Study On Extraction Technology Of Mulberry Seed Oil And Character

At present,the edible oil in China has a huge exposure,food resources utilization rate is quite low in domestic market.Mulberry seed is a by-product that can be easily discarded and ignored by people during the processing of mulberry products.However,mulberry seeds are enriched in lots of nutrients.Actually,edible oil is the most abundant component in mulberry seeds.As a main object of oil supply,mulberry seed itself has some special effects that cannot be found in other kinds of edible oil.In other words,mulberry seed can be a mainly supply and wildly used in oil extraction market.Comprehensive development and utilization of mulberry seed resources have important practical and economic significance for improving the resource utilization rate and promoting the rapid development of mulberry industry in China.This study focuses on the components of mulberry seeds,the effective extraction and properties of the mulberry seed oil?MSO? and the reference range of the standard basic indexes of mulberry crude oil.The main results were as follows:?1?Through the single factor experiment and orthogonal experiment to determine the best extraction technology conditions of solvent-extraction method to extract the MSO:hexane as the solvent,extraction time 8 h,leaching temperature 70?,and solid-liquid ratio 1:15,under these conditions conducte the verification experiments,repeated 3 times,measured extraction rate of mulberry seed oil was 84.22±0.586%.?2?According to single factor and orthogonal experiment,the optimum process conditions of ultrasonic-assisted extraction method:solid-liquid ratio 1:15,ultrasonic power 300W,ultrasonic time 40 min,ultrasonic temperature 50?,in this condition,repeate the measurement three times,the extraction ratio of mulberry seed oil was 91.25±0.734%,according to the single factor experiment and response surface methodology,the best condition of the microwave-assisted extraction:solid-liquid ratio 1:17,microwave time 22 min,microwave temperature 75?,microwave power 400 W,measured the actual extraction rate was 93.05±0.53%.?3?The property studys of MSO by mechanical crushing extraction,solvent extraction,ultrasonic-assisted extraction and microwave-assisted extraction.Colour and lustre:yellow 63.9,red 2.2;yellow 64.8,red 1.8;yellow 65.4,red 2.0.Smell and taste:both of them have the unique fragrance and taste of mulberry seed oil without peculiar smell.Moisture and volatile matter:0.19±0.625%,0.20±0.200%,0.20±0.153%,0.20±0.436%.Insoluble impurities:0.16±0.200%,0.17±0.153%,0.17±0.153%,0.16±0.265%.Acid value:6.93 mg/g±1.15%,6.24mg/g±1.00%,6.17 mg/g±0.577%,6.19 mg/g±0.577%.Peroxide value:0.12 g/100g±0.577%,0.068 g/100g±0.0577%,0.061 g/100g±0.153%,0.058g/100g±0.306%.Relative density:0.926±0.0115%,0.920±0.0153%,0.919±0.0208%,0.919±0.0115%.Vitamin E:321 mg/kg,650 mg/kg,673 mg/kg,734 mg/kg.Flavonoids:14 mg/kg,19 mg/kg,22 mg/kg,20 mg/kg.?4?Reference for the standard basic indicators of mulberry crude oil products:Smell and taste:with the unique fragrance and taste of MSO,no peculiar smell;Moisture and volatiles?%?:?0.20;Insoluble impurity?%?:?0.20;Acid value?KOH,mg/g?:?10;Peroxide value?g/100g?:?0.20;Relative density(d₂₀²⁰):0.918-0.927.?5?GC-ms analysis showed that the fatty acids contained in MSO were concentrated in C14?C30,with the unsaturated fatty acids accounting for 81.13%?84.57%.The components were linoleic acid 70.25%?72.23%,oleic acid 8.8%?9.3%,palmitic acid 8.21%?8.77%,stearic acid 3.95%?4.14%,squalene 1.84%?2.79%,palmitoleic acid 0.18%?0.25%and myristic acid 0.06%?0.11%.Compared with olive oil and soybean oil,the content of linoleic acid?C18:2n6c? in MSO was the highest,61.13%?63.11% and 34.87%?36.85% higher,respectively.Squalene and myristic acid,which were not found in the other two oils and determined in MSO.