提取率; 理化性质

本文引用格式

毛棋 , 覃小丽 , 胡晓 , 刘雄 , 钟金锋 . 微波辅助低液固比水剂法提取青梅核仁油[J]. 食品与发酵工业, 2024 , 50(10) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.035730

Abstract

It is of great significance to explore a new method for the extraction of green plum kernel oil to expand the use of the new resource oil.The effect of liquid-solid ratio (the ratio of water volume to solid mass), NaCl concentration (the ratio of NaCl mass to the volume of added ultrapure water), microwave power and time on the extraction yield of green plum kernel oil was investigated.The effect of extraction methods (microwave-assisted low liquid-solid ratio aqueous method and organic solvent extraction method) on the extraction yield of green plum kernel oil and physicochemical properties was studied.The extraction yield of green prunus mume kernel oil was the highest at a low liquid-solid ratio (mL∶g) of 0.14, which was 21.28% higher than that obtained at a high liquid-solid ratio (mL∶g) of 1 (traditional aqueous method).Compared with no pretreatment, microwave (420 W, 80 s) pretreatment significantly improved the extraction yield of kernel oil (increased by 11.34%).In addition, compared with the organic solvent extraction method, the microwave-assisted low liquid-solid ratio aqueous method resulted in a relatively low acid value (2.22 mg/g), thiobarbituric acid value (0.014 mg/kg), peroxide value (0.17 mmol/kg), and high saponification value (179.82 mg/g) of green plum kernel oil.These two methods had no significant effect on the fatty acid composition, color, and DPPH free radical scavenging rate of green plum kernel oil.The results showed that the microwave-assisted low liquid-solid ratio aqueous method could effectively extract green plum kernel oil and the extraction rate and oil quality were good, which laid a foundation for improving the added value of green prunus mume kernel.

Key words： green plum kernel oil; microwave-assisted low liquid-solid ratio aqueous method; extraction yield; physicochemical property

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