狮头柑籽油提取工艺及脂肪酸组成研究
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摘要
为探索狮头柑籽油的提取工艺,给生产利用提供理论依据及技术方法。在优选了提取溶剂及单因素试验基础上,对料液比、提取时间、提取温度3因素运用中心组合(Box-Benhnken)试验设计进行狮头柑籽油提取技术研究。提取狮头柑籽油的适宜溶剂为乙醚;确定了狮头柑籽油索氏提取的优化工艺条件为:料液比1∶100(g/mL),提取温度49℃,提取时间7h,并拟合出狮头柑籽油得率的预测模型(R~2=0.985 9)。采用气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)鉴定出狮头柑籽油中的脂肪酸组分,包括油酸、亚油酸、棕榈酸、花生酸等9种,其中亚油酸含量最高,达72.00%。研究提出的工艺技术可用于狮头柑籽油的提取生产,出油率可达37.61%。
This study aimed to explore the extraction technology of seed oil of Citrusreticulatacv.Manau Gan fruit(shitougan)to provide theoretical basis and technical methods for its production and utilization.Based on optimizing the extraction solvent and the result of single factor experiments,three factors,including solid-liquid ratio,extraction time,and extraction temperature were applied to the Box-Benhnken design principle.The results showed that diethyl ether was the suitable solvent for extracting shitougan seed oil,and the otimize process conditions of extraction shitougan seed oil were obtained as solid-liquid ratios:1∶100(g/mL),extraction temperature:49℃,extraction time:7 h.The prediction model for the yield of shitougan seed oil(R~2=0.985 9)was simulated.Fatty acid composition of shitougan seed oil was analyze by gas chromatography-mass spectrometry(GC-MS).Nine kinds of fatty acid component were identified,including oleic acid,linoleic acid,palmitic acid and arachidic acid,etc.The highest fatty acid component was linoleic acid(72.00%).The research and technology proposed could be used for the extraction and production of shitougan seed oil,with the oil yield of 37.61%.
This study aimed to explore the extraction technology of seed oil of Citrusreticulatacv.Manau Gan fruit(shitougan)to provide theoretical basis and technical methods for its production and utilization.Based on optimizing the extraction solvent and the result of single factor experiments,three factors,including solid-liquid ratio,extraction time,and extraction temperature were applied to the Box-Benhnken design principle.The results showed that diethyl ether was the suitable solvent for extracting shitougan seed oil,and the otimize process conditions of extraction shitougan seed oil were obtained as solid-liquid ratios:1∶100(g/mL),extraction temperature:49℃,extraction time:7 h.The prediction model for the yield of shitougan seed oil(R~2=0.985 9)was simulated.Fatty acid composition of shitougan seed oil was analyze by gas chromatography-mass spectrometry(GC-MS).Nine kinds of fatty acid component were identified,including oleic acid,linoleic acid,palmitic acid and arachidic acid,etc.The highest fatty acid component was linoleic acid(72.00%).The research and technology proposed could be used for the extraction and production of shitougan seed oil,with the oil yield of 37.61%.
引文
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[16]毕艳红,王朝宇,陈晓明,等.超声波辅助酶法提取苹果籽油工艺优化及其脂肪酸组成分析[J].中国油脂,2014,39(10):19-23.
[17]MAO YY,HAN J G,TIAN F,et al.Chemical composition analysis,sensory,and feasibility study of tree peony seed[J].Journal of Food Science,2017,82(2):553-561.
[18]毛程鑫,李桂华,李普选,等.牡丹籽油的脂肪酸组成及理化特性分析[J].现代食品科技,2014,30(4):142-146.
[19]中国科学家首次制成鲜花食用油将推动食材革命[J].中国食品学报,2014,14(7):117.
[20]AMRI Z,ZAOUAY F,LAZREG-AREF H,et al.Phytochemical content,fatty acids composition and antioxidant potential of different pomegranate parts:comparison between edible and non edible varieties grown in Tunisia[J].InternationalJournal of Biological Macromolecules,2017,104:274-280.
