贵州刺梨种子油提取工艺研究及理化性质分析

以贵州刺梨种子为原料，出油率为评价指标，对刺梨种子油进行超声提取工艺研究。选择料液比、超声功率、提取时间、提取温度为考察因素，采用正交试验确定最佳提取工艺，并研究了刺梨种子油的理化性质。结果表明，选择石油醚为提取溶剂，刺梨种子油最优提取工艺条件确定为超声功率100 W，料液比1∶12（g∶mL），提取时间80 min，提取温度50 ℃。在此提取条件下，刺梨种子出油率为8.27%。刺梨种子油的理化性质检测结果为酸值1.25 mg KOH/g，过氧化值3.24 mmol/kg，碘值161.2 g/100 g，皂化值177.20 mg KOH/g，相对密度0.924 3，折光系数1.469 7，各项指标均符合NY/T 751—2017《绿色食品 食用植物油》中的规定。

Extraction technology and physicochemical property of seed oil from Guizhou Rosa roxburghii

With seeds of Guizhou Rosa roxburghii as raw material, oil yield as the evaluation index, extraction technology of R. roxburghii seed oil was researched by ultrasonic extraction. Solid-liquid ratio, ultrasonic power, extraction time and temperature were selected as the investigation factors. The optimum extraction technology was determined by orthogonal experiments. The results showed that taking petroleum ether as solvent, the optimal extraction conditions of R. roxburghii seed oil were as obtained follows: ultrasonic power 100 W, solid-liquid ratio 1∶12 (ml∶g), extraction time 80 min and temperature 50 ℃. Under the extraction conditions, R. roxburghii seed oil yield was 8.27%. The physicochemical properties of R. roxburghii seed oil were tested as follows: acid value 1.25 mg KOH/g, peroxide value 3.24 mmol/kg, iodine value 161.2 g/100 g, saponification value 177.20 mg KOH/g and relative density 0.924 3, refraction coefficient 1.469 7, all indicators met the requirements of NY/T 751-2017 'green food, edible vegetable oil'.