摘要
比较了生磨法、生榨法、熟榨法制备西番莲籽油的出油率及对油品质的影响。结果表明,3种制备方法对西番莲籽油的脂肪酸组成影响不大,脂肪酸组成中亚油酸含量均在88%左右;3种方法制备的油碘值、皂化值都相当接近,折光指数也无较大差异。生磨法的出油率最高,为19.28%,回收率可达90%,熟榨法的出油率高于生榨法,分别为14.35%和12.11%,回收率分别为67.24%和56.75%。
Three different preparation methods of passionflower seed oil, grinding seeds without heating, pressing seeds without heating, and pressing seeds after heating, were compared in the yield and quality of the oil. The results showed that the preparation methods had not obvious influence on the fatty acids composition of the oils obtained,and linoleic acid accouted for about 88% of the total fatty acids of the oils. The iodine values, the saponification values and the refractive indexes of the oils obtained by the three methods were similar. The oil yield of grinding seeds without heating, pressing seeds without heating and pressing seeds after heating was 19.28%, 14. 35% and 12. 11%, respectively; the oil yield efficiency of the three methods was 90% ,67.24% and 56. 75% ,respectively.
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第5期14-16,共3页
China Oils and Fats
基金
云南省院省校合作专项计划资助(2006YX32)
关键词
西番莲籽油
制备方法
脂肪酸
出油率
回收率
passionflower seed oil
preparation method
fatty acid
oil yield
oil yield efficiency