[21]袁博,戈群妹,冯友建,等.石榴籽油的脂肪酸测定及功能[J].食品科学,2010,31(14):170-173.
[22]陈业高,卢艳,刘莹,等.石榴籽油脂肪酸成分的分析[J].食品科学,2003(11):111-112.
[23]HUSSAIN S B,ANJUM M A,et al.Physico-chemical profiling of promising sweet orange cultivars grown under different agro-climatic conditions of Pakistan[J].Erwerbs-Obstbau,2017,59(4):315-324.
[24]齐乐,祁春节.世界柑橘产业现状及发展趋势[J].农业展望,2016,12(12):46-52.
[25]SHARMA K,MAHATO N,HWAN M,et al.Converting citrus wastes into value-added products:economic and environmently friendly approaches[J].Nutrition,2017,34(34):29-46.
[26]单杨.中国柑橘工业的现状、发展趋势与对策[J].中国食品学报,2008,8(1):1-8.
[27]孙志高,孙谦,黄巧娟,等.不同方式提取的柑橘种子油中脂肪酸组成及活性成分分析[J].食品科学,2016,37(10):187-192.
[28]于修烛,李志西,杜双奎.苹果籽油超声波辅助浸提及产品理化特性研究[J].农业工程学报,2005,21(9):155-159.
[29]林升得,郑敏敏,陈丹,等.柑橘籽油的最佳提取工艺[J].福建中医药大学学报,2014,24(3):41-43.
[30]张怡,谢加凤,曾绍校,等.金柑籽油超声波辅助提取工艺及其成分研究[J].中国食品学报,2013,13(2):35-42.
[2]曹佳瑛,曹席轶,王海泽,等.安康狮头柑良种选育研究[J].现代农业科技,2016(1):129-132.CAO J Y,CAO X Y,WANG H Z,et al.Study on seed-breesding of Ankang Shitougan[J].Modern Agricultural Science and Technology,2016(1):129-132.(in Chinese)
[3]张涵,鲁周民,王锦涛,等.4种主要柑橘类香气成分比较[J].食品科学,2017,38(4):192-196.ZHANG H,LU Z M,WANG J T,et al.Comparative aroma components of fruits of four main citrus varieties[J].Food Science,2017,38(4):192-196.(in Chinese)
[4]赵晨,邹国林.狮头柑挥发油化学成分分析[J].中国调味品,2007(8):71-73.ZHAP C,ZOU G L.Study on the chemical composition and antioxidant activity of essential oils fromCitrus[J].China Condiment,2007(8):71-73.(in Chinese)
[5]熊秋芳,张效明,文静等.菜籽油与不同食用植物油营养品质的比较---兼论油菜品质的遗传改良[J].中国粮油学报,2014,29(6):122-128.
[6]杨春英,刘学铭,陈智毅.15种食用植物油脂肪酸的气相色谱-质谱分析[J].食品科学,2013,34(6):211-214.YANG C Y,LIU X M,CHEN Z Y.Determination of fatty acid profiles in fifteen kinds of edible vegetable oil by gas chromatography-mass spectrometry[J].Food Science,2013,34(6):211-214.(in Chinese)
[7]杨升云,龙晓英,刘昌顺,等.6种天然植物油的性能研究[J].天然产物研究与开发,2017,29(2):329-336,315.
[8]CONTE R,GULLICH L M D,BILIBIO D,et al.Pressurized liquid extraction and chemical characterization of safflower oil:a comparison between methods[J].Food Chemistry,2016,213:425-430.
[9]GUO S S,GE Y,JOM K N,et al.A review of phytochemistry,metabolite changes,and medicinal uses of the common sunflower seed and sprouts(Helianthus annuus L.)[J].Chemistry Central Journal,2017,11:1-10.
[10]张亚丽,黄庆德,马建国,等.浓香葵花籽油生产技术研究[J].中国油脂,2016,41(12):9-14.
