期刊论文

中文

粮食与油脂

1008-9578

2019

32

11

74-78

10.3969/j.issn.1008-9578.2019.11.019

(201303072):公益性行业(农业)科研专项经费课题 (18-06):湖北省粮食局科技创新项目

本校为第一机构

为满足工厂试验及大数据研究对压榨饼残油含量的即时化测定需求,建立了基于压榨毛油紫外光特征吸收的快速测定方法。以庚烷-乙醇混和溶剂萃取压榨饼,采集所得萃取液紫外吸收的D255值(255 nm处一阶导数放大100倍),再根据标准曲线计算压榨饼残油含量,可通用于菜籽直接压榨、低温压榨、脱皮压榨、高温压榨和预榨等多种工艺效果的评价。该方法同样适用于花生仁、紫苏籽、亚麻籽等多种油料压榨饼残油含量的测定,且变异系数不大于4.27%,测定回收率在95.12%~104.04%之间。

To achieve immediate determination of residual oil content in pressed cake from pilot test or big data research,a rapid assay method based on UV absorption was established.Residual oil was extracted from pressed cake sample with heptane-ethanol mixture and the UV absorption curve of the residual oil extract was collected.The residual oil content could be calculated with the standard curve equation from the D225 value(first order derivative at 255 nm magnified by 100-fold)regardless of any processing type,such as pressing without pretreatment,cold pressing,de-hulled oilseed pressing,high temper...