小白杏杏仁油超声波强化提取与脂肪酸组成分析

该文探讨超声波强度、超声波提取时间、料液比对超声波强化提取小白杏杏仁油影响。在单因素实验基础上,进行正交试验,结果表明,各因素对超声波强化提取小白杏杏仁油影响次序为:超声波强度>提取时间>料液比;工艺参数为:超声波强度为225kw/m2,超声提取时间为20min,料液比1:6,杏仁油提取率可达51.93%;气相色谱法测定显示,超声波强化提取小白杏杏仁油中93.90%脂肪酸为不饱和脂肪酸。

Study on Extraction and Fatty Acid Composition of Small White Almond Oil Enhanced with Ultrasonic Wave

In this paper, the effect of ultrasonic intensity, treatment time, ratios of the weight of almond to the volume of solvent were studied. The result by an orthogonal experiment indicated that the effectiveness factors on oil yield was in this order: ultrasonic intensity >untrasonic extraction times > ratios of the weight of almond to the volume of solvent. The technological parameters optimized by orthogonal test were as follows: ultrasonic intensity was 225 kw/m2, untrasonic extraction time was 20 min, ratio of the weight of almond to the volume of solvent was 1:6, the extraction rate of almond oil was 51.93%. GC test showed above 90% fatty acid of almond oil samples for this study were unsaturated.