水剂法提取油梨油及其理化特性研究.doc

水剂法提取油梨油及其理化特性研究 熊洋 崔晓冰 钟俊桢 刘成梅 钟业俊 （南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047）水比、浸提温度、提取时间和离心转速对出率的影响最佳工艺为：料水比1g/ mL、提取时间h、提取温度25 ℃、离心转速4 400 r/min，在此条件下出率可达%。。 关键词 油梨油 水剂法 脂肪酸成分 理化特性 中图分类号：　 文献标志码： 文章编号：Aqueous extraction of Avocado oil and its physicochemical properties Xiong Yang Cui Xiaobing Zhong Junzhen Liu Chengmei* Zhong Yejun (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047) Abstract Using avocado pulp as raw material, this paper studies its nutrients, using aqueous extraction method to extract the best extraction process of avocado oil. The effects of solid/water ratio, extraction temperature, extraction duration and centrifugal rotate speed on Avocado oil yield were investigated by the single factor test. Then optimal processing parameters were established by the orthogonal test on the basis of single factor test and the results showed that: solid/water ratio, 1︰6 g/ml; extraction duration, 3h; and centrifugal rotate speed, 4 400 r/min. An oil yield of 72.86% was obtained under the optimal extraction conditions. The Avocado oil obtained by aqueous method was transparent, pale yellow-green, and with Avocado aroma. The acid value and peroxide value of oil by aqueous method were lower than the corresponding value of the national quality standards. Oil extracted by aqueous extraction from avocado was detected for fatty acid analysis. The result showed that avocado oil contained 19 kinds of fatty acids, and the unsaturated fatty acids were the main. In addition, 9c18:1, 11c18:1, 9c12c18:2n-6, C16:0 and 9c16:1 are the main fatty acids of avocado oil. Key words Avocado oil, aqueous extraction, kinds of fatty acids, physicochemical properties 油梨（Persea americana Mill.）又称为鳄梨、牛油果，是一种原产于中美洲的热带、亚热带的水果[1]。因为品种的不同，油梨的油脂含量在15%～～～6%～10%～，浸提过程使用有机溶剂，生产的安全性变差，油的质量也不高，油脂需要进行脱胶、漂白、脱臭等精炼过程。超临界流体萃取法对设备的要求高，还没有应用于工业生产中。[13]。水剂法是利用油料中的非油成分对油和水“亲和力”的差异，[14]。水剂法提油已得到越来越广泛的应用，是一个可行的代替有机溶剂分离油脂的办法。 溶剂萃取的替代溶剂有很多，其中水萃