酸热法提取山葡萄籽油工艺优化及油脂脂肪酸组成分析
|
摘要
对酸热法提取山葡萄籽油工艺进行优化。以提油率为评价指标,采用单因素实验研究了盐酸浓度、料液比、酸热时间、酸热温度和浸提时间对山葡萄籽油提取效果的影响,并运用响应面法进行工艺优化。结果表明:最佳提取工艺条件为料液比1∶6、盐酸浓度4. 09 mol/L、酸热时间59. 37min、酸热温度75. 85℃、浸提时间1. 99 h,在此条件下,提油率为26. 005%;山葡萄籽油脂肪酸组成以亚油酸为主,含量达到70. 59%,其次为油酸(13. 34%)、棕榈酸(8. 63%)和硬脂酸(4. 27%),而花生酸、亚麻酸、棕榈油酸、豆蔻酸的含量相对较低。
The extraction process of wild grape seed oil by acid-heating method was optimized. With the oil extraction rate as the evaluation index,the influences of hydrochloric acid concentration,ratio of solid to liquid,acid-heating time,acid-heating temperature and extraction time on the extraction effect of wild grape seed oil were studied by single factor experiment,and the process conditions were optimized by response surface methodology. The results showed that the optimal conditions were obtained as follows: hydrochloric acid concentration 4. 09 mol/L,ratio of solid to liquid 1∶ 6,acid-heating time 59. 37 min,acid-heating temperature 75. 85 ℃ and extraction time 1. 99 h. Under the optimal conditions,the oil extraction rate was 26. 005%. The wild grape seed oil was mainly composed of linoleic acid,oleic acid,palmitic acid and stearic acid,and the corresponding contents were 70. 59%,13. 34%,8. 63% and 4. 27%,respectively,while the contents of arachidic acid,linolenic acid,palmitoleic acid and myristic acid were lower.
The extraction process of wild grape seed oil by acid-heating method was optimized. With the oil extraction rate as the evaluation index,the influences of hydrochloric acid concentration,ratio of solid to liquid,acid-heating time,acid-heating temperature and extraction time on the extraction effect of wild grape seed oil were studied by single factor experiment,and the process conditions were optimized by response surface methodology. The results showed that the optimal conditions were obtained as follows: hydrochloric acid concentration 4. 09 mol/L,ratio of solid to liquid 1∶ 6,acid-heating time 59. 37 min,acid-heating temperature 75. 85 ℃ and extraction time 1. 99 h. Under the optimal conditions,the oil extraction rate was 26. 005%. The wild grape seed oil was mainly composed of linoleic acid,oleic acid,palmitic acid and stearic acid,and the corresponding contents were 70. 59%,13. 34%,8. 63% and 4. 27%,respectively,while the contents of arachidic acid,linolenic acid,palmitoleic acid and myristic acid were lower.
引文
[1]崔长伟,刘丽媛,王华,等.山葡萄综合开发利用研究进展[J].食品科学,2015,36(13):276-282.
[2] HOIKYUNG K,SANGGYUN K,YOUNGMIN C,et al.Changes in tocopherols,tocotrienols,and fatty acid contents in grape seed oils during oxidation[J]. J Am Oil Chem Soc,2008,85(5):487-489.
[3]丁旭光,侯冬岩,李铁纯,等.酿酒后山葡萄皮和籽中脂肪酸成分的GC/MS分析[J].鞍山师范学院学报,2014,16(6):39-41.
[4]赵艳,娄红祥.葡萄属植物化学成分与生物活性[J].国外医药(植物药分册),2001(5):185.
[5]BAIL S,STUEBIGER G,KRIST S,et al. Characterisation of various grape seed oils by volatile compounds,triacylglycerol composition,total phenols and antioxidant capacity[J]. Food Chem,2008,108(3):1122-1132.
[6]赵巍.山葡萄籽油的提取及微胶囊化研究[D].哈尔滨:东北林业大学,2008.
[7]文君,晓言.山葡萄籽抗氧化天然保健食材新贵[N].中国食品报,2004-02-09.
[8]张庆田,杨玉平,宋润刚,等.山葡萄发酵酿酒皮渣中原花青素、白藜芦醇和葡萄籽油含量测定分析[J].北方园艺,2011(18):32-34.
[9]迟明梅.葡萄籽的功能与应用[J].食品研究与开发,2016,37(20):221-224.
[10]柴佳,王华,杨继红,等.冷榨法提取葡萄籽油的响应面优化[J].西北农业学报,2013,22(2):141-147.
[11]任继波,李彦奎,张晶莹,等.葡萄籽油的热榨法制备工艺研究与脂肪酸GC-MS分析[J].中外葡萄与葡萄酒,2017(1):27-30.
