摘要
研究了提取溶剂、温度、时间和液固比对超声辅助提取和加热提取的花椒油性能的影响。实验结果表明:温度对花椒油的性能影响较显著,溶剂、时间和液固比对油的性能影响较小。温度从20℃升高到80℃,超声辅助提取和加热提取的花椒油,酸值分别增加66.98%和93.75%,过氧化值(POV)分别增加62.08%和62.39%,碘值分别增加44.96%和46.26%。实验还表明:在相同条件下,超声辅助提取和加热提取的花椒油的酸值、碘值和过氧化值差别不大。
The influences of the extract solvents, temperture, time and the ratio of liquid and solid on the properties of zanthorylum bungeanum oil with the ultrasonic technique and heating extraction were discussed in this paper. The results showed that the influence of the temperature on the properties of zanthorylum bungeanum oil was more significant than that of the solvents, time and the ratio of liquid and solid when the temperature increased from 20 ℃ to 80 ℃, for zanthorylum bungeanum oil with the uhrasonie technique and heating extraction, the acid value increased 66.98 % and 93.75 %, POV increased 62.08 % and 62.39 %, the iodin value inereasd 44.96 % and 46.26 %, respectively. When the other extraotion condition was the same, the influences of wltrasonic on the teehnigue and heatiy extration on the acid the iodin value and pov of zanthory him bnngeanum oil were busiehly the same.
出处
《食品研究与开发》
CAS
北大核心
2007年第1期19-22,共4页
Food Research and Development
基金
吉首大学福特基金资助项目(06JDPHE023)
关键词
花椒油
超声波
提取环境
性能
zanthorylum bungeanum oil
ultrasonic wave
extraction environment
property
