摘要
以青海亚麻籽为原料,采用索氏抽提法提取亚麻籽油,通过单因素实验和响应面实验,研究料液比、抽提温度和抽提时间对亚麻籽出油率的影响,同时探讨脱胶、焙炒、湿热、冷冻干燥和烘烤等前处理对亚麻籽油品质的影响。结果表明,亚麻籽出油率的最佳提取条件为:料液比0.06(g/mL)、抽提温度70℃、抽提时间8 h,在该条件下,亚麻籽的出油率为32.50%;五种前处理方法对亚麻籽出油率有显著影响,焙炒处理后亚麻籽出油率最高,为35.82%;烘烤处理后亚麻籽油的过氧化值和酸价均为最小,品质最佳。本实验对青海亚麻籽不同前处理后出油率及油脂品质研究提供了一定的参考。
With Qinghai flaxseed as raw material, the flaxseed oil was extracted by Soxhlet extraction method.By single factor experiments and response surface experiments, the effects of solid-liquid ratio, extraction temperature and extraction time on the oil yield of flaxseeds were studied. At the same time, the effects of pretreatment, such as degumming, roasting, damp heating, freeze drying and baking on the quality of flaxseed oil were discussed. The results indicatedthat the optimum extraction conditions of flaxseed oil yield were as follows: solid-liquid ratio of 0.06(g/mL), extraction temperature of 70 ℃, extraction time of 8 hours. Under these conditions, the oil yield of flax seed was 32.50%. Five pretreatment methods have a significant effect on the oil yield of flaxseeds. The oil yield of flaxseeds was 35.82%,that was the highest after roasting treatment. After baking the peroxide value and acid value of flaxseed oil werethe lowest and the quality wasthe best. This experiment provideda certain reference for the study of oil yield and oil quality of Qinghai flax seeds after different pretreatment.
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第4期76-81,共6页
Journal of the Chinese Cereals and Oils Association
基金
青海省青年自然科学基金(2018-ZJ-970Q),省部共建三江源生态与高原农牧业国家重点实验室自主课题(2019-ZZ-06)。
关键词
亚麻籽
前处理
出油率
响应面法
品质分析
flaxseed
pre-treatment
oil yield
response surface methodology
quality analysis
