乙醇水提法提取蚕蛹油研究
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TS224.4

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Study on Extraction of Silkworm Oil with Aqueous Ethanol Extraction
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    摘要:

    分别在烘干和冷冻状态下粉碎蚕蛹,通过扫描电镜(SEM)观察粉碎后的样品,然后采用乙醇水提法提取油脂,研究乙醇体积分数、温度、pH值和料液比等因素对提油率的影响,并对优化条件下提取的蚕蛹油进行脂肪酸组成、过氧化值和酸值分析。结果表明,冷冻状态下粉碎蚕蛹对提高提油率更为有利。SEM观测发现冷冻粉碎对细胞的破碎更为有效,因此对油脂提取更有利。研究发现,在乙醇体积分数40%,固液质量体符号比为1 g∶7 mL,温度50 ℃,pH 9的条件下反应3 h,乙醇水提法加工蚕蛹可得到最高提油率(90.76±0.08)%。气相色谱分析表明,乙醇水提法提取的蚕蛹油与正己烷浸提的蚕蛹油在脂肪酸组成上基本一致,主要由棕榈酸、油酸和亚麻酸等组成。乙醇水提法所得毛油酸值为0.025 mg/g,过氧化值为0.55 mmol/kg,油脂品质明显优于正己烷提取的蚕蛹油。

    Abstract:

    The silkworm pupae was crushed at dry of freezing state respectively and then observed by scanning electron microscopy(SEM). Aqueous ethanol was used to extract oil and the effects of ethanol concentration,temperature,pH value and solid-liquid ratio on free oil yield were studied. The fatty acid composition,peroxide value and acid value of silkworm pupae oil extracted under optimal conditions were analyzed. The results show that the oil yield was higher when silkworm pupae was crushed under frozen condition. SEM observation shows that comminution under frozen condition is more effective on disrupting cells,therefore it is more favorable for oil extraction. It was also found that maximum oil yield was obtained as 90.76±0.08% under the conditions that ethanol concentration 40%(v/v),temperature 50 ℃,extraction pH 9,solid-to-liquid ratio 1 g:7 mL for 3 h reaction. GC analysis shows that composition and content of fatty acids in silkworm pupae oil from aqueous ethanol extraction were in substantial agreement with that from n-hexane extraction. Both silkworm oils were composed mainly of palmitic acid,oleic acid and linolenic acid. The peroxide value and acid value of crude silkworm pupae oil obtained by aqueous ethanol method was 0.55 mmol/kg and 0.025 mg/g respectively,which was obviously better than that extracted by n-hexane.

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钦凌宇,杨瑞金,华霄,赵伟,张文斌.乙醇水提法提取蚕蛹油研究[J].食品与生物技术学报,2019,38(9):85-91.

QIN Lingyu, YANG Ruijin, HUA Xiao, ZHAO Wei, ZHANG Wenbin. Study on Extraction of Silkworm Oil with Aqueous Ethanol Extraction[J]. Journal of Food Science and Biotechnology,2019,38(9):85-91.

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  • 在线发布日期: 2020-03-31
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