摘要
采用索氏提取法提取遏蓝菜油,以遏蓝菜油为油相,司盘-80为表面活性剂,丙二醇为助表面活性剂,研究不同体积比km值(V_(丙二醇):V_(司盘-80))对遏蓝菜油微乳液微乳区大小的影响,并用拟三元相图和显微摄影分析试验结果。结果表明,遏蓝菜籽的含油率为19.11%～21.37%。微乳液配制比例为:km值(V_(丙二醇):V_(司盘-80))2.00:2.00,遏蓝菜油3.00mL,去离子水1.20mL,此条件下乳化效果最理想。
Penny cress oil is extracted by Saxhlet extraction. The size of micro-emulsifying in penny cress oil is studied through taking Penny cress oil as oil phase, Span-80 as suffactants, propylene glycol as a suffactant under the different km values （Vpropanediol ： VSpen-80）. The experimental results are analysed with quasi-ternary phase diagram and micro-photos. The results show that the content rate of penny cress oil ranges from 19.11% to 21.37%. The best effect of emulsifying is as follows： the rate of Vpropanediol and VSpen-80so is 2.00 ： 2.00, Penny cress oil is 3.00 mL, water is 1.20 mL.
出处
《农产品加工（下）》
2011年第2期28-31,共4页
Farm Products Processing
基金
山西省大学生创新实验项目(2008105010)
山西师范大学科学研究基金(833149)
关键词
遏蓝菜
神经酸
提取
微乳化
Penny cress
nervonic acid
extraction
relent-emulsifying