[12]胡滨,陈一资,苏赵.超声波和微波辅助水酶法提取葡萄籽油的工艺研究[J].中国油脂,2015,40(12):12-17.
[13]赵巍,王军,沈育杰,等.不同方法提取的山葡萄籽油理化指标和营养成分的对比[J].中国粮油学报,2008,23(6):127-130.
[14]胡翠珍,李胜,马绍英,等.响应面试验优化葡萄籽油提取工艺及其抗氧化性[J].食品科学,2015,36(20):56-61.
[15] CLAUDIA P P,YILMAZ S,CARLOS M S,et al. Enhancement of grapeseed oil extraction using a cell wall degrading enzyme cocktail[J]. Food Chem,2009,115(1):48-53.
[16]荣辉,吴兵兵,杨贤庆,等.水酶法提取生物油脂的研究进展[J].食品工业科技,2017(2):374-378.
[17]杨文,吉春明.一种简单的胞壁破碎方法[J].微生物学通报,1995,22(1):58-59.
[18]孔凡敏,赵祥颖,田延军.酸热法提取酵母油脂条件的研究[J].中国酿造,2010(5):143-146.
[19]李植峰,张玲,沈晓京,等.四种真菌油脂提取方法的比较研究[J].微生物学通报,2001,28(6):72-75.
[20]娄婷婷,赵婷,王伟,等.植物油中脂肪酸组成的GC-MS分析[J].食品研究与开发,2014,35(21):100-102.
[2] HOIKYUNG K,SANGGYUN K,YOUNGMIN C,et al.Changes in tocopherols,tocotrienols,and fatty acid contents in grape seed oils during oxidation[J]. J Am Oil Chem Soc,2008,85(5):487-489.
[3]丁旭光,侯冬岩,李铁纯,等.酿酒后山葡萄皮和籽中脂肪酸成分的GC/MS分析[J].鞍山师范学院学报,2014,16(6):39-41.
[4]赵艳,娄红祥.葡萄属植物化学成分与生物活性[J].国外医药(植物药分册),2001(5):185.
[5]BAIL S,STUEBIGER G,KRIST S,et al. Characterisation of various grape seed oils by volatile compounds,triacylglycerol composition,total phenols and antioxidant capacity[J]. Food Chem,2008,108(3):1122-1132.
[6]赵巍.山葡萄籽油的提取及微胶囊化研究[D].哈尔滨:东北林业大学,2008.
[7]文君,晓言.山葡萄籽抗氧化天然保健食材新贵[N].中国食品报,2004-02-09.
[8]张庆田,杨玉平,宋润刚,等.山葡萄发酵酿酒皮渣中原花青素、白藜芦醇和葡萄籽油含量测定分析[J].北方园艺,2011(18):32-34.
[9]迟明梅.葡萄籽的功能与应用[J].食品研究与开发,2016,37(20):221-224.
[10]柴佳,王华,杨继红,等.冷榨法提取葡萄籽油的响应面优化[J].西北农业学报,2013,22(2):141-147.
[11]任继波,李彦奎,张晶莹,等.葡萄籽油的热榨法制备工艺研究与脂肪酸GC-MS分析[J].中外葡萄与葡萄酒,2017(1):27-30.
[12]胡滨,陈一资,苏赵.超声波和微波辅助水酶法提取葡萄籽油的工艺研究[J].中国油脂,2015,40(12):12-17.
[13]赵巍,王军,沈育杰,等.不同方法提取的山葡萄籽油理化指标和营养成分的对比[J].中国粮油学报,2008,23(6):127-130.
[14]胡翠珍,李胜,马绍英,等.响应面试验优化葡萄籽油提取工艺及其抗氧化性[J].食品科学,2015,36(20):56-61.
[15] CLAUDIA P P,YILMAZ S,CARLOS M S,et al. Enhancement of grapeseed oil extraction using a cell wall degrading enzyme cocktail[J]. Food Chem,2009,115(1):48-53.
[16]荣辉,吴兵兵,杨贤庆,等.水酶法提取生物油脂的研究进展[J].食品工业科技,2017(2):374-378.
[17]杨文,吉春明.一种简单的胞壁破碎方法[J].微生物学通报,1995,22(1):58-59.
[18]孔凡敏,赵祥颖,田延军.酸热法提取酵母油脂条件的研究[J].中国酿造,2010(5):143-146.
[19]李植峰,张玲,沈晓京,等.四种真菌油脂提取方法的比较研究[J].微生物学通报,2001,28(6):72-75.
[20]娄婷婷,赵婷,王伟,等.植物油中脂肪酸组成的GC-MS分析[J].食品研究与开发,2014,35(21):100-102.