超声波辅助提取冬瓜籽油工艺及其脂肪酸组成分析
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摘要
采用超声波辅助提取冬瓜籽油,在单因素试验的基础上通过正交试验对提油工艺进行优化,通过GC-MS对所得冬瓜籽油的脂肪酸组成进行分析。结果表明:冬瓜籽油最优提取工艺条件为以正己烷为提取溶剂、料液比1∶5、超声功率400 W、提取温度60℃、超声时间10 min,在此条件下冬瓜籽油提取率为96.56%;所得冬瓜籽油经GC-MS共鉴定出7种脂肪酸,为棕榈酸(30.78%)、棕榈油酸(0.15%)、十七烷酸(0.21%)、油酸(5.45%)、亚油酸(48.55%)、硬脂酸(14.31%)和花生酸(0.55%);冬瓜籽油水分含量0.13%,酸值(KOH)2.16 mg/g,色泽亮橙色。
The ultrasound-assisted extraction of Benincasa hispida Cogn. seed oil was studied. The extraction conditions were optimized by orthogonal experiment based on single factor experiment,and the fatty acid composition of Benincasa hispida Cogn. seed oil was analyzed by GC-MS. The results showed that the optimal extraction conditions were obtained as follows: with n-hexane as solvent,ratio of solid to liquid 1 ∶5,ultrasonic power 400 W,extraction temperature 60℃ and ultrasonic time 10 min. Under the optimal conditions,the extraction rate was up to 96.56%. Seven kinds of fatty acids were identified from Benincasa hispida Cogn. seed oil,and they were palmitic acid( 30.78%),palmitoleic acid( 0. 15%),heptadecanoic acid( 0.21%),oleic acid( 5. 45%),linoleic acid( 48. 55%),stearic acid( 14. 31%) and arachidic acid( 0.55%). The water content and acid value of Benincasa hispida Cogn. seed oil were 0.13% and 2.16 mg KOH/g respectively,and the color was bright orange.
The ultrasound-assisted extraction of Benincasa hispida Cogn. seed oil was studied. The extraction conditions were optimized by orthogonal experiment based on single factor experiment,and the fatty acid composition of Benincasa hispida Cogn. seed oil was analyzed by GC-MS. The results showed that the optimal extraction conditions were obtained as follows: with n-hexane as solvent,ratio of solid to liquid 1 ∶5,ultrasonic power 400 W,extraction temperature 60℃ and ultrasonic time 10 min. Under the optimal conditions,the extraction rate was up to 96.56%. Seven kinds of fatty acids were identified from Benincasa hispida Cogn. seed oil,and they were palmitic acid( 30.78%),palmitoleic acid( 0. 15%),heptadecanoic acid( 0.21%),oleic acid( 5. 45%),linoleic acid( 48. 55%),stearic acid( 14. 31%) and arachidic acid( 0.55%). The water content and acid value of Benincasa hispida Cogn. seed oil were 0.13% and 2.16 mg KOH/g respectively,and the color was bright orange.
引文
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[2]张雁,王志坚,张名位.冬瓜深加工产品的工艺研究[J].食品研究与开发,2004,25(3):80-83.
[3]王栋梁,王娜,马琳,等.冬瓜加工副产物综合利用情况的调查[J].浙江农业科学,2014(5):755-758.
[4]车双辉,杜琪珍.冬瓜中活性成分的提取分离研究[J].食品研究与开发,2004,25(1):104-105.
[5]章宝,单杨,李高阳.柑橘籽油研究进展[J].中国油脂,2011,36(9):17-21.
[6]韩俊,谢扬,张云华.中国油料供求现状、前景与对策[J].中国发展评论,2010,12(1):38-44.
[7]王文琼,包怡红,蔡秋红,等.超声波辅助法提取山核桃油的研究[J].中国粮油学报,2012,27(12):47-53.
[8]孙欣,徐雅琴.超声波法提取南瓜籽油的研究[J].中国粮油学报,2009,24(5):66-69.
[9]陈芳芳,孙晓洋,王兴国,等.超声波技术在油脂工业中的应用和研究进展[J].中国油脂,2012,37(10):76-80.
[10]李婷,侯晓东,陈文学,等.超声波萃取技术的研究现状及展望[J].安微农业科学,2006,34(13):3188-3190.
[11]唐萍,鲜欣言,胡怀容,等.超声波辅助提取黄秋葵籽油及其脂肪酸组成分析[J].中国油脂,2014,39(8):14-17.
[12]杨凡,杜静,周舒,等.超声波辅助提取橘核油工艺及脂肪酸组成研究[J].中国油脂,2016,41(8):1-4.
[13]刘玉兰.油脂制取与加工工艺学[M].北京:科学出版社,2009:227-228.
[14]周海梅,马锦琦,苗春雨,等.牡丹籽油的理化指标和脂肪酸成分分析[J].中国油脂,2009,34(7):72-74.