作　　者： ; ; ;

机构地区： 海南大学食品学院

出　　处： 《中国油脂》 2008年第8期21-23,共3页

摘　　要： 以海南和泰国两个品种的槟榔果为研究对象,采用溶剂法提取槟榔果中的槟榔油,探讨槟榔果中不同部位含油率及槟榔油提取工艺,并比较不同干燥方法对两个品种槟榔果出油率的影响。研究表明,槟榔果仁含油率比槟榔果壳高,确定槟榔果仁索氏提取的最佳工艺条件是：提取时间10 h,原料粒度20-40目,提取溶剂为氯仿。槟榔果出油率随热风干燥温度的升高而增加,槟榔果经微波干燥处理的均比经热风干燥处理的出油率高,泰国种槟榔果经微波和热风干燥处理后的出油率均比海南种槟榔果的高。 Two varieties of betel nut were used as research objects, the oil content in different parts of betel nut and the solvent extraction technology were studied, and the oil extraction rate of two varieties of betel nut with different drying methods were also compared. The results showed that the oil content in betel nut kernel was higher than that in betel nut shell. The Soxhlet extraction technology of betel nut oil was optimized as follows ： extract time 10 h, raw material granularity 20 - 40 mesh, extract solvent chloroform. The oil extraction rate of betel nut increased with the increase of hot air drying temperature. The oil extraction rate of betel nut treated by microwave drying was higher than that by hot air drying treatment. The oil extraction rate of betel nut oil in Thailand variety dried by microwave or hot air was higher than that in Hainan variety.

关 键 词： 槟榔油 索氏提取 干燥 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]