[11]毛方华,王鸿飞,刘飞,等.油茶籽油的提取及其对自由基清除作用的研究[J].西北林学院学报,2009,24(5):125-128,194.MAO F H,WANG H F,LIU F,et al.Extraction and free radical scavenging effects of camellia oleifera seed oil[J].Journal of Northwest Forestry University,2009,24(5):125-128,194.(in Chinese)
[12]YALCIN H,KAVUNCUOGLU H,EKICI L,et al.Determination of fatty acid composition,volatile components,physicochemical and bioactive properties of grape(Vitis vinifera)seed and seed oil[J].Journal of Food Processing and Preservation,2014,41(2):1-9.
[13]薛雯,房玉林,袁照程.葡萄废弃物的开发利用及葡萄循环经济研究概况[J].西北林学院学报,2013,28(6):253-259.XUE W,FANG Y L,YUAN Z C.Research progress of utilizing grape wadteand the grape circular economy[J].Journal of Northwest Forestry University,2013,28(6):253-259.(in Chinese)
[14]BERTRAND M,MEHMET O M,et al.Oil content,fatty acid composition and distributions of Vitamin-E-active compounds of some fruit seed oils[J].Antioxidants(Basel,Switzerland),2015,4(1):124-133.
[15]于修烛,李志西,杜双奎.苹果籽油脂肪酸组成分析初报[J].西北农林科技大学学报:自然科学版,2003,31(1):155-156.
[16]毕艳红,王朝宇,陈晓明,等.超声波辅助酶法提取苹果籽油工艺优化及其脂肪酸组成分析[J].中国油脂,2014,39(10):19-23.
[17]MAO YY,HAN J G,TIAN F,et al.Chemical composition analysis,sensory,and feasibility study of tree peony seed[J].Journal of Food Science,2017,82(2):553-561.
[18]毛程鑫,李桂华,李普选,等.牡丹籽油的脂肪酸组成及理化特性分析[J].现代食品科技,2014,30(4):142-146.
[19]中国科学家首次制成鲜花食用油将推动食材革命[J].中国食品学报,2014,14(7):117.
[20]AMRI Z,ZAOUAY F,LAZREG-AREF H,et al.Phytochemical content,fatty acids composition and antioxidant potential of different pomegranate parts:comparison between edible and non edible varieties grown in Tunisia[J].InternationalJournal of Biological Macromolecules,2017,104:274-280.
[21]袁博,戈群妹,冯友建,等.石榴籽油的脂肪酸测定及功能[J].食品科学,2010,31(14):170-173.
[22]陈业高,卢艳,刘莹,等.石榴籽油脂肪酸成分的分析[J].食品科学,2003(11):111-112.
[23]HUSSAIN S B,ANJUM M A,et al.Physico-chemical profiling of promising sweet orange cultivars grown under different agro-climatic conditions of Pakistan[J].Erwerbs-Obstbau,2017,59(4):315-324.
[24]齐乐,祁春节.世界柑橘产业现状及发展趋势[J].农业展望,2016,12(12):46-52.
[25]SHARMA K,MAHATO N,HWAN M,et al.Converting citrus wastes into value-added products:economic and environmently friendly approaches[J].Nutrition,2017,34(34):29-46.
[26]单杨.中国柑橘工业的现状、发展趋势与对策[J].中国食品学报,2008,8(1):1-8.
[27]孙志高,孙谦,黄巧娟,等.不同方式提取的柑橘种子油中脂肪酸组成及活性成分分析[J].食品科学,2016,37(10):187-192.
[28]于修烛,李志西,杜双奎.苹果籽油超声波辅助浸提及产品理化特性研究[J].农业工程学报,2005,21(9):155-159.
[29]林升得,郑敏敏,陈丹,等.柑橘籽油的最佳提取工艺[J].福建中医药大学学报,2014,24(3):41-43.
[30]张怡,谢加凤,曾绍校,等.金柑籽油超声波辅助提取工艺及其成分研究[J].中国食品学报,2013,13(2):35-42.