山桐子鲜果中油脂的提取工艺优化及品质分析Optimization of extraction process and quality analysis of oil from fresh fruit of Idesia polycarpa

Abstract

为实现山桐子油的高效生产，采用高速万能研磨机将新鲜山桐子果实打浆后，利用75%乙醇直接提取山桐子油，以料液比、提取温度、提取时间、pH为考察因素，运用单因素试验和正交试验优化山桐子油的提取工艺，并对其品质进行分析。结果表明：山桐子油的最佳提取工艺条件为料液比10∶ 3、提取温度90 ℃、提取时间2.0 h、pH 3.0，在此条件下的提油率可达88.3%；山桐子油中维生素E、总甾醇、总多酚和角鲨烯含量分别为367.2、3 100、148.7 mg/kg和258.7 mg/kg，且其气味、滋味、色泽、酸值、水分及挥发物含量等理化指标均符合LS/T 3258—2018《山桐子油》成品油要求。采用优化的工艺提取山桐子油高效可靠，且所得产品品质较好。In order to achieve high efficiency production of Idesia polycarpa oil, the Idesia polycarpa oil was extracted directly by 75% ethanol after beating fresh fruit of Idesia polycarpa by high speed universal grinder. The extraction process of Idesia polycarpa oil was optimized by single factor experiment and orthogonal experiment with the ratio of solid to liquid, extraction temperature, extraction time and pH as factors, and its quality was analyzed. The results showed that the optimal extraction process conditions of Idesia polycarpa oil were obtained as follows: ratio of solid to liquid 10∶ 3, extraction temperature 90 ℃, extraction time 2.0 h, and pH 3.0. Under these conditions, the oil extraction rate of Idesia polycarpa could reach 88.3%. The contents of vitamin E, total sterol, total polyphenol and squalene in Idesia polycarpa oil were 367.2, 3 100, 148.7 mg/kg and 258.7 mg/kg, respectively, and its odour, taste, colour, acid value, moisture and volatile matter content met the requirements of product oil in LS/T 3258-2018 Idesia polycarpa oil. The optimal process of extracting oil from Idesia polycarpa is efficient and reliable, and the product has good quality.

Keywords

• 山桐子油；山桐子鲜果；工艺优化；品质分析
• idesia polycarpa oil; fresh fruit of idesia polycarpa; process optimization; quality analysis