Ultrasonic extraction of apple seed oil and its physical-chemical properties

Extracting edible oil from apple seeds was studied with the Qinguan apple seeds as raw material using the ultrasonic technique. Based on a single and orthogonal experiment, the optimum conditions were found as follows: the fragmentation degree is 60 mesh, the solid/liquid ratio is 1∶6, ultrasonic frequency 32 kHz, the reaction time 45 min, and the rate of oil extraction is 20.94%. In the mean time, the gas chromatography (GC) test shows there are five kinds of fatty acid in the oil, among which over 89% are unsaturated. The physical-chemical properties of the oil were studie as well. The result shows, compared with traditional methods, the ultrasonic extraction method has many advantages in shortening reaction time, improving yield and quality and lowering temperature, and predictably it will be widely employed in oil-extracting industry.