樱桃仁油的提取工艺研究及其脂肪酸成分分析

摘要

The extraction process of cherry seed from the by-product of cherry wine was re- searched by single factor experiment. The influences of material form, extraction time, extraction temperature and proportion of material fluid on extraction rate were analyzed. Besides, n-hexane was used as extraction solvent and the best technological conditions are as follows, whole cherry seed powder as extraction material, extraction time 5 h, extraction temperature 75℃, proportion of material fluid 1 ： 3, the extraction rate 10.93%. The composition of fatty acids was also analyzed, whose main compound are oleic acid, linoleic acid and so on.%以生产樱桃酒所产生的樱桃核为原料，采用单因素方法分析了物料形态、提取时间、提取温度、料液比例对提油率的影响，以正己烷为提取溶剂，得到了最佳工艺条件：物料形态为樱桃核全核粉，提取时间为5h，提取温度为75℃，料液比例为1：3，提油率可达到10．93％。并对樱桃仁油进行了脂肪酸成分分析，其主要成分为油酸、亚油酸等。