摘要
以山桐子为原料,考察了不同冷榨压力、转速、冷榨温度和水分含量对出油率的影响。通过单因素和响应面优化分析得出最佳冷榨工艺条件为:冷榨压力3.75MPa,转速36.5r/min,冷榨温度77.5℃,水分含量9%,此时出油率为26.61%。最后将冷榨后山桐子油的脂肪酸组成进行分析并与其它油脂进行比较,结果显示山桐子油亚油酸含量明显高于茶籽油、花生油和橄榄油。
Idesia polycarpa was selected as material,the factors affecting the rate of oil including cold pressed pressure,speed,cold pressing temperature and moisture content were examined. The best conditions by univariate and response surface optimization analysis were=pressure 3.75MPa rotation speed 36.5r/min temperature 77.5% moisture content 9%.These conditions gave yields of 26.61%.This comparative analysis of fatty acid composition of Idesia polycarpa after cold pressed oil and other oils,concluded that the linoleic acid content was significantly higher than tea seed oil, peanut oil and olive oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期278-282,共5页
Science and Technology of Food Industry
基金
2011年宁德师范学院"服务海西建设项目"(2011H207
2011H402)
2011年宁德市指导性科技计划项目(20110111)
关键词
山桐子
冷榨
响应面
脂肪酸
Idesia polycarpa
cold-pressed
response surface ~ fatty acid
